A conversation about traditional Bengali cuisine can never be complete without Chingri-Malai Curry! ‘Chingri’ means prawn and ‘Malai’ means cream, but it’s the coconut milk in this recipe, that gives it the creaminess and smooth texture. So, if you love seafood and are in the mood to have something delicious, this is the recipe you need.
50 gms Maggi Coconut Milk Powder
300 gms Prawn (Shelled & Deveined)
1 Pinch Salt
0.5 Teaspoon Turmeric Powder
2.5 Cups Warm Water
4 Teaspoons Mustard Oil
1 Bay Leaf
2 Green Cardamom
1 Cinnamon (1 Inch Pieces)
1 Onion (Chopped)
3 Cloves Garlic (Crushed)
1 Tablespoon Ginger Paste
0.5 Teaspoon Red Chilli Powder
1 Tomato (Chopped)
1 Teaspoon Sugar
5 Green Chillies (Slit)
1 Teaspoon NESTLÉ Everyday Ghee
0.5 Teaspoon Garam Masala Powder
Prepare the ingredients as mentioned in the list. Wash the prawns and smear them with a little salt along with ¼ teaspoon of turmeric powder. Keep them aside. Dissolve the MAGGI Coconut Milk Powder in warm water.
Heat the mustard oil in a karahi and add the bay leaf along with the whole spices. When they start to splutter, add the chopped onion and crushed garlic. Fry the onions just till they turn light brown in colour.
Now add the ginger paste, the remaining (¼ teaspoon) turmeric powder and the red chilli powder. Fry for a minute.
Add the chopped tomatoes and fry well till cooked. Then, add the marinated prawns and sauté for 5 minutes.
Add the prepared MAGGI Coconut Milk Powder, salt, sugar and green chillies. Let it simmer for 8-10 minutes, until the prawns are cooked and the gravy thickens.
To finish, add ghee and garam masala powder and remove from fire.
Serve hot with steamed rice