Tuesday, May 26, 2015

Chingri Malai Curry

About this Recipe...

Chingri Maacher Malai Curry is a traditional dish from Bengal where Chingri or prawns are cooked in a mildly spiced thick creamy gravy made with coconut milk. This is one of my favorite prawn preparation. Usually this curry is prepared during special occasions, especially at the time of Noboborsho (Bengali new year). You can use any size of prawn or shrimp for this dish, tiger prawn or lobster also goes very well in this preparation. But today I am using medium size prawn for this curry.

Coconut milk is the core ingredient for this recipe. Back in home, coconut milk is not easily available in market in canned form and I have seen my mother to do lot of hard work to make this dish as she used to extract the fresh coconut milk from the freshly grated coconut and used that extracted coconut milk for this preparation. But life is very easy here and in every grocery store you will find the canned coconut milk very easily.

So back to today's dish, the recipe and the preparation for this dish is also very easy. You only required few basic ingredients handy and the dish will get ready very quickly. I love to enjoy this curry with hot steamed rice but you can have it with pulao or fried rice also.



Ingredients

  • 15 medium size shrimp peeled, deveined and washed
  • Salt to taste
  • 1 tsp Turmeric powder
  • Mustard oil for frying the shrimp + 2Tbsp for making the curry
  • 1 Bay leaf
  • 1 One inch long cinnamon stick
  • 2 Green cardamom
  • 3-4 cloves
  • 1/3 Cup Onion paste
  • 1 Tbsp Ginger-garlic-green chili paste
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Sugar
  • 1 Cup Coconut milk


Directions

  1. First of all marinade the shrimp with salt and turmeric powder and keep it aside for 20 minutes.
  2. Now heat mustard oil in a pan and lightly fry the shrimp. When frying is done take it out from the pan and keep it aside.
  3. In the same pan, heat some more oil and add bay leaf, cinnamon stick, cardamom and cloves for tempering.
  4. Sauté them for few seconds, when you will get nice aroma from the spices then add onion paste to it.
  5. Fry the onion paste till all the raw smells disappears from it.
  6. Now add the ginger-garlic-green chili paste to it followed by turmeric and red chili powder to it and fry it till oil starts separating from it.
  7. Now add salt and sugar to taste, mix it well and add half cup water to it.
  8. When the gravy starts boiling, add half cup coconut milk to it and mix it well.
  9. Cook it for some more time, when the gravy will become thick, add shrimp pieces to it and stir it gently.
  10. Cook the shrimp for few more minutes in the gravy and add the remaining coconut milk to it.
  11. Check the seasoning, if everything is all right, then switch off the flame.
  12. Your chingri malai curry is ready, serve it with hot steamed rice and enjoy it.

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