Name: Chingri Macher Makaikari (Prawns cooked in creamy coconut milk) recipe by Moumita Malla at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Golda Chingri or Jumbo Prawns (big size)- 4; Cumin seeds-1 teaspoon; Onion-1 (medium sized) chopped; Ginger garlic paste- 2 tablespoons; Tomatoes-1 chopped; Cashew nuts paste -6 (soak cashewnuts in water, then grind to make a fine paste); Coconut milk- 1 cup; Salt and sugar as per taste; Turmeric powder-1/2 teaspoon; Red chilli powder-1 teaspoon; Oil- 4 tablespoons (preferably mustard oil); Cardamoms- 4; Cinnamon stick- 1 inch long; Bay leaves- 2; Ghee-1 tablespoon

ABOUT Chingri Macher Makaikari (Prawns cooked in creamy coconut milk) RECIPE

Chingri macher malaikari is a signature dish from West Bengal. Golda means 'jumbo' and chingri means 'prawn'. Jumbo prawns are cooked in a creamy sauce made with coconut milk.

Ingredients Serving: 2

Golda Chingri or Jumbo Prawns (big size)- 4
Cumin seeds-1 teaspoon
Onion-1 (medium sized) chopped
Ginger garlic paste- 2 tablespoons
Tomatoes-1 chopped
Cashew nuts paste -6 (soak cashewnuts in water, then grind to make a fine paste)
Coconut milk- 1 cup
Salt and sugar as per taste
Turmeric powder-1/2 teaspoon
Red chilli powder-1 teaspoon
Oil- 4 tablespoons (preferably mustard oil)
Cardamoms- 4
Cinnamon stick- 1 inch long
Bay leaves- 2
Ghee-1 tablespoon

Instructions

Clean the prawns very well and wash them. Mix the prawns with salt and a pinch of turmeric for 15 minutes.
Now heat oil in a non-stick pan and lightly fry the prawns until they are light brown and keep aside
In that remaining oil, add whole cumin seeds, bay leaf, cardamom pods and cinnamon stick and fry till the fragrance comes out from them.
Now add the onion and fry until its light brown, then add the ginger-garlic paste and fry.
Next, add the turmeric power and cumin powder and stir fry, if required add some water.
When the oil starts separating from the masala, add salt , sugar, cashew paste and tomato. Cover the pan to make the tomato soft and pulpy.
When the tomatoes become pulpy, start frying again till all the masala becomes dry. Now add fried prawns and coconut milk, cover the pan and cook for 4-5 minutes or until its thick.
Pour ghee on top, cover and turn off the gas.

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