Bengali Coconut Prawn Dish (Print Version)
# Ingredients:
→ For the marinade
01 -
500g mid-sized prawns, shells removed and cleaned with tails left on
02 -
1/4 teaspoon yellow turmeric
03 -
Salt as needed
→ For the curry
04 -
1 cup milk from coconut
05 -
1 big onion, blended into smooth paste
06 -
8-10 garlic pods, finely chopped
07 -
1-inch fresh ginger root, shredded
08 -
1 dried bay leaf
09 -
4-6 aromatic cloves
10 -
4-6 green cardamom pods
11 -
1-inch piece of cinnamon
12 -
1/4 cup plain yogurt, whisked till smooth
13 -
1/2 teaspoon yellow turmeric
14 -
4 tablespoons oil from mustard seeds
15 -
2 tablespoons raw sugar
16 -
3/4 teaspoon spice mix powder
17 -
Salt as needed
# Instructions:
01 -
Mix the cleaned prawns with yellow turmeric and salt. Put aside for now.
02 -
Turn the onion into a smooth mixture. Chop up the garlic and shred the ginger.
03 -
Warm up 1 tablespoon oil in your wok and cook prawns quickly for just 60 seconds. Take them out and set them aside.
04 -
Using the same wok, warm the leftover oil. Toss in bay leaf, cloves, cardamoms, and cinnamon stick. Wait for the smells to come out.
05 -
Throw in chopped garlic and stir for 60 seconds. Add your onion mix and cook till it's golden (about 8-10 minutes). Mix in ginger and keep cooking for another 2 minutes.
06 -
Stir in the smooth yogurt, yellow turmeric, sugar, and salt. Keep cooking till oil bubbles up on top. Add some hot water if you want a thinner sauce.
07 -
Put the browned prawns back in, cover the pot, and let everything simmer for 5 minutes. Make the sauce thicker or thinner if you want. Add spice mix at the end and let it sit for 5-10 minutes.
# Notes:
01 -
Chingri Malaikari stands out as a signature Bengali shrimp dish cooked with coconut cream
02 -
It goes perfectly with plain boiled basmati rice