CHINGRI MACHER MALAI CURRY / SHRIMPS IN COCONUT GRAVY

This is another delicious and mouth watering dish from Bengali cuisine.

INGREDIENTS:
1 lb Shrimps medium to large sized (cleaned and washed)
1 Onion ground to paste
1 tsp ginger paste
2 flakes of Garlic (coarsely chopped)
1 1/2 cups Coconut milk
2 bay leaves
4 Green chillies cut in slits
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
2 nos Green cardamoms
2-3 nos Cloves
1" Cinnamon stick
1 tbsp lemon juice
1 tsp Sugar
3 tbsps Mustard oil
1 tsp Clarified butter (Ghee)
1 tbsp chopped coriander leaves (for garnishing)
Salt to taste

METHOD:
Marinate the shrimps with turmeric powder, little red chilli powder, salt and lemon juice for atleast 45 mins to 1 hour.


Heat oil in frying pan. Add marinated shrimps and fry for 2 minutes till it turns golden. Drain on a paper towel.


In the remaining oil, add garlic flakes, stir for a 30-40 seconds, take out the garlic from oil. Now this oil becomes garlic flavoured, but no garlic will remain in gravy.


Now add bay leaves, coarsely pound cinnamon, cloves, cardamoms in it. Saute briefly. Add onion paste in it. stir fry till it looks light brown. Now add ginger paste, sugar and red chilli powder in it. Fry till the spices leaves oil.


Now add coconut milk, salt and green chillies. Keep it on medium heat. When coconut milk starts bubbling, add shrimps. Simmer the heat and Cook for another 5 minutes. Switched off the oven. Add clarified butter in it and mix well.


Garnish with finely chopped coriander leaves. Chingri macher malai curry is now ready to serve.


Serve with steamed rice or pulao.