ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Chingri Malaikari Curry
A rich and creamy prawn curry made with coconut milk, spices, and a hint of sweetness, often considered a celebratory dish.
ð§ ææ
- 500 g Large Prawns(peeled and deveined, with tails on)
- 1.5 cups Coconut milk(full fat)
- 1 large Onion(finely chopped)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 0.5 tsp Red chili powder(or to taste)
- 0.5 tsp Garam masala powder
- 2-3 Green chilies(slit)
- 1 tsp Sugar(optional, for a hint of sweetness)
- to taste Salt
- 2 tbsp Mustard oil or Vegetable oil
- 1 Bay leaf
ðšâð³ äœãæ¹
- 1
Marinate the prawns with a pinch of turmeric, chili powder, and salt for about 15 minutes.
- 2
Heat mustard oil or vegetable oil in a pan. Add the bay leaf and sauté briefly. Add chopped onions and fry until translucent.
- 3
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 4
Add turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well and cook for a minute, adding a splash of water if needed to prevent burning.
- 5
Add the marinated prawns and sauté for 2-3 minutes until they change color.
- 6
Pour in the coconut milk, add green chilies, sugar (if using), and salt to taste. Bring to a gentle simmer.
- 7
Cook for about 5-7 minutes, or until the prawns are cooked through and the gravy has slightly thickened. Do not overcook the prawns.
- 8
Stir in garam masala powder. Remove from heat and let it rest for a few minutes before serving.
ð¡ ããã®ã³ã
- âUse fresh, good quality prawns for the best flavor.
- âDo not overcook the prawns, as they can become rubbery.
- âAdjust the amount of chili powder and green chilies to your spice preference.
- âFull-fat coconut milk provides a richer, creamier texture.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Some recipes include a small amount of cashew paste for added richness.
- A pinch of mustard paste can be added for a subtle pungent flavor.