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So you might be making ready Prawn in coconut gravy (Chingri Machher malai curry) recipes for your family however this ideas may be helpful.
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We hope you got benefit from reading it, now let’s go back to prawn in coconut gravy (chingri machher malai curry) recipe. To make prawn in coconut gravy (chingri machher malai curry) you only need 22 ingredients and 14 steps. Here is how you do it.

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

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