Chingadi Machher Malaikari
“ A traditional bengali preparation of prawns with coconut cream ”
Serves 4
30 minutes to make
Directions
1 Clean the prawns and marinate with 1/4 teaspoon of turmeric powder and 1/2 teaspoon of salt.
2 Prepare a paste of Onion, Garlic and Ginger in a mixer
3 Heat Oil in a kadai or pan and fry the prawns till it turns golden brown. Keep them aside in a bowl
4 Add Cinnamon, Cardamom, Cloves and bay leaves to the oil.
5 Add the paste of onion, garlic and
ginger and fry it on medium flame for 4-5 minutes. Add remaining
turmeric powder, chili powder, salt and garam masala.
6 Add coconut cream and 1/2 cup of water and bring it to boil.
7 Cut the green chili and add it to the gravy along with the friend prawns.
8 Allow it to cook for 5-6 minutes. The food is ready to be served. Garnish it with coriander leaves.
Ingredients
400
grams
prawns (large)
4
tablespoon
cooking oil
1/2
onion
4
garlic cloves
1
ginger (1 inch)
4
green chili
1
cinnamon stick (dalchini)
6
cloves (laung)
4
cardammom (green elaichi)
1/2
teaspoon
turmeric powder
2
teaspoon
salt
1/2
teaspoon
garam masala
1/2
teaspoon
red chili powder
1
cup
coconut cream/milk
1
tablespoon
ghee
5-6
coriander leaves (for garnishing)
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