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Thursday, February 27, 2014

Chingri Malaikari (Jumbo prawns cooked in coconut milk and yogurt)

  1. Clean, remove shells and de-vein the jumbo prawns.

  2. Rub salt, turmeric, red chili powder, a squeeze of lemon juice. Keep aside.
  3. In a non-stick, heat mustard oil and saute the prawns on both sides until red. Remove from oil.
  4. Add 1 tsp ghee and finely minced onions. Fry a little then add minced garlic, ginger and green chilies. 
  5. Add 2 tsp of plain yogurt. Add 3-4 tbp of coconut milk. You may add 1 tsp of tomato paste for tanginess. When the gravy is about done, add 1 tsp sugar and then add the fried prawns. Cover and simmer. Flip once.
  6. If the gravy is too thick -add 1 cup of warm water. Taste for salt. You may sprinkle crushed pepper if you like. You may also add a pinch of  home made garam masala and/or bhaja masala.

Best served with steamed rice

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