Chingri Maachher Malai Curry (Prawns in a Rich Coconut Gravy)
Prawn, deveined: 500 gm (medium sized)
Mustard/vegetable oil: 2 tbsp (or more if required)
Ginger paste: 2 tsp
Onion, finely chopped: 1.5
Green cardamoms: 4
Cinnamon: 1 stick
Bay leaf: 1
Turmeric powder: 1tsp
Red chili powder: 1.5 tsp
Kashmiri red chilli powder: 1 tsp
Green chillies: 3-4
Coconut paste: 4 tbsp
Mustard seed paste: 1.5 tsp
Fresh coconut, grated: 2 tbsp
Coconut milk: 150 ml
Salt, to taste
Sugar: 2 tsp
Ghee: 1.5 tbsp
Garam Masala: 3/4 tsp
1. Wash the prawns well and rub them with 1/2 tsp of turmeric, salt and 1/2 tsp of red chilli powder and set aside for 30 minutes.
2. Heat oil in a non-stick pan and lightly fry the prawns on both sides in batches. This should not take more than 3-4 minutes per batch.
3. In the same oil (add more if necessary) add bay leaf and let it splutter for 30 seconds. Add cardamoms, cinnamon and cloves. Sauté till they release aroma .
4. Next add the onions and sugar and sauté for 3-4 minutes till golden. add the green chillies and ginger and continue to cook for another 2 minutes.
5. In 2 tbsp water, mix the powdered spices and add to the pan along with some salt. Go easy on the salt because there's already some in the prawns. Stir on high heat till the raw smell goes and oil is released.
6. Now one by one add the coconut paste, grated coconut and mustard paste. Mix them well with the spices for a minute. Pour the coconut milk and bring to a boil. Now lower the heat and simmer covered for 3-4 minutes. Uncover, add some water (quantity depends on how thick you want your gravy to be), again bring to a boil and then cover and cook on medium heat for 2 minutes.
7. Finally, add the prawns and simmer for about 5-7 minutes. Be careful not to overcook. When it is done sprinkle garam masala and the remaining 1 tbsp ghee and serve hot with plain rice.
Eat Like a Bong: Day 28