CHINGRI MALAI CURRY

Preparation Method :

• Combine the grated coconut with 1 cup water in a blender and blend to a fine paste. Strain the paste through a piece of muslin to get coconut cream. Set aside.
• In a mixing bowl, combine the shrimp with salt and turmeric and set aside to marinate for 15 minutes.
• In a pan, heat 3 tablespoons mustard oil on medium heat, and saute the marinated shrimp. Remove and drain on absorbent paper.
• To the same hot oil, add the paanch phoron.
• When the spices crackle add onions, ginger, 1 garlic and green chillies, and saute till onions turn golden. Remove from heat, allow the mixture to cool and blend in a blender with soaked brown mustard seeds.
• Heat remaining mustard oil in a frying pan; add pureed onion mixture with coconut cream and sugar and bring to a boil, stirring continuously.
• Add fried shrimp, cook for 2 to 3 minutes, and remove from heat. Serve hot with rice or Luchi.