Chingri Maacher Malai Curry:
It is one of the most favourite tongue-liking cuisines from
Bengal, especially East Bengal (what we called Bagals). Here, the prawn is
prepared in coconut milk and the nice aroma that emanates from it makes the
dish the fabulous. This delicacy goes best with steamed rice and when you take
each morsel of rice with its coconut gravy, it tastes astounding. Surprisingly
such a preparation takes just 15-20 mins.
Ingredients:
- Tiger Prawns: 500 Gms
- Grated coconut: 1 Nos
- Milk: 1 cup
- Sugar: 2 tsp
- Salt: to taste
- Kashmiri Red Chilli Powder: 1 tsp
- Refined Oil: 3-4 Tsp
- Cardamom: 4-5 Nos (nicely peeled)
- Bay leaves: 2-3 Nos
- Peppercorns: 5-6 Nos
- Cinnamon: 2-3 stick
- Cloves: 3-4 Nos
- Onion Paste: ½ cup
- Ginger paste: 1 tsp
- Green Chillies: 2-3 Nos (Silted vertically)
Method:
- Wash & clean the prawns. There is a black thread like structure on its top, just remove it.
- Heat the pan, add 1 tsp of oil, add prawns and a pinch of salt & Kashmiri chilli powder. Fry the prawn till it turns little golden brown.
- Soak the grated coconut in a cup of milk for 15 mins. Using the muslin cloth, strain out the milk. Keep the freshly prepared milk aside.
- Heat the karai. Add 2 tsp of refine oil. Add all the sabot Garam masalas into it. When they crackle, add grated onions & ginger paste. Keep stirring.
- When the onions turn golden, add the coconut milk (already prepared & strained). Add salt, sugar and Kashmiri chilli powder. Also, sliced green chilies to it. Stir till you get the gravy of required consistency.
- Add the fried prawns to the gravy and sauté till the prawn becomes tender. Cover the lid with a heavy weight till cooked. Garnish with Kaaju.
- Serve hot with steamed rice.
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