vegetable oil in a non-stick pan. Once hot, add the prawns and cook on medium heat for 2 minutes Turn the prawns over and cook for a further 2 minutes The prawns should be firm and white. Remove from the pan. Heat the mustard oil and ghee in the previously used pan. Once hot, add the cinnamon stick, cloves, peppercorns, bay leaf and cumin. When these whole spices begin to splatter, add the onions and 1/4 tsp salt. Cook for 2-3 minutes until translucent. Now add the ginger and garlic and cook for a further 3-4 minutes until golden brown. Add salt, paprika, turmeric, garam masala sugar and 2 tbsp water into a bowl and mix together to make a paste. Add this paste to the pan and mix well. Now add the coconut milk and 1 cup of water. Bring to boil and allow the gravy to thicken. Cook for 3-4 minutes or until it is thick enough to cover the back of a spoon. Check for salt and adjust accordingly. Now add the prawns. Cook for a further 3-4 minutes and turn off the heat.
Chingri Macher Malaikari. Chingri Macher Malai Curry a combination of Tiger prawn and coconut milk cooked in mild spicy rich coconut milk gravy perfect for dinner parties and usually part of the menu of formal Bengali lunch is considered as a signature dish from Bengal usually cooked on a festive occasion among the ultimate Indian curries with an unforgettable taste
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