Malai Chingri Curry (Prawns coconut milk curry)
Kasturi's Malai Chingri Curry recipe is inspired by the popular Bengali cuisine. She says that she made an effort to remind her friends from West Bengal, India of their food from home and hoped they enjoyed every bit of it.
Recipe follows.
- Prawns used in the recipe are already cleaned, deveined and with heads removed. Wash them thoroughly.
- Marinate the prawns with 2 tsp of red chili paste, 1/2 tsp of turmeric and salt for 20 minutes. Heat mustard oil and when its really hot sear the prawns on each side for a minute and remove them.
- Now in the same mustard oil, saute 4 green cardamoms, 1 bay leaf and 4 vertically slit green chilies. The green chilies used here are not very hot to taste, if you use hot chilies then you can reduce the quantity to 2 chilies.
- Now saute 2 finely julienned onions and 1 tsp ginger and garlic paste, fry them until they caramelize. Once they are brown season with salt, 1/2 tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander powder, mix everything well and saute them. At this point you can add 1/4 cup of water/ prawn stock, so the dry spices don't burn. let is cook on simmer for 2 minutes.
- Pour in 1 can of coconut milk and give it a good stir. Fill the can with water/ prawn stock and pour it into the gravy. Add 1 tsp of garam masala (Easily available at Indian stores), salt as per your taste, 1/2 tsp of sugar. Cover it and let it cook for 5 minutes and then add in the prawns.
- Sprinkle some dessicated coconut in the curry and 1 tsp of clarified butter, stir, cover and cook for 2 minutes and turn of the gas. Please ensure the prawns are cooked in total for max of 5 minutes, as we don't want to over cook them.
- Plate the prawns and the curry and garnish with vertically slit green chilies.
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