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