A famous Bengali authentic dish, loved by every Bengali. I will be happy to share the recipe for this dish (chingri malai curry).
* 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
Remove the necessary prawn shells and wash them thoroughly.
Keep all the prawn in a tray, take the skewer and insert a skewer into each prawn, starting at the tail through to the top.
Now add 1tsp of turmeric, 1tsp chili powder, 1tbsp of green chili paste, ½tbsp mustard paste, ¾tbsp of nut paste, 1full tbsp of mixed spice paste, salt to taste.
And mix all of them well with the spices and herbs.
Now add the 2tbsp of whole wheat flour and coat them thoroughly. Let it sit for about 10 min.
Take the kadai and heat the mustard oil/any cooking oil. Make sure the oil is adequately heated.
Now drop the prawns according to the size of their kadai and fry them well.
Repeat the same step and fry all your prawns well.
In a kadai heat mustard oil, now add the chopped onions and the sliced green chilis. Fry them well.
Now add 2tsp green chili paste, 3tbsp nut paste, 2tbsp mixed spices, 3tbsp cumin paste, and saute them well.
Time to add the spices- 1 ½ tsp of turmeric powder, 1tsp coriander powder, and salt to taste and saute them well. Let the aroma infuse, and your kitchen is going to smell divine.
Add 1-2 cup water so that everything mixes well. After 5 mins, add the fried prawns and give it the right mix. Cover the kadai and let it sit for 10 mins.
Serve it with hot rice or polau and enjoy your delicious and mouth-watering prawn-malai curry.