Chingri Malai Curry(Prawn Curry With Coconut Milk)
|Jumbo prawns||8 Large (Bagda or Golda chingri)|
|Coconut milk||1 Cup (16 tbs)|
|Onion||1 Large, chopped|
|Turmeric powder||To Taste|
|Chilli powder||To Taste|
|Cumin seeds||1⁄4 Teaspoon (jeera)|
|Dried red chillies||2|
|Cumin powder||3 Teaspoon (jeera)|
|Garam masala powder||1⁄2 Teaspoon (powdered cardamom)|
Clean the prawns and de-vein them.Take off the skin if you want.sprinkle pinch of salt and keep aside for 5 mins.
Take a non stick wok and heat 2tsp oil.Then add the prawns and stir it for 30 seconds.Take out prawns and keep aside.
Then add cumin seeds,green chilli,bay leaf and dried red chillies to the heated oil and let it splutter.Add the chopped onions and fry till it turns light brown. To this add cumin powder,turmeric powder,red chilly powder,salt and stir for 1 min till the aroma of the spices spread and the oil separates.
Add to this the coconut milk and simmer it in low heat for 5 mins till the all the ingredients mix well. Then add the prawns and remaining green chillies to this mixture and cover with a lid.let the whole thing come to a boil.
Remove lid and add the Garam masala powder and stir to check if the prawns have softened.Cover it for some more time till the gravy thickens.
Just before taking the gravy out of the oven add ghee to it for that extra flavour.
Serve hot with Basmati Rice.