CHINGRI MACHER MALAI CURRY 🍤

CHINGRI MACHER MALAI CURRY

No. Of Pax. – 4

Ingredients Qty.
Medium Size Prawns 600gms.
Coconut 200gms.
Green Chilly 4 – 5pcs.
Poppy Seeds 30gms.
Charmagaj 20gms.
Seasoning As Reqd.
Turmeric Powder A Pinch
Ginger 15gms.
Onion 50gms.
Refined Oil (To Fry) 100ml.
Pure Ghee 10ml.
Sour Curd 30gms.
















PROCEDURE

1. De-shell the prawns and remove the veins. Marinate with a pinch of turmeric powder and salt.
2. Deep fry the prawn till golden.
3. Prepare a smooth ginger and onion paste separately.
4. Slit the green chilly and store.
5. Prepare a smooth poppy seed - charmagaj paste and coconut paste separately.
6. In a pan take small amount oil and add slited green chilly, ginger paste and fry till the raw flavour goes off.
7. Add onion paste and cook till the raw flavour goes off.
8. Add coconut paste and cook a little.
9. Add beaten sour curd and cook.
10. Add the fried prawns and season nicely.
11. Add poppy seed - charmagaj paste and flavour with pure ghee.
12. Serve hot.