Chingri Macher Malai Curry

Chingri Macher Malai Curry (Prawn in Coconut Gravy)

There has been lot of debate about the origin of this mouthwatering dish. Some people gave opinion that it was originated from Malay while some gave opinion that it got its name from Coconut Malai/Cream.

It is a world famous Bengali cuisine. It is regarded as symbol of Bengal in many places. The combination of prawn & coconut give an awesome taste & it is nutritious also.

Ingredients

Jumbo Prawn/ Galda Chingri:8-10 (if not available medium sized shrimp can be used

For tempering,

• Whole Cinnamon- 1

• Dried red Chilli- 2

• Whole green Cardamom- 2

• Whole black Cardamom- 1

• Whole Clove- 5-6

• Bay leave- 2

For making Gravy,

• Coconut Milk- 1.5 cup

• Onion- 5

• Ginger Paste- 1Tsp

• Garlic Pate- 1.5 Tsp

• Bengali Garam Masala Powder- 1 Tsp

• Cumin Powder- 1/2 Tsp

• Turmeric Powder- 2 Tsp

• Red Chilli Powder- 1 Tsp

• Sugar- 2 Tsp

• Salt to taste

• Mustard Oil- 4 Tbsp

• Ghee/ Clarified Butter- 1 Tbsp

Instructions

1. It is ideal to use Prawns with shell to prepare Chingri Macher Malaikari. However, in absence of shelled Prawn frozen and de-shelled Prawns can also be used.

2. Wash Prawns thoroughly and devein each and every prawn before cooking.

3. Now rub some Salt and Turmeric Powder to the Prawns and leave those for 15 minutes.

4. Make smooth paste of Onions and Tomatoes separately.

5. Heat the oil in a deep vessel and fry Prawns one by one without tempering the shell in medium flame until the Prawns turn pink in colour.

6. After straining the Prawns from the hot oil add half of the Ghee in the Oil.

7. Temper the Ghee-Oil mixture with the Whole spices which are Cinnamon, Dried Red Chilli, Green Cardamom, Black Cardamom, Clove and Bay Leave.

8. Now add Onion paste to the tempering and cook for around 3-4 minutes or till the paste cooked properly and turned pinkish brown in colour.

9. Add Tomato Paste and again cook for 1 minute.

10. Add Ginger and Garlic Paste and cook for 1 minute.

11. Now add Turmeric Powder, Sugar, Salt, Red Chilli Powder, Cumin Powder, and half of the Garam Masala Powder to the mixture and cook for 3-4 minutes in low flame until oil separates from the mixture. If required add 1 tsp. of water in between.

12. Now add Coconut Milk to the Mixture and mix properly and then add 2 Cup of Water and bring it to boil.

13. Finally add Fried Prawns to the gravy and cover the Pan with a lid and cook for 5-6 minutes in low flame till the gravy thicken to a medium consistency.

14. Add remaining Garam Masala and Ghee to Chingri Macher Malaikari and mix properly and give the dish a rest of 5 minutes before serving.

Finally, the dish is done.