Thursday, 4 August 2016



Prawns: 1 kg
White oil: 150 gm
Onion: 4
Cinnamon stick: 2
Cloves: 4
Cardamom: 6
Whole cumin: 12 tbsp
Ginger paste: 2 tbsp
Cumin paste: 2 tbsp
Cumin powder: 2 tsp
Kashmiri chilli powder: 1 tsp
Turmeric powder: 12 tsp
Sugar: 1 tsp
Garam masala: 1 tsp
Coconut milk: 2 cups
Ghee: 2 tsp
Coriander leaves (for garnishing): 5-6
Basmati rice: 500 gm
Gondhoraaj lebu: 1 with leaves Salt to taste


Clean the prawns with warm salted water and marinate with 14 teaspoon of turmeric powder and 14 teaspoon of salt along with a pinch of onion, ginger and cumin flakes. Prepare a paste of onion and ginger in a mixer. Heat ghee in a kadai or pan and fry the prawns till they turn golden brown. Keep them aside in a bowl. Add cinnamon, cardamom, cloves and bay leaves to the oil. Add the paste of onion and ginger and fry it on medium flame for 4-5 minutes.

Add remaining turmeric powder, kashmiri chilli powder, salt and garam masala. Add coconut milk and 12 cup of water and bring it to boil. Cut the green chillies and add them to the gravy along with the fried prawns.

Allow it to cook for 5-6 minutes. You can garnish it with coriander leaves and add some coconut flakes. The chingrir malaikari is ready to be served.

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