Prawn or chingri malai curry is a popular Bengali curry. This classic dish becomes a star on many occasions and is an absolute favorite of all Bengalis. The curry gets its creaminess from coconut milk. It is a mildly spiced thick gravy which is served with steamed white rice.
500 gm prawns
2 large onion, paste
1 tbsp ginger-garlic paste
2 large tomatoes, chopped
2 cups coconut milk
2-3 green cardamoms
2 cinnamon sticks
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp sugar
Salt to taste
1/2 cup water
4 tbsp oil
1 tbsp ghee
Green chillis for garnishing
Marinate the prawns with salt and turmeric powder.
To make the coconut milk, add grated coconut to a mixer jar, add 1/2 cup hot water and grind.
Using a muslin cloth, extract the thick coconut milk.
In a non-stick pan heat oil, then add the prawns. Saute for few minutes, until its golden in color. Remove and keep it aside.
In the same pan add ghee. When it heats up add whole pieces of green cardamom, cinnamon, and clove. Allow them to splutter.
Add ginger-garlic paste and onion paste.
Then add chopped tomatoes, red chilli powder, coriander powder, turmeric powder, sugar, and salt. Cook for 4-5 minutes or until the raw smell disappears.
After that add the coconut milk and let the gravy simmer for a few minutes.
Pour water and add the prawns or chingri to the gravy. Cook till the prawns are done. Add garam masala powder and remove from heat.
Garnish with fresh green chillis and serve with steamed white rice.