Chingri Macher Malaikari

Preparation

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- Make onion paste, tomato paste & cashew paste
- Churn coconut into fine grains, add them into warm water (about 600ml).
- Mix them well and squeeze milk out of soaked coconut grains.
- Strain out the coconut milk.

Marination

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- Add 1/2 tsp salt and 1/2 tsp turmeric to the prawns
- Mix them well
- Marinate for 5 minutes.

Cooking

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- Heat 2-3 tbsp mustard oil in a pan on medium flame.
- Fry the prawn little light red in color (about 1 minute) on medium.
- Take out the prawns from oil and keep aside.
- Add cardamom, cinnamon and bay leaf to the same oil.
- Once aroma starts coming out, add onion paste, garlic paste and ginger paste.
- Mix them well and saute till the onions get a golden colour.
[The mix will also get thick]

- Add red chili powder and turmeric powder
- Saute for few seconds
- Add the tomato paste and salt, mix them well and saute till oil is released from the gravy.
- Once oil starts coming out, add sugar to the gravy.
[Mixing sugar gives a nice color to the curry and also enhance the taste]

- Saute for few seconds and add the fried prawns to it.
- Saute on low flame for 2-3 minutes
- Add little water and continue saute for 4 minutes
[Do not saute more, else the prawns will become hard]

- Add the coconut milk and cashew paste.
- Cook on high flame for 5-6 minutes.
[Do not overcook]

- Add garam masala powder, 2 green chili, cover the lid and cook for another 1 minute
[Green chili gives a nice aroma to the curry]

Chingri Macher Malaikari is ready.
Chingri macher (prawn) malaikari is best served with Basmati rice and lemon!