Coconut Milk – ammasrecipeblog

1 heaped cup (250ml) of diced vegetables includingg carrots, beans, potatoes, peas and cauliflower

Thick (125 ml) and thin coconut milk (250ml) extracted from ½ cup of grated coconut

1 Tsp of coarsely ground peppercorns

1tbsp of coconut oil

1 sprig of curry leaves

One medium sized onion finely chopped

1 tsp of finely chopped ginger

2 slit green chillies

Whole Garam masala 3 cardamom, 3 cloves, and an inch of cinnamon

Method

Take a pan.. Add half the coconut oil.. To this add the whole garam masala. Then add the ginger, curry leaves and green chilli and saute for a minute. Add the onion and saute till translucent. Add the diced vegetables with the peppercorn powder and salt to taste and mix well. Add the thin coconut milk and cover and cook till vegetables are done. Finally add the thick coconut milk and simmer the stew for a minute. Garnish with leftover coconut oil and curry leaves. Serve hot.

As a young girl…I remember I would go to my Pasher Badir Mashima…Neighbour’s House…Just to see her cooking…She also played an important role in me loving the art of cooking…She would sit on the floor and cook…The masalas would be freshly ground on Sheel Batta…And the loving way she would use a Khunti…A Kadchi…to stir the fish or the gravy …and the waft of the most amazing aroma …Made me want to cook…Today I share the Recipe of Chingri Maacher Malai Curry as made by Maashima And Oh Yes…I am a Pure Veggie…Never Tasted Non Veg in my life .. But I do try my hand at cooking it as my kids love it

Chingri Macher Malai Curry

Ingredients

Prawns 200 gm

One big Onion Sliced

One Big Onion ground with 3 bits of garlic and an inch of ginger

Thick Coconut Milk 1 Katora (Microwave the coconut grating of half coconut to make it warm…Had 1 katora warm water and grind…Strain and remove thick coconut milk)

Thin Coconut Milk 1 Katora (After removing thick coconut milk add 1 katora warm water and grind and strain for thin coconut milk)

Fresh Garam Masala : Powder 3 pieces each of Elaichi, Laung and a half inch of Dalchini together

Dhaniya Powder 1 tsp

Jeera Powder 1 Tsp

Pepper Powder 1/2 Tsp

Salt

Haldi

Mustard Oil 1 Tbsp

For Tadka

Ghee- 2 Tsp

Red Chilli Whole 1

Jeera 1 Tsp

Method

Apply salt and haldi to prawns and keep aside for 15 mins… Fry the prawns in the oil till golden…Keep aside… In the same oil add the sliced onions and fry till golden…add the ground onion paste…Fry till oil separates….Take half of thin coconut milk and mix the jeera, dhaniya and pepper powder and add to onion…Stir and fry will oil separates…Add the rest of the thin coconut milk with the prawns and a little salt just for the gravy…Cover and cook for 8 mins…Then add the thick coconut milk with one slit green chill, the fresh garam masala and cook for 5 more mins…. Heat ghee separately and add the jeera and Red chilli whole and give tadka to the dish… Garnish with coriander leaves…Serve hot with ghee bhaat