Chingri Machher Malaikari

Recipe for Chingri Machher Malaikari

(Tiger prawn cooked in coconut base gravy)

Ingredients

Tiger prawn- 6 pieces (peeled and de-veined keeping head and tail intact)

Onion paste- 2 big

Tomato – 1 big roughly chopped

Ginger paste- 1tsp

Garlic paste- 1tsp

Poppy seed paste- half tsp

Kaju paste- half tsp

Coconut milk- 2 cups

Red Kashmiri chilli powder- half tsp

Turmeric powder- 1 tsp

Salt- as per taste

Sugar- 1tbsp

Garam masala powder- half tsp

Jeera- 1tsp

Bay leaf- 2pc

Cardamom- 2pcs

Cloves- 2 pieces

Cinnamon-1 inch stick

Kismis (raisins) - 2tbsp soaked in water.

Ghee- 2tbsp

Mustard oil- 2tbsp

Water- half cup

Method

1.       Wash the prawn nicely then marinate it with salt and half tsp of turmeric.

2.       Heat oil in a wok. Put the prawn and sauté for a minute. Take it out on a plate.

3.       On that same wok put 1 and a half tbsp of ghee, jeera and the whole garam masala.(bay leaf, cinnamon, cardamom, cloves)

4.       Put onion paste and fry till it becomes brown in colour.

5.       Put tomatoes and cook for another 2 minutes.

6.       Put ginger and garlic paste, sugar, salt, Kashmiri red chilli powder, turmeric powder and fry till the oil separates.

7.       Put kaju and poppy seed paste. Fry for half a minute and put water and coconut milk. Cook for 1 minute and put the prawn. Let it cook for another 5 to 7 minutes till the oil separates. Cook on a medium flame.

8.       Put the kismis (raisins), half tsp of ghee and garam masala powder.

9.       Ready to serve.

1.   This goes best with pulao, rice and Luchi

Chingri Machher Malaikari