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| TIGER PRAWN MALAI CURRY |
Ingredients: (serves 6)
Tiger prawn (bagda chingri) - 6 pcs. (1 kg. approx.)
2 coconuts
2 medium sized onions (pasted)
3 garlic cloves (thinly chopped)
1 tbsp. ginger juice
Salt, sugar, turmeric powder, red chili powder, cumin powder (as per taste)
2 large cardamoms
1 tsp. sahi garam masala
1 tsp. tastemaker (ground cumin, coriander and red chili and mix properly)
Mustard oil - 300 ml.
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| TIGER PRAWN |
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| COCONUT MILK |
Method:
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| TIGER PRAWNS IN THICK GRAVY |
Thoroughly wash the tiger prawns and spread salt and turmeric powder on them. Heat mustard oil in a pan and deep fry prawns.
Grind coconut and boil it with the coconut water to take out the milk. Use a strainer to take out the dense coconut milk and keep it aside.
Now heat the remaining oil in a pan and season with large cardamom. Add chopped garlic, onion paste and ginger juice and fry in simmer until the onion becomes golden. Add half cup coconut milk and season with salt, sugar, turmeric powder, red chili powder and cumin powder and cook in low flame until the masalas get properly fried. Then add the fried prawns and the remaining coconut milk and cook until the gravy becomes thick enough. Put off the flame and season with garam masala and the prepared tastemaker and serve hot with rice.
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| PRAWN MALAI CURRY SERVED WITH RICE |
