Recipe by : Audrija Chhaterjee
A Luxurious Blend of Prawns and Coconut Milk
Bengali Food, often hailed as the jewel in the crown of Indian Culinary heritage, its is an absolute delicacy to enjoy
every time of the year. Bengali food has a rich lineage and a directional history which is unknown yet quite dynamic. From the royal courts of Shiraj-ud- Daulah to the common man’s table the bong cuisine is heavenly and satisfying. Bengal being near the coast always followed a staple diet of fish and rice. What truly sets Bengali cuisine apart is its unique cooking methods and the distinctive use of ingredients. The generous incorporation of mustard, poppy seeds, and dried coconut in curry bases creates flavors that are not only authentic but also incredibly sumptuous.
Bengali traditional food beckons every food lover to embark on a culinary journey through its diverse flavours and culinary heritage. One such dish which every Bengali home enjoys is the Malai Prawn Curry. This dish is the combination of prawns with creamy richness of coconut milk this dish is mouthwatering for all sea-food lovers.
My recipe of Prawn Malai curry is quite simple. Here it goes:
Ingredients:
Raw Prawns ( 500 grams), Onions, Green Chilies, Coriander Leaves, Non-flavored Yoghurt, Coconut Milk, Bay Leaves, Cardamoms, Cloves, Raw Dried Red Chilies, Turmeric Powder, Kashmiri Red Chilli Powder, Sugar and Salt.

Procedure:
Step 1 – First we need to marinate the prawns with turmeric powder and salt and leave the mixture to rest for about 15 to 20 minutes and meanwhile make a paste of one onion.
Step 2 – Heat the pan add some cooking oil (it can be any cooking oil of your choice or even ghee) and then shallow fry the coated prawns until it turns brownish and remove them from the pan and keep it aside.
Step 3 – Then in the same oil add 1 bay leaf, 2 cardamoms, 2 cloves and 2 to 3 dried red chilies and stir these for 1 to 2 minutes. Then add the onion paste in the pan. Stir it for 2 to 3 minutes and then add one tablespoon sugar in the paste which will help the onions to turn brown.
Step 4 – Then add 1 to 2 teaspoon of Kashmiri red chili powder, half a tea teaspoon of turmeric powder and salt to taste. Mix it well and after 2 minutes as the onions turn golden brown then add half a cup well whisked yoghurt in the pan and let it cook for 5 mins. Although keep stirring the mixture.
Step 5 – As the paste changes it colour add 2 to 3 cups of coconut milk (coconut milk can either be made from raw dried grated coconut; by boiling it in water or can be used from tetra packs of it which is readily available in any Indian market)
Step 6 – After adding the coconut milk let the curry cook for 3 to 4 minutes and cover the pan with a lid. After a few minutes add the prawns which had been kept aside and let the prawns cook in the curry for 8 to 10 minutes.
Step 7 – Finally add 2 to 3 slit or finally chopped green chilies and finally chopped fresh coriander leaves and one tablespoon of ghee to enhance the flavor and serve this dish hot with steamed rice. (Remove the bay leaf, cardamoms and cloves before serving)
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