Chingri malai curry

i love chingri malai curry because it is so easy to cook. i feel you can never go wrong with this preparation (unless of course you are the type who can only boil water)  and it turns out delicious every single time i have cooked it. If you can get past the curse of shelling and de-veining the prawns, this dish is a joy to cook.

Though we do get shrimps (khajing), i have never seen prawns being sold in Imphal, frozen or otherwise. Of course, you do get it in plenty in Calcutta though the price can sometimes make you gasp (well,i hyperventilate whenever i hear the price of bagh chingri -those big, luscious looking Tiger prawns).  You do get the smaller variety at a cheaper price but the bigger, the tastier.

i specially love the gravy – creamy coconut milk with the lingering smell of cardamons. If you have the time and patience, fresh coconut milk is the best way to go. Of course, i always go for the canned variety you get in the supermarket. You do get the coconut milk powder (Maggi Coconut milk powder) which has to be dissolved in water. i would not recommend it unless you cannot lay your hands on either fresh or canned coconut milk.

Chingri malai curry

Things you need:

16- 20 large prawns -preferably fresh

1 can coconut milk (about 40 ml)

1 teaspoon turmeric powder

1 medium onion

5 cm fresh ginger

5-7 cloves of garlic

1 medium tomato – chopped finely

4-5 green cardamon (elaichi) pods

3-4 cloves (long)

1 small stick cinnamon (dalchini)

1 teaspoon coriander (dhania) powder

1/2 teaspoon cumin (jeera) powder

1 bay leaf

1 teaspoon chilli powder

1/2 teaspoon sugar

Salt to taste

Mustard oil for cooking

Fresh coriander for garnishing

The method:

If you get someone else to shell and devein the prawns for you, you are blessed! But just in case, you have to do the dirty work, do shell the prawns leaving the head intact. To devein the prawns, run a sharp knife down the back of the prawn and take out the small black thing you see which is the digestive tract of the prawn – if you get lazy and don’t devein, depending on what your prawns have been feeding, you find might find the dish gritty or sandy. Lets not risk that so just devein the prawns even though it is not a process you might find enjoyable.

Shelled & deveined prawns

So prawns shelled and deveined, marinate them with a bit of turmeric powder and salt. You may squeeze in a bit of lime juice if you want. Leave them to marinate for about 15 minutes or longer if you want.

In a grinder, food processor or a mortar and pestle, grin the ginger, garlic and onion to a paste.

Heat mustard oil in a wok and sear the prawns on each side till they turn pink. Do not overdo it as the prawns would get rubbery if over-cooked. Remove and keep aside.

In the same oil (you could add some more if you feel it is less), put in the bay leaf, cardamon pods, cloves and cinnamon stick. Fry for some time. Add the onion, ginger and garlic paste and fry till light brown. Add the turmeric, cumin, chilli and coriander powder. Fry till the oil separates. Now, add the chopped tomatoes and fry till they become soft. Add the coconut milk. Season with salt and sugar. Cover and simmer for about 10 minutes on medium heat or till the gravy becomes thick and creamy. Add the prawns and cook for another 3-5 minutes. Check and adjust seasoning.

Garnish and serve with boiled rice. The gravy is finger and plate licking good!