Chingri Malaikari 

Ingredients:

For marination:

• Chingri - 4 prices 
• Turmeric powder (1/2 tsp)
• Salt to taste 
• Rub chingri with turmeric powder and salt and keep it for 30 minutes  

Other Ingredients:

• Bay leaf (1 piece)
• Cinnamon stick (1 stick)
• Green cardamom (1 freshly crushed )
• Black cumin seeds (1/4 tsp)
• Dry chili (1 piece)
• Green chili (2 pieces)
• Mustard oil (1/4 cup)
• Chopped Onion (1 large piece)
• Ginger paste (1/2 tsp)
• Garlic paste (1/2 tsp)
• Turmeric powder (1/2 tsp)
• Cumin powder (1/2 tsp)
• Coriander powder (1/2 tsp)
• Red chili powder (1 tsp)
• Salt to taste
• Tomato ketchup (1 tsp)
• Yogurt (3 tsp)
• Coconut milk (200 ml)
• Sugar (1/4 tsp)
• Coriander leaves (2 tsp)
• Garam masala (1/4 tsp)

Instructions:

1. Shallow fry the marinated chingri and keep it aside
2. Heat the oil in a pan and fry bay leaf, cinnamon stick, green cardamom, black cumin seeds, and dry chili for 1 minute
3. Then add garlic paste and fry it for a minute and then add chopped onion and fry until it becomes golden brown and then add ginger and fry it for 2 minutes
4. Then add cumin powder, coriander powder, turmeric, red chili, salt and saute them for few minutes until the spicy smell is coming out
5. Then add tomato ketchup, yogurt, sugar and stir it for 2 minutes
6. Add coconut milk and mix well and stir gently and bring it to boil (If the gravy is too thick then add little bit warm water)
7. Add fry chingri and mix well. Cover the pan and keep on medium low flame. When oil will come out from the surface of the gravy, switch off the gas
8. Then add chopped coriander leaves, garam masala and cover it for 5 minutes.
9. Chingri malaikari is ready to serve