CHINGRI MALAI CURRY (PRAWNS INCOCONUT MILK)

Ingredients:

• Tiger / King Prawns - 1 kg, deveined and cleaned, but tails intact
• Fresh Coconut Milk - 3 cups, extracted from 1-2 fresh coconuts
• Onions - 2, grated
• Haldi-Chilli - ½ teaspoon haldi and 4 dry red chillies, ground to a paste
• Ginger Juice - extracted from a 4 inch piece of ginger
• Olive Oil - 1 ½ tablespoon
• Tej Patta- 1, large
• Cloves - 5-6
• Cinnamon - 2-3 inch-sized pieces
• Cardamom - 2-3
• Garam Masala Powder - ½ teaspoon
• Salt to taste
• A pinch of sugar
  

Method:

1. Semi-heat the oil in a non-stick wok (karhai) and add the tej patta, cardamom, cinnamon and cloves.
2. When they start spluttering, add the grated onions and fry till they are golden brown.
3. Add the haldi-chilli paste and cook for 30 seconds.
4. Add the ginger juice and cook for 30 seconds.
5. Add the prawns and mix around till the tails turn a flaming orange.
6. Add salt and sugar.
7. Pour the coconut milk and bring to a boil.
8. Quickly turn off the heat; do not overcook as the prawns will turn rubbery.
9. Sprinkle the garam masala powder on top.
10. Serve with steamed rice.

Calcium content - 920 mg

© Sabina Sehgal Saikia