Tuesday, January 03, 2006

Creamy Prawn Curry

Creamy Prawn Curry
(Chingri Malai)

An authentic recipe from Bengal (eastern India). Fresh prawns cooked in coconut milk with spices.

Serves: 4

500g frozen Prawns
Turmeric powder
2 Onions, finely chopped
Ginger, a good chunk, grated (I have a micrograter that juices and mashes at once)
2 Red Chilli finely chopped or grated
2 Bay Leaves
1" Cinnamon Stick
4 Cloves
4 Green Cardamoms
1 can of Coconut milk
2 tablespoon(s) ghee(clarified butter) / butter
salt to taste

Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.
Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 2 minutes.
Mix in the remaining ghee (clarified butter) and cover tight for a little while.