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Sea Food >> Prawns Chingri Malai Curry
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Sea Food >> Prawns Chingri Malai Curry



small Prawn - 600 Gms Onion Paste - 80 Gms Milk - 120 Ml Coconut Milk - 80 Ml Cummin Paste - 2 Tsp Green Chilli Paste - 2 Tsp Ginger Paste - 1 Tbsp Poppy Seed Paste - 2 Tsp Cashew Paste - 2 Tsp Lemon Juice - 1 Lemon Salt - To Taste Oil - 100 Gms Fresh Coriander Leaves - 15 Gms Whole Green Coconut - 4 Nos

completely Shell And De-vein The Prawns, Wash In Cold Water.
Rub With Lemon Juice And Salt And Keep Aside For 30 Minutes.
Taken Oil In A Handi And Add Onion Paste.
Bhunno (simmer) Till Oil Leaves The Sides.
Add Ginger Paste.
Add Poppy And Cashew Paste And Bhunno Till It Smells Of Roasted Nut.
Add Cummin And Green Chilli Paste.
Cook For 2 Minutes And Add Milk And Coconut Milk.
Simmer For About 15 Minutes Till Gravy Is Set.
Add The Prawns And Simmer Till Cooked.
Add The Water Of Green Tender Coconut And Reduce To Pouring Consistency.
Add Salt To Season.
Cut The Ends Of The Green Coconut And Preserve The Shell Of The Head For Covering.
Pour The Curry Into The Shell And Cook For 20 Minutes On A Water Bath, Immersing The Stuffed Green Coconuts Till Half Water Level.
Serve Hot In The Shell Garnished With Fresh Coriander Leaves.

You can serve with your family and friends.
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