It has been three long weeks of break 😉 Though the cause was a sad one, but I had ultimately had a refreshing break from the monotonous working life 🙂
Fish is synonymous with Bengalis. We are born foodies 😛 We not only love food, we think, dream, talk food. Fish is an integral part of our diet.
Among a variety of fish, prawns is closest to my heart………..err i mean tummy 😉 😀 Among many traditional way of cooking this delicious ingredient, this is my all time favorite !
Presenting here today an all time favorite of Bengalis, Chingri macher malai curry – a classic coconut gravy with jumbo prawns.
Here’s what I did…………..
Makes for 2 -3 persons
7- 8 nos – jumbo prawns (heads and tail intact)
2 cups – freshly pressed coconut milk or 200 ml ready made pack
1 tsp – onion paste
1/2 tsp – ginger paste
1/2 tsp – garlic paste (optional)
2 nos – green chilies (halved lengthwise)
1/2 tsp – tumeric powder
1/2 tsp – red chili powder
1 nos – bay leaf
1″ stick – cinnamon
1 tbsp – oil
salt to taste
Clean the prawns keeping the head and the tails, intact. Wash them well.
Heat oil in a wok/ pan and saute the prawns. Drain them on a kitchen paper. In the remaining oil, temper with bay leaf and cinnamon stick. Add the onion paste and fry till translucent, do not brown. Add the ginger and garlic paste, tumeric and red chili powder. Fry for 20 seconds and pour in the coconut milk.
As the gravy comes to boil, add the prawns and green chilies and cook for 8 – 10 mins on moderate flame. The gravy will have thickened and prawns well cooked. Take it off fire.
Serve hot with plain boiled rice.
Happy cooking !! 🙂
Cheers !! 😀