How to cook prawn the Bengali way
Prawn Malai Curry
The main ingredients of this dish are naturally prawns, shelled and de-veined and coconut milk. Though the traditional way to prepare is to grate the coconut and extract the milk by squeezing the grated coconut, it is perfectly okay to use the ready to use variety of coconut milk or the dried variety available in the super markets.
The other ingredients are onion, ( preferably grated / finely chopped), garlic( grated / finely chopped) , ginger paste, cumin powder and turmeric powder, mustard oil, salt and sugar. It also requires some Garam masala Powder. This is readily available in the shops or can be prepared by grinding together the following ingredients.
- black & white peppercorns
- black & white cumin seeds
- black, brown & green cardamom pods
- 1 kg Prawns
- 2 Large Onions, Grated / finely chopped
- 1 tablespoon Ginger paste, paste
- 4 small pods Garlic, Grated / finely chopped
- 2 teaspoonful Cumin powder, soaked in water
- 2 teaspoonful turmeric powder, soaked in water
- To Taste Salt
- 200 ml Coconut Milk
- Half table spoon Garam masala powder
- The prawns need to be marinated in salt and turmeric for around half and hour after being cleaned and deveined. Then they should be lightly fried in preferably mustard oil. After setting the lightly fried prawns aside, fry the onions, ginger & garlic with some salt to taste till the oil starts to separate. Then add turmeric powder and cumin powder and garam masala powder all of which must be pre-soaked in small amount of water to prevent the masala from burning.
- Then add the prawns back and lightly stir for some time. After this add the coconut milk and stir on low flame. Add small amount of sugar to taste. Enjoy with steamed rice.