The cuisine of Bengal is as rich and distinct as the state itself. The place is also famous for its subtle flavours and uniqueness. An extremely popular dish, prawn malai curry is a celebratory recipe and is usually referred to as 'Chingri Macher Malaikari' by most Bengalis.
Ingredients
400 gm big prawns
3 tbsp mustard oil
1/2 tsp cumin (jeera)
2 tbsp ginger paste
2 tsp jeera powder
1 tsp chilly powder
1 tsp turmeric powder
2 tsp sugar
1 tsp garam masala powder
1 1/2 cups coconut milk
2 tsp ghee
Salt to taste
2-3 green chillies
Preparation
Clean the prawns and wash them in turmeric water
Heat mustard oil in a pan and add jeera and sugar
Also add ginger paste, powdered jeera, chilly powder and turmeric powder
Sauté well
Add the prawns and also two to three green chillies slit lengthwise
Sauté well for a few minutes and add the coconut milk
Allow it to simmer for a while
Add salt
Just before taking the dish off the flame, smear garam masala on top and add the ghee
Cheers to Chingri Macher Malaikari!
