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Tuesday, 16 June 2015

Chingri Malai Curry (Prawns cooked in coconut Milk - Bengali Cuisine)

          This is one of the classic Bengali recipe where the prawns are cooked in a coconut based gravy. I am a big fan of seafood and prawns tops the list. I like indulging in this authentic Bengali delicacy of chingri (prawns) malai curry paired with steamed rice. Oh! it is a total bliss. So comforting and a soul satisfying meal experience. The tempering in  mustard oil and the coconut milk gives this dish a subtle flavour and a creamy textured gravy. So check for a step by step method with pictures to prepare this delicacy.

  • 250 gms, prawns, deveined & cleaned
  • 2 tbsp. mustard oil
  • 1 tsp. kalonji (nigella seeds)
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. cumin  seeds, soaked for an hour
  • 1 small onion, chopped
  • 1" ginger, sliced
  • 2-3 garlic cloves
  • 2-3 fresh green / red chilies
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 & 1/2  cups coconut milk
  • 1 tsp. coriander leaves

          Grind the soaked cumin seeds, ginger, garlic, 1 fresh chilli and onion along with 1/4 cup water into a fine paste. Add the turmeric powder and garam masala powder to it and keep aside. 

          Marinate the prawns with a pinch of turmeric powder and salt for 10 minutes. Heat oil in a pan and saute them for a minute or till they turn pink in colour. Drain and keep aside.

          Temper the same oil with kalonji,  cardamoms, cinnamon and cloves. Saute for a few seconds. Add the ground paste and fry on low flame till the oil separates.

          Take the pan off the flame and add the coconut milk, salt, fried prawns and the chilies. Bring the pan back on the flame and simmer for 2-3 minutes. When done, serve, garnished with coriander leaves.

Note - I prefer removing the head, but keeping the shell intact. This gives a crunchy effect to the end product. But they may be removed if preferred.

                    Clean the prawns. Apply a pinch of salt and turmeric powder and fry till they 
                     changes colour. Drain and keep aside.

                              The fried prawns.

                  Make a paste of the onions, ginger, garlic, fresh chilli and cumin seeds. Add
                  turmeric powder and garam masala powder. Keep aside.

                    Heat oil in a pan. Temper with kalonji, cinnamon, cardamom and cloves.

                              Add the ground paste and fry till oil separates.

                               Add the coconut milk, salt, fried prawns and slit fresh chilli.

                             Simmer for 2-3 minutes. Serve, garnished with coriander leaves.

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