Chingri Malai Curry

(Prawns in Coconut Milk)
 

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This preparation renders a sweet and subtle taste to the prawns and is truly a Bengali's delight....

 

 

Serving Size: 2 persons

 

 

Ingredients:

Fresh water prawns - 250 g

Onion - 1small (50 g), finely chopped

Ginger - 1/2  tsp, grated/paste

Garlic - 1 clove (about 1/4 tsp), grated/paste

Red Chilli Powder - 1/2 tsp

Tej Pata/Bay leaf - 1

Cinnamon (Dalchini) - 1 inch, coarsely crushed

Green Cardamom (Choto Elach) - 2, coarsely crushed

Cloves (Lobongo) - 4, coarsely crushed

Sugar - 1 tsp

Coconut Milk (Canned) - 1/2 cup

Salt - To taste

White Oil - 4 tbsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

  1. Clean prawns thoroughly and devein. Rub a pinch of salt and turmeric and keep aside.

 

Cooking procedure:

  1. Heat oil in a kadhai. Fry the prawns for 2-3 minutes and keep aside.

  2. To the same oil, add the chopped onions and fry for 2-3 minutes or till onions are soft..

  3. Add ginger, garlic, bay leaf and red chilli powder. Fry well with stirring on medium heat for 3 minutes or until oil separates.

  4. Add fried prawns and mix with the masala for a minute.

  5. Add cinnamon, cardamom, cloves, salt, sugar, coconut milk and water. Let come to boil

  6. Simmer (low heat) for 10 minutes uncovered. Remove from heat and serve.

 

Serving Suggestions:

Serve with rice or pulao.