Name: Chingri Malai Kari (Prawns done in Coconut Milk,the Bengali way) recipe by Amrita Panda at BetterButter
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 5
Ingredients: 10/12 pieces - Jumbo Prawns/Golda Chingri; 1 1/2 teaspoon - turmeric powder; Salt to taste; 3 tablespoon - mustard oil for frying the prawns; 2 tablespoon - mustard oil for the gravy; 2 tablespoon - ginger paste; 1 tablespoon - garlic paste; ½ tablespoon - sugar; Rough paste derived out of 2 medium sized red onion; 1 tablespoon - green chilli paste; 1 teaspoon- Kashmiri Chilli Powder; 1" cinnamon stick; 3/4- green cardamoms; 4 - cloves; 2 - Bay Leaves; 1 cup - store bought Coconut milk; ½ tablespoon - clarified butter; 1 teaspoon - garam masala.; Handful of coriander leaves, chopped; 4/5 - green chilies; Roasted and ground Garam Masala - 1" Cinnamon Stick 3/4 Green Cardamoms 1 teaspoon Shajeera ½ teaspoon of nutmeg and mace powder 4 Cloves 1 teaspoon of black pepper corns

ABOUT Chingri Malai Kari (Prawns done in Coconut Milk,the Bengali way) RECIPE

This is a very popular non vegetarian Bengali fishy fare. One gets to taste this at those special functions/occasions. It is generally served with steaming hot rice or the standard Bengali pulao.

Ingredients Serving: 5

10/12 pieces - Jumbo Prawns/Golda Chingri
1 1/2 teaspoon - turmeric powder
Salt to taste
3 tablespoon - mustard oil for frying the prawns
2 tablespoon - mustard oil for the gravy
2 tablespoon - ginger paste
1 tablespoon - garlic paste
½ tablespoon - sugar
Rough paste derived out of 2 medium sized red onion
1 tablespoon - green chilli paste
1 teaspoon- Kashmiri Chilli Powder
1" cinnamon stick
3/4- green cardamoms
4 - cloves
2 - Bay Leaves
1 cup - store bought Coconut milk
½ tablespoon - clarified butter
1 teaspoon - garam masala.
Handful of coriander leaves, chopped
4/5 - green chilies
Roasted and ground Garam Masala - 1" Cinnamon Stick 3/4 Green Cardamoms 1 teaspoon Shajeera ½ teaspoon of nutmeg and mace powder 4 Cloves 1 teaspoon of black pepper corns

Instructions

Clean the prawns. Remove the hard shell, de-vein them and remove the poop thread.
Carefully remove the eyes from the head. Keep the tail intact.
Smear the prawns with turmeric and salt. Rest them for 30 mins before lightly frying them in a wok. Do not deep fry
Heat the rest of the mustard oil in the same wok. Add the whole garam masala.
Make a paste of the dry spices with little water. Add sugar for caramelizing.
Add the wet paste, ginger paste, garlic paste, the onion paste and green chilli paste. Stir it well until the moisture disappears and the oil starts separating.
Add the coconut milk. Cook until done.
Finish it off with Clarified butter, garam masala, coriander and green chilies.

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