Wednesday, May 14, 2014

Chingri Malaikari Recipe: Prawn in Coconut Milk

Chingri Malaikari is a combination of tiger prawn cooked in mild spicy rich coconut milk gravy. The recipe is usually part of the formal Bengali lunch menu. It is also perfect for dinner parties.

The coconut milk is the name commonly given to the sweet liquid which is obtained by pressing the inner flesh of coconut ground and mixed with water or milk. Coconut milk is made by adding hot water or milk to a whitish pulp and fresh and dried minced, also called coconut flour or copra. It is said coconut cream if it contains a lower percentage of water.

The preparation of coconut milk can be done in a traditional way simply boil water in a metal container and add coconut powder and the dried flakes, let stand off the heat, stirring occasionally, and then separate the pulp from the liquid. The efficiency of this method is still very low, whereas more than half of the proteins and fats remain in the pulp.

Chingri Macher Malai Curry is considered as a signature dish from West Bengal. It is usually cooked on festive occasions It is among the ultimate Indian curries with an unforgettable taste.



Ingredients:

6 large fresh prawns
1 onion
1 cup coconut milk
1 cup curd
3 green chilies
1 tsp chili powder
1 tsp cumin powder
1 small tomato
1 tsp turmeric
5 cloves
3 green cardamon
1 piece cinnamon
2 bay leaves
2 cloves garlic
1 tsp ginger
1 tbsp clarified butter
1 tsp sugar
1 tsp pepper
4 tbsp oil
Salt to taste

Recipe Method:

Clean the prawns properly and marinate it with salt, pepper, curd, garlic, ginger paste and turmeric powder. Let it marinate for at least an hour.

Heat the ghee in a wok and add the cloves, cinnamon, and cardamom and sauté for just a minute. Add the prawns and sauté for just a few minutes. Keep the prawns aside.

In the same pan, add clarified butter and chopped green chilies and saute them. Add the onions, salt, sugar, and pepper and cook on low heat till the onions are golden brown.

Add the tomatoes, cumin powder and keep cooking for another 5 minutes, until oil separates. Add the coconut milk, chili powder, salt and turmeric powder. Cook till the gravy thickens. Add the sauteed shrimp and simmer on low heat for 10 minutes till the gravy becomes creamy. Remove from heat.

Serve it hot with plain rice or pulao.
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1 comments:

....Petty Witter said...

Slurpy, what a wonderful description.