Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Chingri Malai Curry or prawn malai curry is mildly flavoured large prawns cooked in coconut milk with various delectable spices. Inspired by Malaysian cuisine, malai chingri is a potential menu item for all special occasions. The subtle curry is served with “gorom bhat” or hot steamed rice.
(Serving for 4)
Tiger prawns ( shelled and deveined): 1 kg
Coconut milk: 2 cups
Ginger garlic paste: 3 tsp
Onion paste: 6 tsp
Chilli powder: 2 tsp
Cumin powder: 2 tsp
Turmeric powder: 1 tsp
Garam masala powder : 1 tsp
Cinnamon stick: 2
Cardamom : 3
Bay leaf: 2
Sugar: ½ tsp
Mustard oil: 4 tsp
Ghee: 2 tsp
Salt to taste
Marinate the prawns with turmeric powder and salt.
Heat oil in a pan and add bay leaf, Cinnamon and cardamom and fry until splutter. Add the onion paste and sugar and saute till it caramelizes and changes colour.
To this add the ginger garlic paste. Saute till done.
Add a spoonful of coconut milk and marinated prawns, stir them all together, and cook for about two to four minutes. Do not overcook since prawns will turn leathery and hard.
Add the remaining coconut milk, turmeric powder, red chilli powder, salt and slit green chilli and let it cook on a medium flame for another couple of minutes.
As the gravy reaches a desired consistency, sprinkle the garam masala powder and ghee and switch off the flame.