CHINGRI MALAI CURRY – BENGALI KING PRAWN COCONUT CURRY
12 King Prawns (de-veined and de-shelled)
1 tsp salt
1 tsp turmeric powder
1 tsp paprika powder
For the gravy/masala:
3 tbsp vegetable oil
2 tbsp mustard oil (optional, can use vegetable oil)
2 tbsp ghee (optional)
1″ cinnamon stick
1 bay leaf
1 tsp cumin seeds
1 small onion, finely diced
2 cloves garlic, grated
2 bird eye green chillis, vertically sliced in halves
1 tsp salt
1/2 tsp paprika
1 tsp garam masala
1/4 tsp sugar
300ml coconut milk
- Place prawns in a bowl. Sprinkle with the salt, turmeric, and paprika and mix well.
- Heat 3 tbsp vegetable oil in a non-stick pan. Once hot, add the prawns and cook on medium heat for 2 minutes.
- Turn the prawns over and cook for a further 2 minutes. The prawns should be firm and white.
- Remove from the pan.Heat the mustard oil and ghee in the previously used pan. Once hot, add the cinnamon stick, cloves, peppercorns, bay leaf, and cumin.
- When these whole spices begin to splutter, add the onions and 1/4 tsp salt. Cook for 2-3 minutes until translucent.
- Now add the ginger and garlic and cook for a further 3-4 minutes until golden brown.
- Add salt, paprika, turmeric, garam masala sugar and 2 tbsp water into a bowl and mix together to make a paste.
- Add this paste to the pan along with the green chillis and mix well.
- Now add the coconut milk and 1 cup of water. Bring to boil and then immediately reduce the heat and simmer for 3-4 minutes or until it is thick enough to cover the back of a spoon.
- Check for salt and adjust accordingly.Now add the prawns. Allow simmering for a further 3-4 minutes add some ghee at the top and turn off the heat. Enjoy with hot rice, jeera rice