Chingri maach er malai curry!!

This is an all time favorite bengali dish which has large tiger prawns cooked in creamy coconut milk gravy. What I love about this recipe is, its simple ingredients and how simple the procedure is. Without much efforts you can cook this classic Chingri maach er Malai curry. This subtle, rich curry is something you can definitely not miss.

The name however has malai but recipe does not has any malai accept the coconut milk. It might look complicated but is simpler than most of the curries. The origin of this dish is said to be from Malaysia and that is where it got its name too "malay" curry or "malai" curry.

So lets get started.!!

Ingredients

Tiger Prawns : 1/2 kg (4 pieces )

Onion paste : 2 large

Green chilly : 2

Curd : 4 tablespoon

Coconut Milk : 200 ml

Ginger : 2 teaspoon (crushed)

Bey leaf : 2

Dry red chilly : 2

Green cardamom : 4 

Cloves : 4 

Cinnamon : 1 stick

Turmeric : 1 tsp

Red Chilly powder : 1 tsp

Cumin Powder : 1 tsp

Garam masala ; 1/2 tsp

Sugar : 2 tsp

Oil : 3 tablespoon

Ghee ; 1 tablespoon

Procedure:

Clean and devein the prawns cut along the back, locate the intestine and discard. We have left the head on because that adds more flavor. Marinate with salt turmeric and let it stay for 30 minutes.

Heat one 2 tablespoon oil in the kadhai and fry the prawns in batches. do not overfry else they will turn chewy. 50 seconds on each side .

In the same kadhai add the remaining oil and the ghee, use the same kadhai because this has all the flavors. Once the oil and ghee is hot add the tempering red chilly, green cardamom, cloves, cinnamon, bay leaf.

After the spices crackle and release aroma, add the onion paste and sugar. Sugar will help caramelize the onions and give nice colour . 

Once the onions have beautifully browned add the red chilly powder and half the turmeric and again fry till oil releases. Then add the crushed ginger and again cook till oil separates.

Now beat the curd and also make paste of cumin powder, garam masala, remaining turmeric and salt.

Add the spice mixture and fry till oil separates then add the beaten curd and again fry till oil separates.

Fry the masala very well till everything combines and oil separates. Add the two slit green chilly .

Now add the coconut milk and add around half cup water and let it boil for 4-5 minutes then slowly add the prawns and let it bubble covered for another 4 minutes.

And we are done... Serve hot with steam rice !!