Chingri Malai Curry / Bengali Prawn Curry with Coconut Milk

Ingredients

1. Prawns, large tails-on – 15

    Turmeric powder – 1/4 tsp

    Salt – To taste

2. Oil – 2 tbsp

3. Whole garam masala – cardamom – 4, cloves – 4, cinnamon stick – 1/2 inch, bay leaf – 1

4. Onion – 1/2 medium-small, finely chopped or grated

5. Ginger crushed/paste – 1 tsp

    Turmeric powder – 1/8 tsp

    Kashmiri chilly powder – 1 tsp

    Hot water – 2 – 3 tbsp

6. Medium thick coconut milk – 3/4 cup

    Water – 1/4 cup

7. Sugar – 1 pinch (to balance the flavors)

8. Ghee – 1.5 tsp

     Fresh green chilies – 2 – 3, slit

    Garam masala powder – 1 pinch (optional)

9. Salt – To taste

Method

1. Combine the prawns with 1/4 tsp turmeric powder and enough salt. Set aside for 10 minutes.

2. Shallow fry the prawns in oil for 1 – 2 minutes on each side. Transfer to a plate and set aside.

3. Heat oil in a pan at medium heat. Add whole spices and stir until fragrant. Next add finely chopped onions, little salt and stir until they change light golden in color. Add ginger, turmeric powder and chilly powder. Mix well. Add 2 – 3 tbsp water and cook until their raw smell leaves and oil separates. Add coconut milk, salt to taste and mix well. Add prawns and cook for 3 – 4 minutes until gravy turns medium thick. Add a pinch of sugar, ghee, slit green chilies and garam masala powder, if using. Switch off. Serve with rice / pulao.

Recipe Courtesy – Zahera Ummat