Chingri Macher Malai Curry (Prawns in Cocunut Cream)

Shubho Naboborsho.

Its Bengali New Year. At dawn people are on the streets singing Rabindra Sangeet in a procession around the city.

Women dressed in their red border saris and men in dhoti-panjabis. Its a great feeling of brotherhood. A visit to the Kali temple to pay your respects to Maa Kali is followed by most Bengalis, even visit their relatives and friends with a typical mud handi of sweets. 

The Bengali is a foodie and food plays an important part in the day's rituals. Kasha Mangsho, a meat preparation, Cholar Dal,  a channa  dal,  maach (fish) cooked in many varieties Vegetables, Chutney and a variety of sweets. In fact the Bengali meal starts with the bitter Neem Begun a dish of neem pata and brinjal and ends with a sweet sweet Tomato Khajur chutney, mishti doi (sweet curds) and Payesh topped with Roshagullas.

Today I am sharing this recipe Chingri Macher Malai Curry. A preparation of prawns in tender coconut cream.

Ingredients:

• 400 gms cleaned prawns.
• 1 large onion made into a paste.
• 2 tbs ginger garlic paste
• 2 tbs tender coconut cream paste
• 1/2 cup coconut milk
• 1 tbsp cashewnut paste boil the cashew nuts and make a paste
• A pinch of haldi salt to taste 
• 2 green chillies slit
• 3tbs mustard oil.

Method: 

• Heat mustard oil to smoking point then lower the flame.
• Add onion and ginger, garlic paste
• Fry for 10 to 12 mins
• Add prawns and haldi cook for 3 to 5 mins
• Add rest of the ingredients coconut cream paste, coconut milk,cashew nut paste and the green chillies cook for 3 mins
• Add salt to taste and put off the flame.

 Its a great creamy prawn curry, a fine dine  item to be enjoyed with Gobind Bhog Chaal ( Rice).

Payesh from me for the New Year 

*Recipe at a later date.

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