Скачать или смотреть JAMAI SHOSHTI SPECIAL | CHINGRI MACHER MALAI CURRY | BENGALI PRAWN CURRY IN COCONUT MILK BY OINDRILA

Jamai Shosti special - Chingri Malai Curry

One of the most extra days in a Bengali household is Jamai Shoshthi! A whole day dedicated to pampering the son-in-law.

Yup, Bengali moms-in-law go all out to host a five course buffet at home for their dear son in laws and one dish that keeps making comeback in this feast is Chingri Malai Curry 😍

Big, juicy prawns swimming in a rich, creamy gravy, with just the right balance of sweetness and spice...The coconut milk gives it a luxurious feel.

Pair it up with steamed hot rice it tastes lick-your-fingers-clean kind of good 😍

The preparation method is pretty simple too.

Recipe:


Ingredients:
• 1 kg King prawns (Gaulda Chingri), cleaned and deveined
• 1 tsp turmeric
• 1 tsp salt
• ¼ cup mustard oil (plus 2 tbsp more)
• 2 medium onions, made into a paste
• 1 tsp ginger-garlic paste
• 2 bay leaves
• 2–3 green chillies, slit
• 1 tsp cumin seeds (jeera)
Whole garam masala- 4-5 cardamom, 1 inch cinnamon, 4-5 cloves

Spice powders:
• 1 tsp Kashmiri red chilli powder
• 1 tsp regular red chilli powder
• 1 tsp coriander powder (dhania)
• ½ tsp cumin powder (jeera powder)
• ½ + ½ tsp garam masala

For the gravy:
• ¼ cup water
• 1½ cups freshly extracted coconut milk
• ½ cup regular milk
• 1½ tsp sugar
• 1 tbsp ghee

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Method:
1. Marinate the prawns with turmeric and salt. Let them rest for 15 minutes.
2. Heat ¼ cup mustard oil, and lightly fry the prawns in 2 batches — 2–3 minutes per side. Set aside.
3. In the same pan, add 2 tbsp mustard oil. Add cumin seeds, bay leaves, green chillies, onion paste, and ginger-garlic paste.
4. Sauté until the onion paste is lightly caramelized.
5. Add the spice powders: Kashmiri chilli, regular chilli, coriander, cumin, and ½ tsp garam masala. Cook the masala well.
6. Add the prawns back into the pan. Add ¼ cup water and cook for 5–7 minutes so the prawns absorb the masala.
7. Pour in coconut milk and regular milk. Let it simmer gently for 5–7 minutes.
8. Stir in sugar, the remaining ½ tsp garam masala, and ghee.
9. Let it all simmer for another 5 minutes till the curry thickens and the flavours come together.

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Serve hot with steamed rice.

But you know, lowkey… I’m still waiting for a day when we boumas get a pampering day too. Where’s the Bouma Shoshthi petition? Sign me up. 😄

If you want to check out a quick recipe video, find the link below:

   • Jamai Shosti Special Bengali Chingri Malai...  


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