Chingri Malai Curry

Ingredients

• 500 gms tiger prawns with head(intact, de-veined,cleaned & washed)
• 2 onions made into paste
• 1/2 tbsp heaped ginger + 2 green chilli paste
• 1/2 tbsp poppy seeds paste
• 2,3 whole cloves
• 2 whole green cardamom
• 1 inch cinnamon stick
• 1 bay leaf
• 1 cup coconut milk
• 1/2 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• 1 tbsp mustard oil
• 1/2 tsp sugar
• 1/2 tsp salt

Steps

1. De vein, clean & wash the tiger prawns.Don't discard the heads.
2. Marinate the prawns with turmeric powder, salt & keep aside.
3. Heat half of the mustard oil over medium flame & fry the prawns until pink, don't overcook them, so that they remain soft.Then keep them aside.
4. In the same oil add the ramin oil, heat it, then on low flame add cinnamon, cardamom pods, cloves,bay leaf.
5. Allow them to sizzle for a few seconds, then add slitted green chilli.Now gently add the onion paste & cook it for a few seconds.
6. Now add the ginger, green chilli paste, red chilli powder, sprinkle some lukewarm water & saute it till the raw smell is gone.
7. Now add the white poppy seeds paste.Saute until the masalas are well roasted & fragrant.
8. Now add the coconut milk, stir to mix everything well.Add salt and sugar.
9. Finally add the shallow fried prawns, cover & simmer for 2,3 minutes on low flame.
10. Switch off the flame & serve the delicious chingri malai curry with hot rice.