Ingredients

• 1 kg - tiger prawns or medium-sized prawns
• 2 cups - coconut milk
• 2-3 tbsp - oil
• 1 tsp - turmeric powder
• 2-3 - green chillies
• 1-2 tsp - sugar
• 2-3 tbsp - coriander leaves (finely chopped)
• salt to taste
• For whole garam masala: 2 - cloves
• 1 - cinnamon stick

How to Make Chingri Malai in Coconut Milk

• Clean and devein the prawns. Marinate them with a pinch of salt and turmeric powder. Keep aside.
• Cut the green chillies and keep aside.
• Heat a little oil in a non-stick kadhai and add the prawns. Saute lightly.
• In another saucepan, heat the remaining oil and add the whole garam masala.
• Add coconut milk.
• When the mixture starts boiling, add sugar, salt and the sauteed prawns and green chillies.
• Garnish with coriander leaves. Serve hot with steamed rice.