Though am not that fond of prawns but my entire family just loves it. Prawns comes in different shape and sizes and we enjoy it in every way. From chingri malai curry (prawn in coconut milk) to posto chingri (Prawn with poppy seed paste) every recipe is celebrated. It just have to be prawn and a simple dinner becomes grand dinner in our house. So this time I am combining malai chingri and chingri jhal and I call the outcome as Coco chingri ( coco prawn). You will get the sweetness and freshness of Coconut milk and also enjoy the flavors of the spices.
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| Chilli Coco Prawn |
Ingredients :
- Tiger Prawn - 1 kg
- 4 large onions
- 2 Tomatoes(Paste)
- 4 Tbs of ginger garlic paste
- 2 Tbs paste of black musturd seeds
- 4 large green chillies
- 1/2 cup coconut milk
- Turmeric powder
- Some black cumin seeds
- Salt and sugar to taste.
Method :
- Shallow fry the prawns and keep it aside.
- In a pan take some oil and add the black cumin seeds followed by onion and ginger garlic paste
- Once the color turn brown add the tomato paste
- Stir for 5 to 6 min then add the coconut milk
- Once the milk is absorbed by the masala add the musturd paste
- Now add the prawns.
- Stir it well with Salt turmeric and sugar
- Add 1/2 cup of water and chilli paste.
- Keep it on a low fame for 10 min and then ladle down in a wide bowl.
Chilli Coco Prawn
Chilli Coco Prawn
Chilli Coco Prawn It taste best with steam rice or cream rice. So enjoy your tiger prawn.
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