CHINGRI MALAIKARI(PRAWNS IN COCONUT MILK GRAVY)

INGREDIENTS:

Prawns (medium sized, cleaned and de-veined)- 500gms
Onions- 1,medium-sized, finely chopped
Tomato- 1, medium-sized,finely chopped
Coconut milk(First extract)- 250ml
Ginger-garlic paste - 1tsp
Green cardamom- 2-3
Turmeric- 1tsp
Red chilli powder-1/2 tsp
Garam masala powder - 1/2 tsp
Mustard oil- 2 tbsp
Ghee- 1tsp
Water- 1/2 cup
Green chillies- to garnish

PROCEDURE:

• Heat mustard oil and add green cardamom. Fry for a while.
• Add finely chopped onions and saute till they turn pink.
• Add ginger-garlic paste and chopped tomatoes.Fry till the oil separates.
• Add turmeric and red chilli powder..
• Add prawns, and fry for about a minute or two. Lower the heat and add coconut milk and half cup water.
• Add salt and bring to a boil. Add ghee and garam masala powder.
• Cover and cook till the gravy thickens.
• Garnish with green chillies
• Serve hot with steamed rice.

PRAWN CURRY WITH GREEN MANGO(AAM CHINGRI)

INGREDIENTS:

PRAWNS(MEDIUM SIZED)- 500GMS

OIL- 50ML

ONIONS- 2 SMALL,FINELY CHOPPED

MUSTARD SEEDS- 1/2 TSP

CURRY LEAVES- 7-8

TO BE GROUND TO A FINE PASTE-

ONION(SMALL)-1

GARLIC- 5-6 CLOVES

TOMATO-1 LARGE

COCONUT MILK- 200 ML

TURMERIC- 1/2TSP

BLACK PEPPER POWDER- 1TSP

GREEN MANGO- 1,FINELY SLICED

PROCEDURE-

1. SAUTE THE PRAWNS IN OIL. KEEP ASIDE.

2.FRY THE SLICED ONIONS. KEEP ASIDE HALF THE AMOUNT.

3.ADD MUSTARD SEEDS,AND CURRY LEAVES TO THE REMAINING ONIONS.

4.ADD THE GROUND PASTE AND FRY TILL THE OIL SEPARATES FROM THE MIXTURE.

5.ADD THE SLICED GREEN MANGOES AND THE COCONUT MILK. ADD SALT AND SUGAR TO TASTE.

6.SIMMER THE MIXTURE ON LOW HEAT TILL IT THICKENS AND THE PRAWNS AND MANGOES ARE COOKED.

7.ADD CRUSHED BLACK PEPPER BEFORE SERVING.