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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. To make prawn in coconut gravy (chingri machher malai curry) you need 22 ingredients and 14 steps. Here is how you do it.

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