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26 November 2013,13:50 by
Ponmathi Srilekha.S

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CHINGRI MALAI CURRY

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Combine the grated coconut with 1 cup water in a blender and blend to a fine paste. Strain the paste through a piece of muslin to get coconut cream. Set aside.
  • In a mixing bowl, combine the shrimp with salt and turmeric and set aside to marinate for 15 minutes.
  • In a pan, heat 3 tablespoons mustard oil on medium heat, and saute the marinated shrimp. Remove and drain on absorbent paper.
  • To the same hot oil, add the paanch phoron.
  • When the spices crackle add onions, ginger, 1 garlic and green chillies, and saute till onions turn golden. Remove from heat, allow the mixture to cool and blend in a blender with soaked brown mustard seeds.
  • Heat remaining mustard oil in a frying pan; add pureed onion mixture with coconut cream and sugar and bring to a boil, stirring continuously.
  • Add fried shrimp, cook for 2 to 3 minutes, and remove from heat. Serve hot with rice or Luchi. 

INGREDIENTS

  • 1 fresh coconut, grated
  • 500 grams medium shrimp, peeled and deveined
  • Salt to taste
  • 3 teaspoons turmeric powder
  • 4 tablespoons HARDIL mustard oil
  • 1 teaspoon paanch phoron 
  • 2 onions, finely chopped
  • 1-inch piece ginger, finely chopped
  • 5 cloves garlic, finely chopped
  • 3 green chillies, finely chopped
  • 2 teaspoons brown mustard seeds, soaked in warm water
  • ½ teaspoon sugar

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