Prawns, a thick, coconut gravy and mild spices--this delicious Chingri Malaikari recipe sings with all the traditional flavours of Bengal. What's more, this feast dish is ready in just 15 minutes! Ingredients:200g prawnsTurmeric powderSaltMustard oilGheeBay leafDried red chilliCardamomClovesCinnamonOnion pasteGinger pasteRed chilli ...
Prawns, a thick, coconut gravy and mild spices--this delicious Chingri Malaikari recipe sings with all the traditional flavours of Bengal. What's more, this feast dish is ready in just 15 minutes!
Dried red chilli
Red chilli powder
Grated coconut (for garnishing)
Coriander leaves (for garnishing)
Wash and clean the prawns, then marinate them with turmeric and salt.
Heat mustard oil in a pan and fry the prawns. Set aside once done.
In the remaining oil, add ghee, bay leaf, dried red chilli, cardamom, cloves, cinnamon, and onion paste.
Saute the mix, then add ginger paste. Mix well, then fry until the onions turn brown.
Now add red chilli powder, turmeric powder, cumin powder, garam masala and salt.
Mix well, and add coconut milk. Mix again and add green chillies and sugar.
Cook the gravy for a few minutes, then add the fried prawns. Cook for a further few minutes, then serve the Chingri Malaikari with grated coconut and coriander leaves on top.