King Prawn Malai-Curry: An Indian-Bengali Delicacy
Happy Thanksgiving to all my beautiful friends!!! I know Thanksgiving was on last Thursday, but please let me take this opportunity to THANK all of you guys for being a part of my journey called LIFE. I feel so blessed!!!
Though, there is significant traditional history behind 'Thanksgiving'; in current days it's more about spending time with family, having fun, and of course enjoying great foods and drinks!
So, I wanted to share a delicious recipe here for the first time. It is the king prawn malaicurry, more famously known as chingri malaicurry (in bengali). I can guarantee, if you fancy Indian food you are gonna love it.
King Prawn: 1 Lb
Ghee or Clarified butter: 1 tbsp (If you want it to be a little healthy, use veg oil instead)
Onion paste: 1 cup
Ginger paste: 1 1/2 tsp
Ground turmeric: 1 1/2 tsp
Ground clove: 1/4 tsp
Ground green Cardamom: 1/4 tsp
Ground Cinnamon: 1/4 tsp
Coconut milk: 2 cup
Salt: to taste
Sugar: to taste
Optional, Thai hot chilli paste: to taste (if you like it hot at all!)
First, clean and wash the prawn.
Marinade prawn with a little amount of each spices except ground cardamom, sugar and coconut milk for 30-40 minutes.
After marination, heat ghee in a pan.
Tip: To check whether the oil is adequately hot, add a little bit of onion paste; it should splatter right away.
After cooking the spices for about 10-15 minutes (ghee will start to come out from the spices as bubbles), add prawn into the spice mix.
Fry prawns with spices; it will start to turn into a red-brown/orange shade. Fry until prawns are brown all over.
Add coconut milk***, sugar and salt at this point.
Mix everything evenly and let it sit on high heat until the liquid starts boiling.
I hope you all had a wonderful 'Thanksgiving' and you liked this recipe! If you are gonna try it, make sure you share your experience with us. Thank you all once again.
All the best.
***You can either use canned coconut milk or dessicated coconut for making the milk. I used the second option. First, add some boiling water to dessicated coconut. Wait for half hour or so; then grind it very well. Last, sieve out the milk.