CHINGRI MALAI CURRY – BENGALI KING PRAWN COCONUT CURRY

Serves 4

Prawn preparation:

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
3 cloves
4 peppercorns
1 bay leaf
1 tsp cumin seeds
1 small onion, finely diced
2″ginger, grated
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
water



Instructions:

  1. Place prawns in a bowl. Sprinkle with the salt, turmeric, and paprika and mix well.
  2. Heat 3 tbsp vegetable oil in a non-stick pan. Once hot, add the prawns and cook on medium heat for 2 minutes.
  3. Turn the prawns over and cook for a further 2 minutes. The prawns should be firm and white.
  4. 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.
  5. When these whole spices begin to splutter, add the onions and 1/4 tsp salt. Cook for 2-3 minutes until translucent.
  6. Now add the ginger and garlic and cook for a further 3-4 minutes until golden brown.
  7. Add salt, paprika, turmeric, garam masala sugar and 2 tbsp water into a bowl and mix together to make a paste.
  8. Add this paste to the pan along with the green chillis and mix well.
  9. 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.
  10. 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