By Rajan Bhattacharya
October 8, 2024
Chingri Macher Malai curry is a Bengali festive classic perfect for Durga Puja. The rich, creamy prawn curry with mustard oil and coconut milk blends spice and sweetness that celebrates the festive spirit.
12-15 large prawns, shelled and deveined ½ tsp turmeric powder Pinch of salt 4 tbsp mustard oil or vegetable oil 4 green cardamom pods 3 cloves 2 bay leaves 1 small onion, roughly chopped 1” ginger, roughly chopped 2 garlic cloves, roughly chopped
2 green chillies 50g freshly grated coconut ¼ tsp Kashmiri chilli powder 100ml coconut milk 100ml water ½ tsp sugar Salt to taste Chopped coriander for garnish
Mix the prawns with turmeric and salt; set aside for the curry preparation.
Blend onion, ginger, garlic, green chillies, and grated coconut into a smooth paste.
Heat 2 tbsp oil in a pan and fry prawns for 1 minute on each side. Set aside.
In a saucepan, heat the remaining oil. Add cardamom, cloves, and bay leaves; fry for 30 seconds.
Add the onion paste to the pan; cook on medium heat for 5-7 minutes, stirring often. Mix in chilli powder, sugar, salt, coconut milk, and water; bring to a boil and simmer.
Add the prawns; simmer for 5 minutes. Garnish with fresh coriander and serve hot with rice.