Chingri Macher Malai Curry (Prawn Curry with Coconut Milk)

No better way to start my food blog. A tribute to Bengali cuisine. And being a Ghoti myself, I could not choose a more appropriate preparation.

This is a delicious recipe from the enormous plethora that Bengali cuisine has to offer and perhaps one of my all time hits.  Although it’s a little heavy but who cares when such a mouthwatering dish is just in front of you!!

Ingredients (Serves 2-3 people)

• Prawn big size 4 to 5 pieces (preferably lobsters)
• 2 medium sized Onions
• 1 tsp. Sugar
• Ginger ½ inch
• 2-3 pods of garlic
• 4 Green chilies slit
• 1 tsp. Red chili powder
• 2 tsp. of Turmeric powder
• 1 medium sized Coconut
• 2 Whole cardamoms (small ones which are green in colour)
• 1/2 inch piece cinnamon
• 4 Whole cloves
• ½ tsp. Garam masala powder
• 2 Bay leaves
• 2 table spoons of Mustard oil
• 1tsp of ghee
• Salt to taste
• Water as required

Method

Remove outer shell and the black thread from the prawns (devein the prawns) and wash them. Marinate with turmeric powder and salt for 15 minutes.

Take oil in a pan and heat. Fry prawns until light brown, set aside.

Grind ginger and garlic into a smooth paste and keep aside.

Grind cardamom, cinnamon and cloves to a fine powder.

Peel onions, saute them in the hot oil till light brown, take them out, cool it and grind it to make a paste.

Grate coconut, mix with a little hot water and then grind it. Press the mixture through a fine cloth to get the fresh coconut milk.

Heat mustard oil in a pan till smokes starts coming. Add cardamom, cinnamon and bay leaves. Add sugar.

Lower the flame and add the ginger-garlic paste. Sauté for a few seconds.

Add onion paste and cook till water gets dried.

Add the remaining turmeric powder & red chili powder, green chilies to it and fry for 5 to 7 minutes.

Add prawns and cook for another 2 minutes.

Add coconut milk and cook for 5 minutes.

Add salt Cover the vessel and simmer over medium flame for about 10 minutes.

Add ghee and garam masala powder.

Serve with steamed basmati rice.

Some Prawny Tips: Prawns should smell fresh, and not fishy, and should look moist. Avoid any with soft or discoloured shells. If you are buying shell-on prawns, buy double the weight that you need.

PS: If you want to use coconut milk powder which is available in the market, take 3 tbsp. of powder and mix with 1 cup of hot water. But I would always advocate the one freshly made. No pain, no gain!!! And don’t forget the siesta after the sumptuous meal…

Watch this space for more….. J