Chingri Malai Curry is a very popular Bengali dish. And there are a variety of ways to cook it.
This is my version and it completely mimics the actual flavour.
So if you are someone who wants to experiment and yet create an authentic dish, follow my recipe of Prawn in Coconut Curry.
This is my version and it completely mimics the actual flavour.
Ingredients:
- 250 gms medium size prawns with head (that is what gives the prawny taste)
- 1 grated onion
- 1 grated tomato
- 2-3 slit green chillies
- 2 cardamom/elaichi
- 1 stick cinnamon/dalchini
- 2 cups thin coconut milk
- 1 tsp. coriander/dhania powder
- 1 tsp. cumin/zeera powder
- 1 tsp. garam masala powder
- 1 tsp. turmeric/haldi
- 1/2 cup Fresh cream (I used Amul)
- salt to taste
- 2 tsp. sugar
- vegetable oil for cooking
Method:
Devein the prawns, wash and marinate them with haldi and salt.
Fry in oil till they are half done and turn orange.
Keep the fried prawns in a bowl filled with coconut milk.
Let the prawns sit and soak in the coconut milk and stay tender.
Fry in oil till they are half done and turn orange.
Keep the fried prawns in a bowl filled with coconut milk.
Let the prawns sit and soak in the coconut milk and stay tender.
Now in a kadhai, add oil and fry the onion.
Add in tomato paste, dry masalas, salt and sugar.
Cook till oil separates.
Add little water to scrap the browning from the vessel.
Therefore, roast the mixture on low flame.
Add in tomato paste, dry masalas, salt and sugar.
Cook till oil separates.
Add little water to scrap the browning from the vessel.
Therefore, roast the mixture on low flame.
Add the prawn along with the coconut milk.
Let it boil for few minutes till a layer of oil forms on top.
Add fresh cream and immediately and switch off the burner/heat.
Let it boil for few minutes till a layer of oil forms on top.
Add fresh cream and immediately and switch off the burner/heat.
Serve hot with steamed rice or pulao.
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