Chingri Macher Malai Curry

Chingri Macher Malai Curry

Shubho Shoptomi to all the Bengali foodies out here! In this Durga Puja, are you ready with your pet pujo list yet? Ours is ready.

We know how during this time of the year, nothing lives up to the expectation than 100% pure Bong food. As a Bengali myself, I know how every other food is looked down upon these four days unless it has fish, mustard oil and kacha lonka (green chilies). This is when Bengalis get sentimental, defensive and become food nazis. This is also when most of us overpay in the ubiquitous little stalls from famous food chains that pop up and vanish with the puja itself.

As food enthusiasts, we do take it upon ourselves to furnish you with authentic Bengali recipes that satisfy your cravings, as well as save you the bucks. Really! A plate of “chingri maach” for INR 600? Food is supposed to make you feel good, not robbed.

By the way, it happened once to me! I was broke and I wanted to eat a plate of cutlets in the stalls, which costed INR 150. It is then that I decided that I’ll simplify food for common men who like to eat.

 

Chingri Macher Malai Curry

Ingredients:

  • Medium-sized prawns (cleaned and de-veined): 1 kg
  • Salt: around 2 tsp
  • Turmeric powder: 1.5 tsp
  • Onions, chopped: 2 cups
  • Garlic cloves: 6
  • Ginger: one-inch piece
  • Coconut milk: 250 ml
  • Mustard oil: 2 tbsp
  • Bay leaf: 1
  • Cloves: 4
  • Cinnamon (one-inch stick): 1
  • Green cardamoms: 4
  • Chilli powder: 1/2 tsp
  • Green chillies (slit): 2
  • Warm water: 1/2 cup

 

 

Method:

  • Marinate the seafood with half of the turmeric powder and half the amount of salt, for 20 min. Make a fine paste of onions, garlic, ginger and half of the cloves.
  • Heat a kadhai and add the mustard oil. Lightly fry the prawns until these change colour and are just cooked through. Remove the prawns and keep aside.
  • In the same oil, add the bay leaf, cinnamon, cardamom  and the remaining cloves. After the aroma of the garam masala is released, add the ginger-garlic-onion-clove paste and stir. Cook this for about 4-5 min and add turmeric, chilli powder and salt. Let it cook till the masala leaves oil. Add the coconut milk.  Let it boil for about 2-3 minutes before you put the prawns in it.
  • Add the warm water and the prawns. Stir well.
  • Add two green chillies and boil for a few more minutes.

 

 

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