A delicious Bengali delicacy that's sure to leave your taste buds tingling
Here's presenting Chingri Malai Curry
Get started by washing and deveining the prawns.
Remove the heads by firmly holding the body and separating the heads in a twisting motion.
Save the heads to make the prawn stock.
With your fingers prise off the shell and legs starting at the prawn’s underside.
To de-vein the prawn make a lengthwise slit and look for the dark line running through
the prawn's centre.
This is the digestive tract of the prawn.
You don’t want to eat this.
Next, marinate the prawns with a little bit of salt and some turmeric
Coat them properly
Cover them and set them aside for 60 minutes, preferably in the fridge.
Now we prepare the prawn stock.
Heat up a little mustard oil in a pan, and add the prawn heads.
Cook them till they change colour and release their aromas.
Then add in some salt and fry for 10 minutes
Pour in some water, and bring it all to boil.
Let this simmer covered for 5 minutes.
This prawn stock is optional, but adds a ton of flavour.
So we highly recommend you make that extra effort.
Once boiled, strain the mixture, and discard the heads.
Your power packed prawn stock is now ready.
Add a little more oil to the same pan, and turn up the heat to get it nice and smokey.
Time for your prawns to go in.
Sear your prawns for about a minute.
After a minute or so flip the prawns over.
Don't cook the prawns completely because they will finish cooking later in the hot curry
Searing them beforehand helps seal in the flavours and creates a nice caramelization
on your pan.
Once done, you’re going to transfer the fried prawns to a plate and set them aside.
Add the remainder of your of mustard oil, followed by a bay leaf
some cardamoms and some cumin seeds.
Stir in the ginger garlic paste and let it cook a little
Then add in your onion puree
Fry the mixture together until it is soft.
Now it’s time for the masalas.
Add in some red chilli powder and cinnamon & mace powder.
Stir them well
Add in some cashew paste
Follow this up with some coconut milk.
Coconut milk is responsible for the delicate creaminess of this curry.
Mix everything together into an even mixture and let it simmer
Next up, add in your prawns.
Let the curry simmer on low for a few minutes until the oil separates and rises to the top
Slit 4 chillies into length-wise halves, toss them in
then add the prawn stock.
A squeeze of lime juice is your finishing touch.
Put the lid on, and let it cook for a minute or so.
Your indulgently delicious, Chingri Malai curry, fresh from the Glamrs kitchen can be
served with rice or roti of your choice.
Thanks for watching!