Name: Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk) recipe by Ritu Sharma at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 500gms Tiger Prawns (Bagda Chingri); 1 large Coconut; 2 cups Hot water; 4 Green chillies (slit); 4-5 Green cardamoms; 2 Bay leaves; 2tbsp Ghee; 1.5 tsp Ground mace; 1tsp Turmeic powder; 1-inch Stick cinnamon; 5 Cloves; Salt to taste

ABOUT Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk) RECIPE

The popular and a favourite among the Bengalis which is cooked on special occasions like Bengali New year or Durga Pujo or even Marriages.

Ingredients Serving: 6

500gms Tiger Prawns (Bagda Chingri)
1 large Coconut
2 cups Hot water
4 Green chillies (slit)
4-5 Green cardamoms
2 Bay leaves
2tbsp Ghee
1.5 tsp Ground mace
1tsp Turmeic powder
1-inch Stick cinnamon
5 Cloves
Salt to taste

Instructions

Grate the coconut and extract the cream by squeezing the flesh through a piece of muslin cloth. Add hot water to the residue coconut and squeeze out the milk. Keep the milk and the cream separately
Coat the Tiger Prawns with Turmeric powder and salt and then saute for 4 mins in hot ghee in a pan. Remove from the pan and keep aside.
In the same ghee, fry the green cardamoms, cloves, cinnamon and bay leaves. When the spices are fragrant, add the coconut milk and let it simmer for 5-7 mins.
Add the prawns and the chillies and salt to taste, let it simmer for 10mins.
Add the ground mace and simmer very gently for another 2 mins before adding the cream from the coconut.
Serve hot, garnished with grated coconut and few slit green chillies.