Chingri Malai Curry / Bengali Prawn Curry with Coconut Milk

2 Responses

  1. avirup says:

    I am hungry now :). You have a great blog!

  1. December 18, 2017

    […] Heat oil in a kadai over medium-high heat. Splutter mustard seeds and add cumin seeds, fennel seeds, fenugreek seeds and kalonji. Stir for a few seconds. Add chopped onion, little salt, ginger and gree chilies. Cook until onion turns transparent. Add chopped tomato and cook covered until oil separates, stirring in between. Add turmeric powder and cook for a minute. Add potato pieces, salt to taste and mix well. Add 1/2 cup water and mix well. Cook covered for 10 minutes over medium or medium-low flame. Switch off the flame. Open the lid after 5 minutes. Sprinkle chopped cilantro. Serve with biriyani / pulao / chapathis. We had it with jeera matar pulao and chingri malai curry. […]

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