Chingri Macher Malai Curry (Bengali Style Prawn Curry with Spicy Coconut Gravy)...:)

This one is a traditional bengali preparation of Chingri/prawns with coconut milk. Chingri Macher Malai Curry or Bengali Style Prawn Curry with Spicy Coconut Gravy is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach ( Bengali term used for prawns or shrimps) is generally a part of the Bengali menu, especially on occasions such as the Annoprashon (Baby first rice ceremony),Biye bari( Marriage time) Noboborsho / Poila Boisakh (Bengali New Year).  Begali's have a lots of  traditional dishes with this Chingri/Prawn's.

  Velvety texture of the gravy is the main classifies of a good Chingri macher malaikari.It should be spicy  but smooth, thick but velvety.
Actually my husband is a great food lover's & he love too much this type of authentic dish's.This malai curry also he prepared one of our Sunday spacial lunch menu.Really the taste was just awesome. So I share his spacial Chingri Macher Malai Curry recipe with all of you.Hope you also enjoy with this recipe...:)

Ingredients:-

• Prawns: 10-12 (big sized shelled and deveined)
• Tomato:1 medium size
• Onion: 1 big paste
• Ginger & garlic: 2 tbsp paste
• Cumin powders:1/2 tsp
• Coconut milk: 1/2 Freshly scraped coconut milk (If you need you use pack cocout milk also) 
• Oil ( mustard oil is good or a mix of mustard and sunflower oil): 4-5 tbsp
• Whole cardamom: 2
• Whole cloves: 3
• Cinnamon: 1” piece
• ndian bay leaf: 1 big
• Garam masala powder: 1/4 tsp
• Green chilies: 3-4
• Red chilies:2
• Red chili powder: ½ tsp or according to your taste
• Turmeric powder:1/2 tsp
• Salt & sugar:  as per your's taste
• Ghee:1/2 tsp
  

Method:-

1. At first clean the prawns and marinate with 1/4 tsp of turmeric powder ,1/2 tsp Ginger & garlic paste &  1/2 tsp of salt.
   
2. Prepare a paste of Onion & tomato in a mixer.
3. Heat the oil in a kadai /frying pan and fry the prawns till it turns golden brown. Keep them aside .
   
4. Now add Cinnamon, Cardamom, Cloves ,red chilies and bay leaves to the oil.
5. After 3-4 mins add the paste of onion, tomato,garlic and ginger and fry it on medium flame for 5-6 minutes. Add remaining turmeric powder,cumin powder, chili powder, salt & sugar. Sauté till the mixture starts separating from the oil.
   
6. Now add water and bring it to boil 5-7 mins & add the coconut milk now.
7. Cut the green chilies and add it to the gravy along with the friend prawns.
   
8. Let the curry boil for 10 min, simmered and covered. Before serving, add the ghee to the curry.
9. Chingri Machher Malai Curry is best served with plain steamed rice/ pulao.
   

Now enjoy your's Chingri Macher Malai Curry (Bengali Style Prawn Curry with Spicy Coconut Gravy)...!!!