Dab Chingri Malai Curry

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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