• 1kg Prawns preferably larger size
  • 1 big onion pasted
  • 1 tsp Garlic Paste
  • 1 tsp Ginger
  • 6 Green Chillies slit
  • 2 cups Coconut Milk
  • 4 TejPata or Bay Leaves
  • 6 Elaichi or Cardamom
  • 6 Lavang or Cloves
  • 2 inch piece Darchini or Cinnamon
  • 1 tbsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • 1 tsp Sugar

Clean the prawns (Remove the hard shell leave tail on, de-vein the prawn) and mix it with turmeric and salt and keep aside for about ½ hour.

Make a paste of the onion.

Heat oil in Kadai/Frying Pan/Wok.

Fry the prawns so they turn golden in color for 2 mins.

Take them out put them on a paper towel.

In the same oil, add the garlic paste.

As soon as the fragrance of the garlic rises, add TejPata or Bay Leaves.

grind the Elaichi, Lavang & Darchini and add them too.

Add the onion paste when you see the garam masala crackling.

Add sugar and continue frying the onion till it turns brown in color or the oil separates from the paste.

Add the ginger paste and keep stirring.

Stir and add the coconut milk.

Add a little water (about 1/2 cup).

Add Red Chilli Powder, turmeric powder and salt.

Add the green chillies.

Mix well and cook for 5 mins.

When the gravy starts bubbling add the fried prawns.

Cook on low heat for 5 more minutes by then gravy thickens and acquires a creamy consistency.

Chingri Maacher Malaikari is ready.

Serve hot with steamed rice.