Simple Way to Prepare Any-night-of-the-week Prawn in coconut gravy (Chingri Machher malai curry)

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We hope you got benefit from reading it, now lets go back to prawn in coconut gravy (chingri machher malai curry) recipe. To cook prawn in coconut gravy (chingri machher malai curry) you only need 22 ingredients and 14 steps. Here is how you do that.

The ingredients needed to cook Prawn in coconut gravy (Chingri Machher malai curry):

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

Instructions 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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