Prawn Malai Curry

Prawn malai curry or chingri macher malai curry is one sweetheart to bengali tastebud.Ilish and Chingri these two are the most loved items among bengalis.Especially prawn malaikari -- the creamy buttery prawn in rich coconut gravy that just melts in the mouth...nothing can be compared with that..here I'll share the recipe of prawn malaikari.

Ingredients

Prawn - 500 gms(preferably bagda or galda..I did not get any of these two varieties..:( ..so i just take one which looked lil bigger to me)

small elaichi 3-4

labang - 3-4

dalchini - 1 inch

bay leaf -1

coconut grated - half

coconut milk - 200 ml

green chilly -3-4

Kazew and Charmagaj (watermelon seed) paste (half cup)

garam masala powder 1tsp

Mustard paste 1 tbsp

turmeric powder 1tsp

Method

1. Clean the prawns.remove the black duct from prawn.Add salt and turmeric.
2. Fry the prawn in mustard oil till they become opaque and keep it aside.
3. Heat mustard oil in a kadai and add whole garam masala and bay leaf.
4. Add slit green chillies and fry for 1 min.
5. Add coconut milk and cook for 5 mins.
6. Add grated coconut and cook for some more time. I add grated coconut and coconut milk both to get  a good consistency.
7. Add the kazew and charmagaj paste(it will give an amazing consistency and taste) and cook it till the oil oozes out.
8. Add turmeric powder and cook for 2 mins
9. Add some water to make the gravy little thin(it should not be very thin)
10. Add salt and sugar according to taste.
11. Add mustard paste and cook for 1-2 min
12. Finally add some garam masala and ghee

Your yummy chingri malai curry is ready to server hot!!

it goes very well with hot steamed rice.

Chingri Macher Malai Curry