Prawns in coconut milk ( chingri macher malai curry)

This is a popular delicacy in a bengali household -"Prawns in coconut milk" it's called "chingri macher malai curry" in bengali.

This shrimp dish has a very creamy texture. The delicate minimalism here enhances a certain cravings and leaves one wanting for more.

So this is my recipe for the famous delicacy. 

Recipe:

• You will need Prawns/Shrimps- River scampi (cleaned and outer shell removed) : 700 grams / 1kg

• Coconut Milk: 1 pack (or) 1 cup  (approx; 200ml for 1 kg of shrimps) - नारियल का दूध 

• Spies I've used are: Green cardamom (इलाइची ) , Cinnamon (दाल चीनी ), Cloves (लोंग ), Red chilli powder, turmeric powder, 

• Fry 100 grams of onion.

• Then in a mixer grinder blend the fried onions and spices together into a smooth paste.

• Now coat the prawns (shrimps) with turmeric powder, chilly powder and salt.      

• Then shallow or deep fry the shrimp in a separate pan till golden and crispy outside and is soft inside. Keep it aside

• Add butter in pan,

      

• Add fried onion paste that you made above. Add 1 cup of coconut milk to adjust the consistency.
• Let it cook over low flame  while stirring continuously.
• Add the prawns, little sugar and Kashmiri chilli powder (or any chilli powder /paprika) & cook till the gravy thickens.
• Garnish with coconut cream/cream. Serve it hit with steamed rice.

~Enjoy!~

If you have any queries or questions please post it in the comment box.