Chingri maacher malai curry (Prawn in coconut gravy)
Chingri macher malai curry is a world famous Bengali cusine. In fact in many places it is considered as a symbol of Bengal. The combination of prawn and coconut is really awesome and apart from having a sinful taste it is nutritious also.
Chingri maach (prawn) 200 grams (7 ounce)
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Cumin powder ½ tablespoon
Red chilli powder ½ tablespoon
Onion 1 small size( paste)
Coconut ½ coconut
Mustard / refined oil 4 tablespoon
Salt 1 tablespoon
First grate coconut and with a muslin cloth extract the coconut milk.
In a pan or Karahi put two tablespoon of oil and fry the prawns for 2 mintues. Take it out and keep aside.
Put rest of the oil. Add onion and ginger – garlic paste. Saute for 2-3 mintues.
Add cumin and red chilli powder and fry till the masala starts leaving the oil.
Add coconut milk, salt and prawns and cook for 10 minutes. Chingri malai curry is ready. serve with rice.