Creamy Bengali Prawn Curry (Print Version)
# Ingredients:
→ For the marinade
01 -
500g medium prawns, peeled and deveined with tails intact
02 -
1/4 teaspoon turmeric powder
03 -
Salt to taste
→ For the curry
04 -
1 cup coconut milk
05 -
1 large onion, ground to paste
06 -
8-10 garlic cloves, minced
07 -
1-inch ginger, grated
08 -
1 bay leaf
09 -
4-6 cloves
10 -
4-6 green cardamoms
11 -
1-inch cinnamon stick
12 -
1/4 cup yogurt, beaten smooth
13 -
1/2 teaspoon turmeric powder
14 -
4 tablespoons mustard oil
15 -
2 tablespoons sugar
16 -
3/4 teaspoon garam masala
17 -
Salt to taste
# Instructions:
01 -
Coat the peeled and deveined prawns with turmeric and salt. Set aside.
02 -
Create a smooth paste from the onion. Prepare the minced garlic and grated ginger.
03 -
Heat 1 tablespoon oil in a wok and briefly sauté the prawns for one minute. Remove and set aside.
04 -
In the same wok, heat remaining oil. Add bay leaf, cloves, cardamoms, and cinnamon. Let them release their aroma.
05 -
Add minced garlic and sauté for a minute. Add onion paste and cook until golden brown (8-10 minutes). Stir in ginger and cook for 2 more minutes.
06 -
Mix in beaten yogurt, turmeric, sugar, and salt. Cook until oil separates. Add warm water if needed for desired consistency.
07 -
Add the sautéed prawns, cover, and simmer for 5 minutes. Adjust gravy thickness if needed. Finish with a sprinkle of garam masala and let rest for 5-10 minutes.
# Notes:
01 -
Chingri Malaikari is a classic Bengali prawn curry made with coconut milk
02 -
Best served with steamed basmati rice