Prawn In Coconut Sauce

• Prawns (Chingri): 1kg, deshelled
• Coconut milk(Narkeler dudh): 1 1/2 cup
• Whole garam masala: 1tablespoon
• Ghee: 2 tablespoons
• Curd (Doi): 1/2 cup
• Garlic-ginger paste (Aada-rasun bata): 1teaspoon
• Turmeric powder(Halud guro): 2 pinches
• Chilli powder (Sukhno lankar guro): 1/2 teaspoon
• Salt to taste

1. Just a few words before we start with the cooking procedure. Prawns are very delicate, so beware when you are deshelling them. Keep the head of the prawn intact, but wash it carefully. Marinade the prawns after washing with curd and garlic ginger paste for at least an hour.
2. Whole garam masala consists of green cardamon: 3 /4, cloves: 5, cinnamon: 1'' piece.
3. * Heat the ghee in an wok and add the whole garam masala, saute for just a minute.
4. * Add the marinated prawns to the wok.
5. * Saute the prawns for just a few minutes so that it becomes a bit stiff.
6. * Add the coconut milk, chilli powder, salt and turmeric powder.
7. * Cook till the gravy thickens.
8. Serve with rice and enjoy the delicious but easy to cook chingrir malaikari. Keep looking for more recipes here. Till then happy cooking and happy eating.

coconut, garam masala, doi, garlic, turmeric, chilli powder, salt

Taken from www.epicurious.com/recipes/member/views/prawn-in-coconut-sauce-1274113 (may not work)