Prawn double malai curry.....it is made of two forms of coconut i.e., coconut grind into paste and tender coconut pulp along with tender coconut water. Enjoy its greatness and goodness with rich or pulao.
INGREDIENTS:
Prawns neatly cleaned and washed (500gms 10-12 pieces).
Chopped onions (2).
Chopped green chillies (3).
Ginger paste (1TBs), Garlic paste (1 Tsp).
Cumin seeds (1 Tsp), dried red chillies (1-2), Bay leaves (2).
Curd (1/2 cup).
Coconut chopped and grinded to paste (3/4 cup).
Tender coconut (1 whole), Tender coconut water (1 whole glass).
Salt to taste, Kashmiri chilli powder (1 TBs).
Red chilli powder (2 Tsp), Turmeric powder (1 Tsp).
Garam masala powder (2 Tsp), Coriander powder (1 Tsp).
Chopped coriander.
Mustard Oil.
PROCEDURE:
Heat oil in a pan add cumin seeds, dried red chillies and bay leaves, as they pop up add garam masala powder, chopped onions, and saute them till golden brown, add ginger paste, garlic paste and coconut paste and cook till oil leaves the walls of pan, add curd and cook, meanwhile add chilli powder, turmeric powder, kashmiri mirchi powder, coriander powder and cook, if required add little coconut water so that ingredients don't burn up. As all the ingredients gets cooked up well, oil will automatically come out of the ingredients and leave the walls of wok, now add tender coconut water and allow it to boil, as it starts boiling add tender coconut and prawns and cook it till prawns gets cooked well.
/* For better taste apply salt and turmeric powder to prawn and saute it in oil beforehand.*/
Add chopped coriander and cook till desired gravy and off the flame. Add 1 Tsp of ghee over it serve it with hot steaming rice or pulao. It taste just awesome.
INGREDIENTS:
Prawns neatly cleaned and washed (500gms 10-12 pieces).
Chopped onions (2).
Chopped green chillies (3).
Ginger paste (1TBs), Garlic paste (1 Tsp).
Cumin seeds (1 Tsp), dried red chillies (1-2), Bay leaves (2).
Curd (1/2 cup).
Coconut chopped and grinded to paste (3/4 cup).
Tender coconut (1 whole), Tender coconut water (1 whole glass).
Salt to taste, Kashmiri chilli powder (1 TBs).
Red chilli powder (2 Tsp), Turmeric powder (1 Tsp).
Garam masala powder (2 Tsp), Coriander powder (1 Tsp).
Chopped coriander.
Mustard Oil.
PROCEDURE:
Heat oil in a pan add cumin seeds, dried red chillies and bay leaves, as they pop up add garam masala powder, chopped onions, and saute them till golden brown, add ginger paste, garlic paste and coconut paste and cook till oil leaves the walls of pan, add curd and cook, meanwhile add chilli powder, turmeric powder, kashmiri mirchi powder, coriander powder and cook, if required add little coconut water so that ingredients don't burn up. As all the ingredients gets cooked up well, oil will automatically come out of the ingredients and leave the walls of wok, now add tender coconut water and allow it to boil, as it starts boiling add tender coconut and prawns and cook it till prawns gets cooked well.
/* For better taste apply salt and turmeric powder to prawn and saute it in oil beforehand.*/
Add chopped coriander and cook till desired gravy and off the flame. Add 1 Tsp of ghee over it serve it with hot steaming rice or pulao. It taste just awesome.
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