Ingredients

• Small prawns - 600 g
• Onion paste - 80 g
• Milk - 120 ml
• Coconut milk - 80 ml
• Cumin paste - 2 tsp
• Green chilli paste - 2 tsp
• Ginger paste - 1 tbsp
• Poppy seed paste - 2 tsp
• Cashew paste - 2 tsp
• Lemon - 1
• Oil - 100 g
• Fresh coriander leaves - 15 g
• Whole green coconut - 4
• Salt to taste

How to Make Dab Chingri Malai Curry

• Shell and de-vein the prawns, wash in cold water.
• Rub with lemon juice and salt and keep aside for 30 minutes.
• Take oil in a handi and add onion paste.
• Saute till oil leaves the sides.
• Add ginger paste and stir.
• Add poppy and cashew paste and saute till it smells of roasted nut.
• Add cumin and green chilli paste.
• Cook for 2 minutes and add milk and coconut milk.
• Simmer for about 15 minutes till gravy is set.
• Add the prawns and simmer till cooked.
• Add the water of green tender coconut and reduce to pouring consistency.
• Add salt to season.
• Cut the ends of the green coconut and preserve the shell of the head for covering.
• Pour the curry into the shell.
• Cook for 20 minutes on a water bath, immersing the stuffed green coconuts till half water level.
• Serve hot in the shell garnished with fresh coriander leaves.