Chingri malai curry recipe(Prawn in coconut based sauce)

This is again another delicacy from Bengal cooked during festivals.It is prepared with jumbo prawns from the Bay of Bengal.The curry has flavor from the cream of coconut..During the Bengali traditional festivals it becomes the center of attraction of the meal. The prawns used here are either from the lakes or fresh water or Bay of Bengal sea and has a distinct sweetness unlike  the other coastal areas. Mustard oil used in the cooking along with the whole spices and ginger is used to add that distinct flavor in the dish. The addition of coconut milk renders a creamy texture to this curry …and hence the name “malai curry” malai meaning creamy. If jumbo prawns are not available this curry can be done with medium sized prawns as well.

Prawn malai curry Bengali recipe

Ingredients

• Prawns (6 to 8)
• Ginger (1 inch)
• Fresh dessicated coconut (1/2 cup)
• Coconut milk(1/2 cup)
• Chilly powder (1 tbsp)
• Green chillies(4 to 5)
• Turmeric (1 tbsp)
• Salt (as per taste)
• Onion (1 paste)
• Mustard oil (1/4th cup)
• Cumin powder(1 tbsp)
• Whole spices( cardamon,cinnamon ,Bay leaves and cloves)
• 1 tsp Bengali garam masala(powdered cardamon,cinnamon , and cloves)

Preparation

• Marinate the prawns with turmeric and salt
• Fry them in 2 tbsp of oil and take out of the pan
• In the same oil add the whole spices, cardamom,cloves ,cinnamon and bay leaves
• Add onion paste followed by ginger paste
• Make a fine paste of desiccated coconut and green chilies and add that into the curry.
• Add cumin and red chilly powder and saute till oil gets separated.
• Add the prawns and saute for few minutes.
• Add coconut milk and allow it to simmer for some times.
• Add  1/2 cup of water if necessary.
• On low heat cover and cook for 5 minutes.Add 1/2 tbsp of all spice powder.
• garnish with coriander leaves and serve with hot steamed rice.

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Chingri malai curry recipe

This is again another delicacy from Bengal cooked during the festivals. It is prepared with jumbo prawns from the Bay of Bengal.The curry has flavor from the cream of coconut..During the Bengali traditional festivals it becomes the center of attraction of the meal. 

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 2

Author indrani

Ingredients

• 6 to 8 Prawns
• 1 inch Ginger
• 1/2 cup Fresh dessicated coconut
• 1/2 cup Coconut milk
• 1 tbsp Chilly powder
• 4 to 5 Green chilies
• 1 tbsp Turmeric
• Salt (as per taste)
• 1 Onion (paste)
• 1/4th cup Mustard oil
• 1 tbsp Cumin powder
• 1 tsp All spice powder ( cardamon,cinnamon and cloves)

Whole spies

• 4 inch Cinnamaon
• 3 to 4 green cardamom
• 3 to 4 cloves
• 1 bay leaf

Instructions

1. Marinate the prawns with turmeric and salt
2. Fry them in 2 tbsp of oil and take out of the pan

3. Add the whole spices in the oil and simmer

4. In the same oil add onion paste followed by ginger  paste

5. Make a fine paste of desiccated coconut and green chilies and add that into the curry.
6. Add cumin and red chilly powder and saute till oil gets separated.
7. Add the prawns and saute for few minutes.
8. Add coconut milk and allow it to simmer for some times.
9. Add  1/2 cup of water if necessary.
10. on low heat cover and cook for 5 minutes.Add 1/2 tbsp of all spice powder.
11. garnish with coriander leaves and serve with hot steamed rice.