Dab Chingri Malai Curry

Description

 * Ethnicity - Bengali, East Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * Small Prawn - 600 gms
 * Onion Paste - 80 gms
 * Milk - 120 ml
 * Coconut Milk - 80 ml
 * Cummin Paste - 2 tsp
 * Green Chilli Paste - 2 tsp
 * Ginger Paste - 1 tbsp
 * Poppy Seed Paste - 2 tsp
 * Cashew Paste - 2 tsp
 * Lemon Juice - 1 lemon
 * Salt - to taste
 * Oil - 100 gms
 * Fresh Coriander Leaves - 15 gms
 * Whole Green Coconut - 4 nos

Directions

 * 1) Completely shell and de-vein the prawns, wash in cold water.
 * 2) Rub with lemon juice and salt and keep aside for 30 minutes.
 * 3) Taken oil in a handi and add onion paste. Bhunno (simmer) till oil leaves the sides. Add ginger paste. Stir.
 * 4) Add poppy and cashew paste and bhunno till it smells of roasted nut. Add cummin and green chilli paste.
 * 5) Cook for 2 minutes and add milk and coconut milk. Simmer for about 15 minutes till gravy is set.
 * 6) Add the prawns and simmer till cooked.
 * 7) Add the water of green tender coconut and reduce to pouring consistency. Add salt to season.
 * 8) Cut the ends of the green coconut and preserve the shell of the head for covering.
 * 9) Pour the curry into the shell and cook for 20 minutes on a water bath, immersing the stuffed green coconuts till half water level.
 * 10) Serve hot in the shell garnished with fresh coriander leaves.