Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk) | How to make Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk)

How to make Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk)

1. Grate the coconut and extract the cream by squeezing the flesh through a piece of muslin cloth. Add hot water to the residue coconut and squeeze out the milk. Keep the milk and the cream separately
2. Coat the Tiger Prawns with Turmeric powder and salt and then saute for 4 mins in hot ghee in a pan. Remove from the pan and keep aside.
3. In the same ghee, fry the green cardamoms, cloves, cinnamon and bay leaves. When the spices are fragrant, add the coconut milk and let it simmer for 5-7 mins.
4. Add the prawns and the chillies and salt to taste, let it simmer for 10mins.
5. Add the ground mace and simmer very gently for another 2 mins before adding the cream from the coconut.
6. Serve hot, garnished with grated coconut and few slit green chillies.