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Prawn in coconut gravy (Chingri Machher malai curry)
Prawn in coconut gravy (Chingri Machher malai curry)

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We hope you got benefit 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 do it.

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