curry cooked in coconut !

Chingri malai curry or the daab malai chingri is prawns cooked and served in coconut or daab.

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.

Ingredients: 

Tender coconut (3 nos)	375	gm
Mustard oil	75	ml
Prawns	375	gm
Ginger garlic paste	25	gm
Sugar	2.5	gm
Onion paste boiled	125	gm
Turmeric powder	5	gm
Red chilli powder	5	gm
Cumin powder	2.5	gm
Coriander powder	3	gm
Bayleaf whole	0.5	gm
Poppy seed paste	50	gm
Coconut milk	125	ml
Salt	13	gm
Green chilli slit	13	gm
Cinnamon powder	0.5	gm
Mace powder	0.5	gm

Method :-

Take mustard oil in a pan and add ginger garlic paste to it, and sauté along with whole bay leaf.

Add boiled onion paste and cook till it is light brown in colour.

Add red chilli powder, turmeric powder, poppy seed paste, cumin powder, and sugar. Stir the mixture.

Then add coconut milk and bring the mixture to a boil.

Now add the prawns and cook till they are done. Add the tender coconut water and reduce a bit.  Transfer the contents to daab or tender coconut. Keep on flame directly and cook for 15-20 mins till it takes in all the flavour of the malai of the coconut.  Serve garnished with green chillies, cinnamon powder and mace powder.