This would be my second post about Chingri malaikari | Prawn in coconut milk. In the first post about Chingri malaikari | Prawn in coconut milk, I added coconut in the beginning of the process. But in this recipe I have added coconut later after adding prawns. Hence coconut is not sauted as in the previous post. Though one can cook malaikari in both the ways, yet there’s for sure a variation in taste.
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In malaikari, coconut milk is added. But there’s no harm in adding the fibrous part as well. As much as to reduce the waste, I never miss to add the coconut water as well. Coconut water being slightly on the sweeter side, I can give extra sugar addition a miss in the recipe. Also while choosing coconut, I prefer the tender ones for this recipe. The coconut paste obtained thus can be fine as a result!
Time required to cook Chingri malaikari | Prawn in coconut milk: 30 minutes
Serves 3 people
Ingredients required for Chingri malaikari | Prawn in coconut milk:
- Prawns or Chingri – 12 – 13 medium ones, de-veined with the outer shell removed
- 3/4 th cup grated coconut
- 1 cup coconut water
- 1/2 tsp turmeric powder
- A paste of 1 onion, 6 cloves of garlic, 1/2 inch ginger, 4 -5 green chillies
- 1 cinnamon stick, 2 green cardamoms, 4 – 5 cloves
- Mustard oil
Chingri malaikari | Prawn in coconut milk recipe:
- Marinate Prawns with salt and turmeric powder for at least 10 minutes
- Add a little water to the scrapped grated coconut and make a fine paste
- Heat oil in a pan. Light fry the Prawns till golden and keep aside
- In the same oil, add the whole spices like cardamom, cinnamon and cloves
- As aroma is released, add the onion ginger garlic chilli paste and cook till oil separates out
- Add fried Prawns and stir
- Add coconut water or simply water and bring it to a boil
- Add coconut paste and simmer till the Prawns are cooked and the gravy consistency is as desired
Chingri malaikari | Prawn in coconut milk is ready to serve with a plate of plain hot rice.
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Travelogue / Lifestyle