A bengali recipe of Prawn with coconut milk and spices
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Take galda prawn or bagda prawn and marinate the chingri mach with ¼ tsp turmeric powder and ¼ tsp salt. Keep it for 5 min.
Heat the pan and add mustard oil in it. Fry the prawns. Keep aside. Add garam masala, 1 bay leaf, and 2 dry red chili. Fry for 10 sec.
Add chopped onion. Fry until golden brown Add ½ tsp ginger paste, and ½ tsp garlic paste. Fry for 1 min in medium flame.
Add chopped tomato and fry for 1 min in medium flame. Add 1 tsp cumin powder, ½ tsp turmeric powder, ¼ tsp kashmiri red mirch powder, ½ tsp salt, and ½ tsp sugar. Mixed it well.
Add some water and cook for 2 min in high flame. Add ½ tsp garam masala powder and cook another 30 sec
Add fried prawns. Cook for 1 min in high flame. Add 1.5 cups coconut milk. When boiling cover it for 5 min in medium flame.
After 5 min taste it. Add ¼ tsp garam masala powder and 1 tsp ghee. Mixed it well.
Turn off the gas oven. Cover it for 5 min again. Serve hot chingri malai curry with hot steamed rice or pulao