Chingri Malai Curry With Steamed Gobindobhog Rice Recipe

About this recipe

An authentic Bengali dish of prawns cooked in rich coconut milk and mustard oil, paired with fragrant Gobindobhog rice for a perfect balance of sweet and savory flavors.

Ingredients

• 500 g Prawns
• 250 ml Coconut Milk
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• - Red Chilli
• 1 kg Rice
• 150 Gms Cloves
• - Bay Leaf
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 10G Salt
• 500 G Sugar
• 10G Cardamom

Instructions

1. Step 1: Marinate the prawns with a pinch of turmeric powder and salt. Set aside for 10 minutes.
2. Step 2: Heat 2 tablespoons of mustard oil in a pan and lightly fry the prawns for 2-3 minutes until they turn pink. Remove and set aside.
3. Step 3: In the same pan, add the remaining mustard oil. Add the bay leaf, cardamom, and cloves. Let them splutter for a few seconds.
4. Step 4: Add the sliced onions and sauté until golden brown.
5. Step 5: Add ginger-garlic paste and cook for 2 minutes. Add turmeric powder, red chili powder, and sugar. Mix well.
6. Step 6: Pour in the coconut milk and stir. Add salt to taste and the slit green chilies. Let it simmer for 5 minutes.
7. Step 7: Add the fried prawns to the curry and cook for another 7-8 minutes on low heat.
8. Step 8: Meanwhile, cook the soaked Gobindobhog rice in a pot with double the water, adding a pinch of salt. Once cooked, fluff the rice with a fork.
9. Step 9: Serve the Chingri Malai Curry hot with steamed Gobindobhog rice.