Ingredients

• 1/2 kg - Cleaned and de-veined prawns.
• 2 medium or large - potatoes, diced into pieces.
• 2 large - onions.
• 1-2 tsp - garlic.
• 1-2 tsp - ginger.
• 4 - green chillies or 2 tsp - red chilli powder.
• 1/2 can - coconut milk.
• 4-5 tsp - coconut powder or flakes.
• 2-3 tsp - garam masala.
• 1 tsp - turmeric powder (for colour).
• 1-2 - cinnamon sticks, broken.
• 4-5 - cardamom or elaichi (crush into powder in the blender).
• 3 tbsp - canola oil.

How to Make Prawn Malaikaari

• Clean the prawns.
• Heat oil in a wide pan or wok.
• Stir fry the ginger paste, garlic paste, chopped onions, cinnamon sticks, and elaichi for several minutes (5-7 minutes) over medium-low to medium heat.
• Then add the turmeric, the shrimps, and the coconut flakes.
• Stir fry over medium-low heat till the prawns begin to turn reddish (3-4 minutes more).
• Add the potatoes, the garam masala, and the coconut milk. Continue stirring.
• Then add about a half cup to a full cup of water.
• The amount of water would depend on your taste.
• Add as much chilli powder as you would want.
• Cover up and cook for about 30-35 minutes.
• Cooking this dish over medium heat, and keeping it covered with a lid throughout, would give the best results.
• When covered, the aroma of the spices and the ingredients are trapped for best results.
• Cook till the prawns are cooked and the curry is of a thick consistency.
• Serve hot with basmati rice or any fine rice.