Name: Chingri macher Malai curry (prawns cooked in coconut milk) recipe by Priyanjali Joardar at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: Jumbo Prawns 6-7; Cumin seeds 1/2 teaspoon; Cardamom 3; Clove 5; Cinnamon stick 1 inch; Bay Leaves 2; Onion 1 large, paste; Ginger 1 inch, paste; Garlic 5-6 clove, paste; Tomato 1 medium, paste; Green Chilly 1-2, paste; Curd 1 tablespoon; Freshly made Coconut milk 1/2 cup; Turmeric powder 1/2 teaspoon; Cumin powder 1/2 teaspoon; Coriander powder 1 tablespoon; Red Chilly powder as per taste; salt as per taste; Sugar as per taste; Mustard oil 1 tablespoon for frying; Mustard oil 1 tablespoon for gravy; Ghee 1 tablespoon; Bengali garam masala powder 1/2 teaspoon

ABOUT Chingri macher Malai curry (prawns cooked in coconut milk) RECIPE

My mum makes the BEST Chingri macher Malai curry and it is one of my all time favorite dish from her kitchen. I've tried to recreate her recipe. The recipe is generally made with the jumbo prawns but the smaller variety can also be used in case the jumbo isn't available

Ingredients Serving: 3

Jumbo Prawns 6-7
Cumin seeds 1/2 teaspoon
Cardamom 3
Clove 5
Cinnamon stick 1 inch
Bay Leaves 2
Onion 1 large, paste
Ginger 1 inch, paste
Garlic 5-6 clove, paste
Tomato 1 medium, paste
Green Chilly 1-2, paste
Curd 1 tablespoon
Freshly made Coconut milk 1/2 cup
Turmeric powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Coriander powder 1 tablespoon
Red Chilly powder as per taste
salt as per taste
Sugar as per taste
Mustard oil 1 tablespoon for frying
Mustard oil 1 tablespoon for gravy
Ghee 1 tablespoon
Bengali garam masala powder 1/2 teaspoon

Instructions

Clean the prawns, marinate with turmeric and salt for 1/2 to 1 hour.
Heat oil in kadai and lightly fry prawns till they turn golden.
To the kadai, add mustard oil and ghee, to this add cardamom, clove, cinnamon stick, cumin seeds and bay leaves.
As soon as the fragrance of the masalas rises, add onion paste.
Once the onion starts browning, add ginger paste, garlic paste followed by tomato and chilly paste.
Add sugar, salt, turmeric, cumin powder, coriander powder and curd. Keep stirring till the oil separates from the masala.
Then add coconut milk and simmer it covered for about 10 minutes.
In between check if the mixture dries up, add a little water or coconut milk.
Mix the prawns and simmer for five more minutes.
Turn of the stove, sprinkle some garam masala powder and keep it covered for 10 to 15 minutes in the kadhai.
Serve with hot steamed rice for a delicious meal.

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