Prawn has always been a star ingredient in every cuisine across the world. Prawn can be cooked in various ways. Usually the coastal areas are rich with this seafood. Prawn is exported everywhere with huge demand.
One should always keep the timing and flame in mind while cooking prawn dishes. It should always be cooked in low flame and not more than sixty seconds (1 minute for shrimp and a little more that 2 minutes for tiger prawn or any bigger prawns). Over cooked prawn dishes acquires the texture of a rubber like substance. The texture should be tender and a little bit muddy and pinkish red in color. The perfectly cooked prawn dishes can easily be called divine!!
prawn dishes : Chingri Malaikari (Prawn Malai Curry)
Non Vegetarian, High Nutrition
Tiger prawn 500 gm (approx 8 prawns)
Coconut milk– First press 300 gm(thick), Second press 200 gm(light)
Bay leaves – 3 pcs
Cardamom – 5 pcs
Cinnamon – 3 small pcs
Cloves – 5 pcs
Dried red chili – 4 pcs
Onion paste -200 gm
Plain yogurt -50 gm
Ginger paste – 20 gm
Green chili – 6 pcs
Refined oil – 40 ml
Ghee – 10 gm
Turmeric – 4 gm
Kashmiri red chili powder – 2 tbs
Salt – as per taste
Sugar – 1 tsp
Bengali garam masala – ½ tsp
After cleaning the prawn properly add salt and turmeric and mix well. Keep aside. Keeping the shell partially is recommended for the muddy texture. You can remove the shell if you want.
Heat the pan. Put refined oil and let it warm up. When the oil is hot fry the prawn for forty-five seconds each side. The shell will turn pinkish red. Do not overcook. Fry the prawns in batches. Keep the fried prawn aside.
In the same oil (as the oil has the essence of prawn) add one tbs ghee and heat. Then add the dried red chilies, bay leaves, cloves, cardamom, cinnamon into the oil and temper until a nice smell comes out. Add onion paste. Add sugar into it. Sugar will caramelize the onion and turn it brown. Stir for 10 minutes until the onion turns brown. Add turmeric and Kashmiri chili powder and mix well. Add a splash of second extract of coconut milk. It will help to fry the spices. Add ginger paste and stir for 5 minutes until the pungent smell goes away.
Beat the yogurt until lump free and add into the pan. Stir vigorously until the yogurt mixes with the spices. Slit green chilies and add into it. Add salt. Add the remaining thin coconut milk into the gravy. Keep cooking till oil separates.
Add the thick coconut milk. The gravy will turn into yellow. Add the fried prawns into the gravy. Cover the pan for 5 mins. Do not overcook.
At the end add a pinch of Bengali garam masala into it.
Turn off the oven. Serve with plain rice. Bon Appetit.
Now that you have the recipe of PRAWN DISHES : CHINGRI MALAIKARI (PRAWN MALAI CURRY), we hope you make and find it delicious. Comment your thoughts below.
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