ANARASH CHINGRI MALAI CURRY
INTRODUCTION
Welcome to CuisineGhar kitchen.
Friends! Today, I am going to share a non-veg recipe: Anarash Chingri Malai Curry. Hope you like the recipe and try at home on any special celebrations.
SERVING: 5 servings
COOKING TIME: 30min (approx.)
CALORIES COUNTS: 249 Calories (approx.) / 1serve
INGREDIENTS:
INTRODUCTION
Welcome to CuisineGhar kitchen.
Friends! Today, I am going to share a non-veg recipe: Anarash Chingri Malai Curry. Hope you like the recipe and try at home on any special celebrations.
SERVING: 5 servings
COOKING TIME: 30min (approx.)
CALORIES COUNTS: 249 Calories (approx.) / 1serve
INGREDIENTS:
- water- ½cup
- sugar- 2Tbsp
- white oil- 178ml
- onion (sliced)- 120g
- coconut milk- 178ml
- salt- 1tsp (or to taste)
- pineapple juice- 80ml
- turmeric powder- 2tsp
- cumin powder- 1Tbsp
- prawn- 600gms (10pcs)
- deserted coconut- ?cup
- coriander powder- 1Tbsp
- fresh coriander leaves- 10g
- pineapple pulp (grated)- 1cup
- red chilli powder- 1tsp + 1Tbsp
- onion & green chilli paste- 120g + 4pcs
whole garam masala
- clove- 4pcs
- cinnamon stick- 1”
- green cardamom- 4pcs
DIRECTIONS:
At first clean the prawn (600g/10pcs). Please visit our YouTube channel to view the video, how to clean the prawns. Marinate the prawns with salt (½tsp or to taste), turmeric powder (1tsp) and red chilli powder (1tsp), gently mix all the spices with the prawns with hand, and keep it aside.
Switch on gas stove, place a frying pan, put white oil (118ml) and heat the oil. Once the oil is hot, add the prawns and cook for 2-3min on high heat, and keep it aside.
Add white oil (60ml) in the remaining oil. Temper with whole garam masala (ref to the ingredient list above). Add sliced onion (120g) and fry for 3min on medium heat. Keep 50% of the fried onions aside to use later.
In the remaining fried onion on pan, add onion paste (120g) and green chilli paste (4pcs), cook for 2-3min. Add turmeric powder (1tsp), red chilli powder (1Tbsp), cumin powder (1Tbsp), coriander powder (1Tbsp) and water (¼cup), cook for 2-3min. Add grated pineapple pulp (1cup) and cook for 3-4min. Please watch the video so that you can easily grate pineapple with a fork. Add salt (½tsp, or to taste), deserted coconut (?cup) and water (¼cup), cover with a lid and cook for 7-8min on low heat. Add sugar (2Tbsp), fried prawns and coconut milk (118ml), mix all the ingredients gently with a spatula, cover with a lid and cook for 6-8min on medium heat. Amount of the sugar depends on the sweetness of the pineapple.
Add pineapple juice (80ml), fried onions (earlier kept separately), chopped fresh coriander leaves (10g), finally add coconut milk (60ml), cover with a lid and cook for 2min. Anarash Chingri Malai Curry is ready to serve. Enjoy with rice or pulao.
TIP:
Pineapple juice helps to tender meat or chicken.
At first clean the prawn (600g/10pcs). Please visit our YouTube channel to view the video, how to clean the prawns. Marinate the prawns with salt (½tsp or to taste), turmeric powder (1tsp) and red chilli powder (1tsp), gently mix all the spices with the prawns with hand, and keep it aside.
Switch on gas stove, place a frying pan, put white oil (118ml) and heat the oil. Once the oil is hot, add the prawns and cook for 2-3min on high heat, and keep it aside.
Add white oil (60ml) in the remaining oil. Temper with whole garam masala (ref to the ingredient list above). Add sliced onion (120g) and fry for 3min on medium heat. Keep 50% of the fried onions aside to use later.
In the remaining fried onion on pan, add onion paste (120g) and green chilli paste (4pcs), cook for 2-3min. Add turmeric powder (1tsp), red chilli powder (1Tbsp), cumin powder (1Tbsp), coriander powder (1Tbsp) and water (¼cup), cook for 2-3min. Add grated pineapple pulp (1cup) and cook for 3-4min. Please watch the video so that you can easily grate pineapple with a fork. Add salt (½tsp, or to taste), deserted coconut (?cup) and water (¼cup), cover with a lid and cook for 7-8min on low heat. Add sugar (2Tbsp), fried prawns and coconut milk (118ml), mix all the ingredients gently with a spatula, cover with a lid and cook for 6-8min on medium heat. Amount of the sugar depends on the sweetness of the pineapple.
Add pineapple juice (80ml), fried onions (earlier kept separately), chopped fresh coriander leaves (10g), finally add coconut milk (60ml), cover with a lid and cook for 2min. Anarash Chingri Malai Curry is ready to serve. Enjoy with rice or pulao.
TIP:
Pineapple juice helps to tender meat or chicken.