Prawn Malai Curry
Prawn or chingri malai curry is a popular Bengali curry. This classic dish becomes a star on many occasions and is an absolute favorite of all Bengalis. The curry gets it's creaminess from coconut milk. It is a mildly spiced thick gravy which is served with steamed white rice.
Prawn Malai Curry
Prawn or chingri malai curry is a popular Bengali curry. This classic dish becomes a star on many occasions and is an absolute favorite of all Bengalis. The curry gets it's creaminess from coconut milk. It is a mildly spiced thick gravy which is served with steamed white rice.
Cooking Instructions
- 1
Marinate the prawns with salt and turmeric powder.
- 2
To make the coconut milk, add grated coconut to a mixer jar, add 1/2 cup hot water and grind.
- 3
Using a muslin cloth, extract the thick coconut milk.
- 4
In a non-stick pan heat oil, then add the prawns. Saute for few minutes, until it's golden in colour. Remove and keep it aside.
- 5
In the same pan add ghee. When it heats up add whole pieces of green cardamom, cinnamon, and clove. Allow them to splutter.
- 6
Add ginger-garlic paste and onion paste.
- 7
Then add chopped tomatoes, red chilli powder, coriander powder, turmeric powder, sugar, and salt. Cook for 4-5 minutes or until the raw smell disappears.
- 8
After that add the coconut milk and let the gravy simmer for a few minutes.
- 9
Pour water and add the prawns or chingri to the gravy. Cook till the prawns are done. Add garam masala powder and remove from heat.
- 10
Garnish with fresh green chillies and serve with steamed white rice.
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