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

       
          This is one of the classic Bengali recipe where 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. It is simply divine. So comforting and a soul satisfying meal experience. The tempering in mustard oil and the coconut milk gives this dish a nice subtle flavour and a creamy textured gravy. So check out the step by step pictorial recipe to prepare this delicacy.

• 250 gms, prawns, deveined & cleaned
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 bay leaves
• 1 small onion, chopped
•  1 tsp ginger-garlic paste
• 2 green chilies, slit
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 & 1/2 cups coconut milk
• 1 tsp. coriander leaves

          In a bowl, mix together ginger-garlic paste and all the dry spices along with some water. Keep aside. Marinate the prawns with a pinch of turmeric powder and salt for 5 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 cumin seeds, bay leaves, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and stir fry till light brown.

          Now add the spice paste and stir fry till the oil separates. Take the pan off the flame and add the coconut milk, fried prawns and the chilies. 

          Bring the pan back on the flame and simmer for 2-3 minutes. When done, switch off the flame and serve, garnished with coriander leaves.

                   Marinate prawns with a pinch of turmeric powder & salt for 5 minutes. 

                             Heat oil & saute them till they turn pink in colour. Keep aside.

                   Temper same oil with cumin seeds, bay leaves, cardamoms, cinnamon 
                    & cloves. Saute for a few seconds. 

                                 Add onion & stir fry till light brown.

                                Add spice paste & stir fry till oil separates. 

                      Take the pan off the flame & add coconut milk, fried prawns & chilies. 

                      Bring the pan back on the flame & simmer for 2-3 minutes. When done, 
                      switch off the flame.

                                Serve, garnished with coriander leaves.