Chingri Malai Curry – Bengali Prawn Curry
Description
I’m starting the Bengali week with this beautiful Prawn curry which is already in my feed in my older posts, but I decided that it deserves a place here anytime, because this is how GOOD it is!
This dish is originally called Chingri Malai Curry (chingri= prawn in Bengali, malai= cream) and it is full of flavours because of the coconut milk and the spices used. It goes amazing with some simple steamed rice or why not, a flatbread.
Ingredients
Instructions
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Start by cooking the shrimps in a hot pan in which you can add coconut oil for extra flavor. Cook the shrimps for 2-3 minutes, then remove them from the pan.
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In the same pan, start making the curry base. Add the pureed onion to the pan and cook until the water evaporates (that will take 5 minutes).
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Add the ginger garlic paste and cook until the raw smell disappears.
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Add the spices and give everything a mix, then add the yogurt and mix again.
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Add the coconut milk and some salt and boil the gravy for 5 minutes.
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After 5 minutes, add the shrimps to the gravy and cook for further 5 minutes.
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Serve it with steamed Basmati rice. Enjoy!
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