Chingri Macher Malai Curry (Bengali Prawn Curry in Coconut Milk)

Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach (a common Bengali term used for lobsters, prawns or shrimps) is generally a part of the Bengali menu, especially on occasions .  This Bengali (Indian) dish tastes majestic with jumbo prawns or lobsters, with heads intact, but you can replace with any kind of shrimp for a regular curry. Mustard oil is the recommended oil, as it adds great flavor to this dish.

INGREDIENTS:

400 grams Prawns (Large)

4 tablespoon Cooking oil

1/2 Onion

4 Garlic cloves

1 Ginger (1 inch)

4 Green chili

1 Cinnamon stick (Dalchini)

6 Cloves (laung)

4 Cardammom (Green Elaichi)

1/2 teaspoon Turmeric Powder

2 teaspoon Salt

1/2 teaspoon Garam Masala

1/2 teaspoon Red Chili Powder

1 Coconut Cream/Milk (1 can)

1 tablespoon Ghee

Coriander Leaves (5-6 for garnishing)

METHODS:

1.Clean the prawns and marinate with 1/4 teaspoon of turmeric powder and 1/2 teaspoon of salt.

2. Prepare a paste of Onion, Garlic and Ginger in a mixer. 

3.Heat Oil in a kadai or pan and fry the prawns till it turns golden brown. Keep them aside in a bowl

4.Add Cinnamon, Cardamom, Cloves and bay leaves to the oil.

5.Add the paste of onion, garlic and ginger and fry it on medium flame for 4-5 minutes. Add remaining turmeric powder, chili powder, salt and garam masala.

6.Add coconut cream and 1/2cup of water and bring it to boil.

7.Cut the green chili and add it to the gravy along with the friend prawns.

8.Allow it to cook for 5-6 minutes. The food is ready to be served. Garnish it with coriander leaves.