Chingri malai curry
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Large prawns simmered in a mild, sweetish coconut-milk gravy with whole spices and ghee, a dish for weddings and special lunches.
Region: West BengalOccasion: Weddings, Jamai Sasthi and festive lunchesTime: 45 minServes: 4Non-vegetarian
Ingredients
- 8 large prawns (golda chingri), cleaned, heads on
- 1 cup thick coconut milk
- 1 onion, ground to a paste
- 1 tsp ginger paste
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 2 bay leaves, 3 green cardamoms, 3 cloves, 1 small stick cinnamon
- 2 tbsp mustard oil and 1 tbsp ghee
- 1 tsp sugar
- Salt to taste
Method
- Rub the prawns with salt and ½ tsp turmeric. Fry lightly in mustard oil for a minute on each side and set aside.
- In the same oil add bay leaves and whole spices. When fragrant, add the onion paste and fry until light golden.
- Add ginger paste, the remaining turmeric and the chilli powder with a splash of water; cook until the oil separates.
- Pour in the coconut milk, add salt and sugar, and bring to a gentle simmer.
- Add the prawns and cook on low heat for 5–6 minutes, until just done.
- Finish with ghee and a pinch of ground cardamom. Serve with plain rice.
History
Golda chingri (giant freshwater prawn) is caught in the rivers and ponds of the Bengal delta. The name ‘malai’ is usually taken to refer to the creamy coconut milk.
Significance
Chingri malai curry is a centrepiece of Bengali celebratory meals and is often cooked for a new son-in-law on Jamai Sasthi.