Chingudi Nadia Rasa Malai
Prawns made with coconut cream and masala
Ingredients
- 500 gram gm prawns
- 2 cinnamon stick
- 4 green cardamom
- 1 teaspoon ginger paste
- 1/2 teaspoon red chilli powder
- 1 cup coconut milk
- 3 tablespoon refined oil
- 6 clove
- 4 bay leaf
- 6 green chilli
- 1 teaspoon sugar
- 3 tablespoon soybean oil
Instructions
- To prepare this Chingudi Nadia Rasa Malai, remove the hard shell but leave the tail on. De-vein the prawn. For this, slit the back a little and take out the black thread. Remove the head and tail clearly.
- Add turmeric and salt to the prawns and keep them aside for 30 minutes. Meanwhile, grind the onion into a paste
- Heat oil and throw in the prawns. Fry till pink and cooked on both sides and keep aside. In the same oil, add the chopped garlic. As soon as you can smell the garlic, take it out from the oil. So, the oil is now garlic flavoured without any garlic in the gravy.
- Add bay leaves. Coarsely pound the cardamom, cloves and cinnamon and add them too. Add the onion paste when the whole garam masala starts to crackle. Continue frying the onion with sugar till it turns brown.
- Add the ginger paste and cook. Stir and add the can of coconut milk. Add a little water in the can, mix well and add it too. Add red chilli powder, 1/4 tsp turmeric powder, salt and green chillies. Mix well and cook. Let it simmer on low heat for about 15-20 minutes.
- When you see the oil surfacing on the gravy, add the fried prawns. Cook on low flame for 3-4 more minutes till the gravy thickens and becomes creamy. Serve with hot white rice or pulao. Do try this recipe, rate it and leave a comment in the section below.
Notes
- Garnish your prawns curry with 1 tbsp ghee and chopped coriander leaves.
- Don’t forget to add 1 tsp garam masala and giving it a final stir before removing from the flame.
- If you do not have coconut milk, you can also use fresh cream.
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