Recipe: Yummy Prawn in coconut gravy (Chingri Machher malai curry)

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We hope you got insight from reading it, now let’s go back to prawn in coconut gravy (chingri machher malai curry) recipe. You can cook prawn in coconut gravy (chingri machher malai curry) using 22 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to prepare Prawn in coconut gravy (Chingri Machher malai curry):

  1. Use 400 gm of Shrimp.
  2. Take 1 of big potato diced.
  3. Take 200 ml of Coconut milk.
  4. Use 400 ml of full fat Milk.
  5. Get 1/2 of Fried onions.
  6. Use 3 tablespoons of Onion paste.
  7. Take 1 teaspoon of ginger paste.
  8. You need of Whole garam masala.
  9. Use 2 of cinnamon sticks.
  10. Get 5 of cardamoms.
  11. Get 5 of cloves.
  12. Use 5 of 5 pepper corn.
  13. You need 1/2 teaspoon of turmeric powder.
  14. Prepare 1/2 teaspoon of cumin powder.
  15. You need 1/2 teaspoon of red Chilli powder.
  16. Take 1/2 teaspoon of garam masala powder.
  17. Provide 250 gm of broken cashews.
  18. Take 200 gm of raisins.
  19. Take 250 gm of poppy seeds.
  20. Get 1 Table spoon of ghee.
  21. Get to taste of Salt.
  22. Get to taste of Sugar.

Steps to make Prawn in coconut gravy (Chingri Machher malai curry):

  1. Clean and marinade the shrimp with turmeric and salt for half hour.
  2. Lightly fry the shrimp and potatoes and keep them aside.
  3. Add bay leaves and whole garam masala in mustard oil.
  4. Add the onion and ginger paste and saute for 5 mins.
  5. Make a light paste of the turmeric powder, cumin powder, red Chilli powder and sugar in water.
  6. Add the paste to the pan.
  7. Blend the cashews, raisins and poppy seeds into a thick paste..
  8. Add the paste to the pan with the fried potatoes.
  9. Fry for 3-4 mins.
  10. Add the milk and let the gravy boil so that the potatoes are cooked.
  11. When the right consistency is reached, add the coconut milk and the fried shrimps and let it all boil.
  12. Once the gravy becomes creamy enough, turn off the stove and Sprinkle garam masala powder at the top..
  13. Garnish with fried onions and ghee.
  14. Serve hot..

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