Name: Prawn Malaikari recipe by Shreya Chatterjee at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6
Ingredients: 800 gm Tiger prawns deshelled and tail on; Tiger prawn heads - cleaned and eyes,tentacles removed; 2 Dabur coconut milk tetrapack; 3 big onions made in paste; 6 cardamom; 6 cloves; 2 one inch cinnamon stick; 2 tablespoon mustard oil; 1 tablespoon ghee; 1 tsp Turmeric; Kashmiri mirch powder as per requirement; Salt to taste; Pinch of sugar

Ingredients Serving: 6

800 gm Tiger prawns deshelled and tail on
Tiger prawn heads - cleaned and eyes,tentacles removed
2 Dabur coconut milk tetrapack
3 big onions made in paste
6 cardamom
6 cloves
2 one inch cinnamon stick
2 tablespoon mustard oil
1 tablespoon ghee
1 tsp Turmeric
Kashmiri mirch powder as per requirement
Salt to taste
Pinch of sugar

Instructions

Wash the prawns thoroughly in water
Sprinkle 1 tsp turmeric and salt on the prawns and mix them well.Keep the prawn aside for 20 minutes for marination
Wash the prawn heads under running water and carefully place them in a grinder
Add a pinch of salt and turmeric in the heads and grind them to a homogeneous paste
Pass the head puree through a net strainer to get most of the liquid out of it.
Heat a non stick pan and add 2 tbsp mustard oil
Shallow fry the prawns until they pinkish golden in colour. Don't overcook the prawns.
Take the prawns out.In the same oil add the cardamom, cloves and cinnamon (beaten in mortar pestle ) and fry them until the smell comes out.
Add the onion paste.Sprinkle some sugar on it and keep cooking in medium flame
Add turmeric,salt,kashmiri mirch powder to the onion paste and keep frying until the oil comes out.
Add the prawn head puree to the onion paste,and mix it well.Simmer it in low flame for 10 minutes.
Add 1 pack coconut milk and mix properly.Then add the other one and cook in medium flame.
Adjust the salt and sugar to taste.Simmer the curry in low flame for 25 mins.
Add the fried prawn and simmer for 3-5 mins in medium flame.
In a small wok,heat up the ghee.Add beaten whole garam masala,i. e, 3 cardamoms, 3 cloves, and 1 cinnamon stick.Pour the whole thing on top of the curry.
Serve with hot rice,chapati or paratha.

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