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Recipes,Lunch,Dinner,Non-Veg Lunch,Regional Lunch,Non-Veg Dinner


Sep 23, 2012

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Medium

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!

INGREDIENTS

    250gms de-veined pawns
    turmeric and salt to sprinkle on the de-veined prawns
    garam masala
    tomato paste
    onion paste
    green chillies
    cumin seeds (jeera)
    cardamom (elaichi)
    cinnamon (dal chini)
    dried red chillies
    dried bay leaves
    salt
    sugar
    red chilli powder
    turmeric powder
    garam masala powder
    ginger & garlic paste
    coconut milk
    1/2 tsp kalo jeera/kalonji/onion seeds/nigella seeds (different names for the little, black seeds)

DIRECTIONS

  • 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
  • Have with rice.
    Tips
  • Don’t overcook the prawns

About Kalyan KarmakarFollow On

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Kalyan is a food and travel blogger, who is excited about Indian food and tries his best to bring it alive through his stories. He is happiest when he eats at small, family-run places. He blogs at Finely Chopped.

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