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 fry 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. Cook till reduced to pouring consistency. Add salt to taste.
 * 8) Cut the top end 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 level.
 * 10) Serve hot in the shell garnished with fresh coriander leaves.