Prawn curry in coconut milk (chingri malaikari)
Curries With Bumbi · ♥ 627 likes · 83.1K views · 4 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g onions
- 2 inch ginger
- 2 whole bay leaves
- 3 whole green cardamoms
- 3 whole cloves
- 1 lb prawns
- 1 tsp Bengali garam masala powder
- 1 whole green chilli
- 1 cloves garlic clove
Blend onions, a green chilli, a garlic clove and ginger with a quarter cup of water to a smooth paste.
- ¼ cup water
- 3 tbsp oil
Heat three tablespoons of oil and a tablespoon of ghee in a pot on medium-high heat.
- 1 tbsp homemade ghee
Lower the heat; add bay leaves, green cardamoms cracked open a little, cloves and a small cinnamon stick and stir two to three seconds.
Whole spices in oil and ghee
- 1 whole cinnamon stick
Add the onion paste, raise the heat from low to medium and stir from time to time until thick and well fried, 10 to 15 minutes; underfried paste leaves the curry smelling of raw onion.
Add about a tablespoon of coconut milk, a teaspoon of red chilli powder and a pinch of turmeric (no more than a pinch); mix.
Spicing and cooking the prawns
- 1 tbsp coconut milk
- 1 tsp red chilli powder
- turmeric powder
- 1 tbsp coconut milk
Add the prawns (head-on preferred, tails left on) with another tablespoon of coconut milk; stir one minute on medium-high heat, then leave one more minute and no longer or they turn rubbery.
- 1 cup coconut milk
- ⅓ cup water
- 1 tsp salt
- 1 tsp sugar
Add a cup of coconut milk, a third of a cup of water, a teaspoon of salt and a teaspoon of sugar (optional).
Coconut milk, garam masala and simmering
- 2 whole whole green chilies
Cover and cook on low heat 8 minutes for head-on prawns or 6 minutes without the head.