Chorbagan Chatterjee Barir Niramish Chingri Malaikari Recipe

Cooking Directions

• STEP 1.Clean and devein the prawns, then marinate them with turmeric, salt, and lemon juice.
• STEP 2.Heat oil in a pan and fry the prawns until they turn pink. Remove and keep aside.
• STEP 3.In the same pan, add ghee and temper with bay leaves, cinnamon, cardamom, and cloves.
• STEP 4.Add ginger-garlic paste and sauté until fragrant. Then add onion paste and cook until golden brown.
• STEP 5.Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates.
• STEP 6.Add coconut milk and simmer for a few minutes. Then add the fried prawns and cook for another 5 minutes.
• STEP 7.Garnish with chopped coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• Make sure to clean and devein the prawns properly before marinating.
• Adjust the spice levels according to your preference.
• For a richer flavor, you can add a tablespoon of cashew paste to the gravy.
• If you prefer a thicker gravy, you can add a tablespoon of coconut cream.

Storage and Serving

• This dish is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop or in the microwave before serving.