This amazing and delicious Chingri Malaikari or Prawns Malai recipe is shared by a very dear friend Chef Dibyendu Roy, who is the Executive Chef at Marriott Resort & Spa, Miramar. He and his wife Shimul Saha Roy have together created this recipe and these days during the lockdown, the chef is exploring the joy of simple home-cooked meals.
I am sure during this quarantine, many of us have taken more interest in cooking than ever and trying new recipes is a great way to keep your creativity going. So do try this recipe and let us know your inputs in comments.
So, let’s get started
|Medium Sized Prawns||1/2 kg|
|Cloves and Cardamom||4-5 Each|
|Medium Sized Onion Chopped||1|
|Chopped Ginger||1 Tablespoon|
|Coconut Milk||2 Cups|
|Green Chillies Slit||2|
|Mustard Oil||1/3 Cup|
|Turmeric Powder||1/2 Teaspoon|
Wash The Prawns Thoroughly
To prepare this Chingri Malaikari, remove the hard shell but leave the tail on. De-vein the prawn and marinate with turmeric and salt and leave aside
Heat oil and add bay leaves. Coarsely pound the cardamom, cloves and cinnamon along with prawns. Fry till golden brown and keep aside.
Add the ginger paste, onion and cook. Stir and add the can of coconut milk. Add a little water in the can, mix well and add it too. Add little turmeric powder, salt and green chillies. Add the sautéed prawn in it.
Let it simmer on low heat for about 15-20 minutes. If, the prawns are not tender, cook them for another 5-10 minutes.
Cook on low flame for some more time till the gravy thickens and becomes creamy. Serve with hot white steamed rice.