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Bengali Chingri Malai Curry Recipe

Understanding the Malaysian cuisine is not easy; mixture and diversity concepts better define it. Malaysia smells of curry, a coconut rice pudding is invaded by all kinds noodles and vibrates with heat furnaces of the tandoor. Like a big pot is involved, where each culture is adding its ingredients, this country is a range of flavors. Here, who do not find something that suits your palate, you will not find anywhere.

Malays themselves have their own dishes. There are others like Peranakan or Baba Nyonya. They are descendants of the early Chinese who arrived in the country from which was born a whole rich culture that is entrenched today. Then there are the Indians, who not only imported their customs both from North and South India but merged with the Malaysian customs and thus emerged Mamak restaurants, which refers to Indian Muslim ones.

This mixture then allows us to enjoy many dishes and seasonings. Very spicy curries with thick sauces and tender meats. Chinese noodles made the traditional way swimming in soy fish sauce and ginger. Flatbreads brought the diversity of Indian culture, such as naan, the chapati (very flat bread made with whole wheat flour) and adored by all, the roti canai.

Chingri Malai Curry: Prawn in Coconut Milk

Malaysian food uses quite curry because of the influence of Indian cuisine. Also, lots of noodles act as a base through their Chinese ancestors. Indian food gives a warm feeling in the mouth and fragrant spices. Frankly, I love a good curry, especially when it has been inspired by the cuisine of southern India.

Prawn Malai Curry is exactly that. It is a delicious dish mainly composed of a cashew nut sauce and coconut milk, richly spiced with shrimp. It seems to combine the crispy seafood giving a kind of creamy curry food feeling. Curiously, this dish is common in most of the equatorial belt.

A holiday on the island of Penang is a treat for the senses. In addition to the beautiful beaches surrounding the island, the capital offers cultural life. Everything can be done on this island, water sports, beach life, eating deliciously, etc. If you want to enjoy a different holiday, Penang can be a great option.

Chingri Macher Malai Curry a combination of Tiger prawn and coconut milk cooked in mild spicy rich coconut milk gravy perfect for dinner parties and usually part of the menu of formal Bengali lunch is considered as a signature dish from Bengal usually cooked on a festive occasion among the ultimate Indian curries with an unforgettable taste.

The coconut milk is the name commonly given to the sweet liquid which is obtained by pressing the inner flesh of coconut ground and mixed with water or milk. Coconut milk is made ​​by adding hot water or milk to whitish pulp and fresh and dried minced, also called coconut flour or copra. It is said coconut cream if it contains a lower percentage of water.

The preparation of coconut milk can be done in a traditional way simply boil water in a metal container and add coconut powder and the dried flakes, let stand off the heat, stirring occasionally, and then separate the pulp from the liquid. The efficiency of this method is still very low, whereas more than half of the proteins and fats remain in the pulp.

Prep Time: 50 mins ♥ Cook Time: 20 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 4 servings

Ingredients:

6 large fresh prawns
1 onion
1 cup coconut milk
1 cup curd
3 green chillies
1 tsp chili powder
1 tsp cumin powder
1 small tomato
1 tsp turmeric
5 cloves
3 green cardamon
1 piece cinnamon
2 bay leaves
2 cloves garlic
1 tsp ginger
1 tbsp clarified butter
1 tsp sugar
1 tsp pepper
4 tbsp oil
Salt to taste

Method:

Clean the prawns properly and marinade it with salt, pepper, curd, garlic, ginger paste and turmeric powder. Let it marinate for at least an hour.

Heat the ghee in an wok and add the cloves, cinnamon and cardamom and sauté for just a minute. Add the prawns and sauté for just a few minutes. Keep the prawns aside.

In the same pan, add clarified butter and chopped green chillies and saute them. Add the onions, salt, sugar and pepper and cook in low heat till the onions are golden brown.

Add the tomatoes, cumin powder and keep cooking for another 5 minutes, until oil separates. Add the coconut milk, chilli powder, salt and turmeric powder. Cook till the gravy thickens and mix properly. Add the sauteed shrimp and simmer on low heat for 10 minutes till the gravy becomes creamy. Remove from heat.

Serve it hot with plain rice or pulao.