Saturday, 3 May 2008

Chingrir Malai

Today we had an unexpected guest over for lunch.....yes, new blood for my culinary experiments!! Well all's well that ends well, there was no mal-effect and a big thumbs-up from everyone at the table..... 

Chingrir Malai
Bengali Prawn Curry

1/2 kg prawns, shelled and deveined
2 tbsp oil
2 green cardamoms
4 cloves
2 sticks cinnamon
2 bay leaves
2 whole dried chillies
2 onions, processed
1 small knob ginger, finely grated
1 1/2 tsp red chillie powder
2 tsp ground cumin
1 tsp turmeric
100ml coconut milk
2 tsp chopped fresh coriander

Heat oil in a wok and toss in cardamoms, cloves, cinnamon, bay leaves and dried chillies.

Once you start to catch a lovely toasted aroma, add the onions and ginger. Fry until it turns into a golden mush.

Stir in chillie powder, cumin, turmeric and season with salt and sugar. Add in water and let it thickens and reduces a little.

Pour in coconut milk and add the prawns. Simmer until prawns are thoroughly cooked.

Scatter over the chopped coriander. This curry works really well with steaming hot basmathi rice.

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