The Best Bengali food made effortlessly! Kalyan takes you through all you need to keep in mind to make this scrumptious Bengali Prawn Curry (Chingri Malai Curry) in any kitchen, anywhere!
250gms de-veined pawns
turmeric and salt to sprinkle on the de-veined prawns
cumin seeds (jeera)
cinnamon (dal chini)
dried red chillies
dried bay leaves
red chilli powder
garam masala powder
ginger & garlic paste
1/2 tsp kalo jeera/kalonji/onion seeds/nigella seeds (different names for the little, black seeds)
Shallow fry prawns smeared in turmeric & salt & set aside
Heat vegetable oil in a pan
Add cumin seeds (optional), whole garam masala, bay leaves, dry red chilli& green chilli
Stir, add onion paste, then ginger & garlic paste and tomato paste (optional)
Add the prawns, gently stir
Add coconut milk, sugar & salt, bring to a boil, simmer, thin with water, top with garam masala powder
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