Cuisine : Chingri Malai Curry - How to make this popular & tasty Bengali dish
Chingri Malai Curry is a classic Bengali dish made with prawns cooked in a creamy coconut milk sauce. Here's a detailed recipe to prepare this delicious dish:
Ingredients:
- 500g fresh prawns (cleaned and deveined)
- 1 cup coconut milk
- 1 onion (finely chopped)
- 2 tomatoes (finely chopped)
- 2-3 green chilies (slit lengthwise)
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 2-3 tablespoons mustard oil (or any cooking oil)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Heat mustard oil in a deep pan or kadhai over medium heat.
2. Once the oil is hot, add the finely chopped onions and sauté until they turn golden brown.
3. Add the ginger-garlic paste and slit green chilies to the pan. Sauté for another couple of minutes until the raw aroma disappears.
4. Add the chopped tomatoes to the pan and cook until they turn mushy and the oil starts to separate from the masala.
5. Now, add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt to the pan. Mix well and cook the masala spices for a minute or two.
6. Pour in the coconut milk and stir everything together. Let the curry simmer for a few minutes until it thickens slightly.
7. Add the cleaned prawns to the curry and gently mix them with the masala. Allow the prawns to cook in the curry for about 5-7 minutes or until they turn pink and are cooked through. Be careful not to overcook the prawns, as they can become rubbery.
8. Once the prawns are cooked, sprinkle garam masala powder over the curry and give it a final stir.
9. Turn off the heat and garnish the Chingri Malai Curry with freshly chopped coriander leaves.
10. Serve the curry hot with steamed rice or roti.
Enjoy the rich and creamy flavors of this Bengali delicacy! Adjust the spice levels according to your preference.
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