Prawns in Coconut Milk /Chingri Malai Curry


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Prawns are definitely a delicacy and favorite of many esp Bengali’s. My husband begs to differ, he prefers to stay nose diving distance away from sea food and aromatic fishes (tch tch). So when it comes to authentic Bengali fish dishes I eagerly await for my in laws to arrive. Hilsa and prawns are my Mil’s favorite so last evening when I saw some good prawns at fish market had to grab them for her. This was my first solo attempt with prawns and I was definitely scared. Didn’t want to butcher the delicate taste of the amazing prawns but they turned out really good (ask MIL). Prepared them in two ways, the other one being cooked in poppy n mustard seed paste.

Preparation time- 10 min

Cooking time – 15 minutes

Ingredients

Prawns- 500gm

Mustard oil / vegetable oil- 2 tbsp

Green chili- 2

Onion chopped – 1 cup

Ginger onion n garlic paste – 2 tbsp

Coconut Milk- 1 can

Bay leaf- 1

Turmeric powder- 2 tsp

Salt as per taste

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Method-

Peel and wash prawns. Marinate with turmeric and salt and keep aside. Heat oil in wok and fry the prawns for 2 min on each side. Do not deep fry them. Drain them out on tea towel. In the oil add slitted green chili and bay leaf. Then add chopped onions, saute till golden brown and then add the ginger garlic paste. Saute till for 2 minutes, slowly add the coconut milk to it. Season with salt and allow it to come to a boil. Add the fried prawns and simmer for 2-3 minutes. You can add 1 more green chili at this stage if you like it spicy. This curry has very subtle taste and not a spicy one. Enjoy with steaming hot rice.

 

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

9 thoughts on “Prawns in Coconut Milk /Chingri Malai Curry

  1. Wow, I guess I eat it around 20 years back… But I do remember the taste so well even after so many years. Wish I can be able to eat it once again, will definitely try to prepare it once…

    Like

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