Chingri Malai Curry

Chingri Malai Curry is a popular Bengali prawn dish cooked with coconut milk and spices, served during special occasions. This dish was also well-known among the British during pre-Independence India.

Serves: 4 portions

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INGREDIENTS

· Mustard oil 200ml

· Prawns 1kg

· Ginger garlic paste 75gms

· Sugar 10gms

· Onion paste boiled 350gms

· Turmeric powder 20gms

· Red chilli powder 20gms

· Cumin powder 10gms

· Coriander powder 12gms

· Bayleaf whole 2gms

· Poppy seed paste 200gms

· Coconut milk 350ml

· Salt 50gms

· Green chilli slit 50gms

· Cinnamon powder 2gms

· Mace powder 2gms

· Tender coconut (7 pcs) 1kg

METHOD

1. Take mustard oil in a pan and add ginger garlic paste to it, and sauté along with whole bay leaf.

2. Add boiled onion paste and cook till it is light brown in colour.

3. Add red chilli powder, turmeric powder, poppy seed paste, cumin powder, and sugar. Stir the mixture.

4. Then add coconut milk and bring the mixture to a boil.

5. Now add the prawns and cook till they are done. Add the tender coconut water and reduce. Serve garnished with green chillies, cinnamon powder and mace powder.