Monday, 4 September 2017

Chingri / Prawns Maacher Malai Curry

This dish is an authentic Bengali delicacy and is made for occasions. It's a gravy dish. You can enjoy this dish with hot steaming rice. Big size prawns / Galda Chingri are cooked in coconut gravy. 

8 pieces Chingri Maach / Big size Prawns
( Cleaned,  deveined and marinated with Salt and 1/2 tsp Turmeric powder for 10 minutes )
1 1/2 cup Coconut Milk 
( Take 1 1/2 cup grated Coconut and add 1 cup water, grind it. Strain and squeeze the milk out from the coconut paste
1 small Onion paste
1 Tomato paste
1 tbsp Garlic - Ginger paste  ( 2 Garlic and a small piece of Ginger )
2 Green Chillies slit
1/4 tsp Garam Masala powder
1/4 tsp Turmeric powder 
1/2 tsp Chilli powder 
3/4 tsp Cumin powder 
1 tsp Sugar 
Salt to taste
2 Cloves 
2 Green Cardamom 
1 small piece of Cinnamon 
2 Bay leaves
2 tbsp Curd
1/4 cup Water
1/2 cup Mustard Oil 
1 1/2 tbsp Ghee

Take oil in a wok, heat it up to a smoking point. Reduce the flame. Add the prawns and sauté them for a minute. Remove them and keep it aside. In the same oil, add a tbsp of ghee. Add the bay leaves, cinnamon, cloves, cardamom. Let it crackle. Add the ginger - garlic paste, stir for a minute. Add the onion paste, continue to stir, add the sugar. Sauté the onion till it changes it's colour. Add the tomato paste, stir and add the cumin powder, turmeric powder, chilli powder and green chillies.  Continue to sauté. Add the curd. Stir it. Add salt and sauté it till the oil releases from the paste. Add water, stir it. Add the prawns, stir and cover the wok. Cook it for a minute. Add the coconut milk, cover the wok and let it simmer for 5 minutes. Add the remaining ghee and sprinkle the garam masala powder. Switch of the flame. Serve it hot with hot steaming rice. 

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