A Bong's Kitchen

Traditionally prawns are cooked with the cream of a fresh, tender coconut and other spices and is more famously known as Chingri Macher Malaikari. It is one of the most popular dishes among the Bengalis and everyone in my family too love it. But here in Delhi, we aren't able to cook them as often since we fail to procure fresh prawns in Delhi. However my father-in-law told me this evening that he was yearning to eat prawns. So his son at once set out looking for prawns and luckily he could find the bigger sized prawns. So I made Chingri Macher Malaikari for dinner tonight.

Ingredients :

Prawns (big-sized) - about 500 gms
Boiled potatoes, diced
Onion paste - 1 tbsp
Ginger-garlic paste - 1 tbsp
Green chillies - 3-4 slit along their length
Tomatoes - 2 small sized, finely chopped
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Red chili powder - 1/2 tsp
Bay leaf - 1
Cinnamon stick - 1
Cloves - 4-5
Green cardamom - 4
Coconut milk - 1 cup
Ghee - 1 tbsp
Salt
Mustard oil - about 4 tbsp
Fresh coriander leaves (for garnishing)

Method :

After cleaning the prawn pieces, marinate them with turmeric powder and a small amount of salt and keep them aside.
Now heat mustard oil in a wok and fry the prawns till they turn slightly brown in colour. Take them out and keep them aside on a plate. To the same oil, now add the dry spices - bay leaf, cinnamon, green cardamom and so also the green chillies and saute them for a few seconds till their aroma starts coming. Then add the onion paste and also the ginger-garlic paste and saute over medium heat for about 5 minutes till their raw smell goes away. Add the chopped tomatoes now and again fry them till they become soft ad mushy. Add turmeric powder, chili powder, salt and garam masala powder, and also add the coconut milk along with some water and stir in some ghee as well. Mix nicely and let the gravy to boil. Now is the time to add the fried prawns and the boiled potato cubes to the gravy. Cook for some 10 minutes or so or until you get the desired consistency of the gravy. Garnish it with chopped coriander leaves and serve it with steamed rice.