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Method Wash, clean and devein prawns. Apply 1/2 teaspoon salt and set aside. Heat 1 tablespoon of ghee / oil in a flat bottomed pan. Add sliced onion and stir - fry till it is golden in color. Set the onions aside, Heat the remaining ghee , add bay leaf and the onion paste and cook well. Add the powdered spices, ginger - garlic paste, turmeric powder and chilli powder along with the fried onions and cook over a low heat. Add the salted prawns. Stir and cook for 2 -3 minutes. Then add the sugar, adjust salt to taste and thin coconut milk. Allow the prawns to cook on low heat for 5 - 6 minutes or till done / gravy thickens. Switch off the heat. Pour thick coconut milk ( Do not heat again ). Mix well. Serve with rice. |
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Chingri Malai Curry ( Prawn malai curry - Bengali Cuisine )
Recipe from Katy Dalal’s seafood fiesta cookery book
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 4 - 5
You will need
450 g large prawns, wash, clean and deveined
1/2 teaspoon salt
Coconut milk - 225 ml ( thin )
Coconut milk - 150 ( thick )
1 large onion, sliced
2 medium onions, grind to a paste
2 teaspoon Kashmiri chilli powder
1/2 teaspoon turmeric powder
2 teaspoon ginger - garlic paste
1 bay leaf
1/2 teaspoon sugar ( or to taste )
Salt to taste
2 tablespoon pure ghee / oil