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Bengali Ranna (Recipe)
Chingri Maacher Malaikari
Ilish Macher Paturi
Chilli Fish
Chicken Masala
Maacher Fry
Beguner Ghonto
Mangsher Jhol
Aloo Posto
Polao
Khichuri
Phulkopir Paratha
Maacher Muro Diye Dal
Rosogolla
Chum Chum
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Shibani's� Kitchen
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Chingri Maacher Malaikari
(Prawn Curry with Coconut Milk)
Ingredients:
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350-400 grams of medium sized Tiger prawns, cleaned and washed. |
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2 cups of coconut milk. |
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1/4 cup onion,pasted. |
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1 tablespoon of grated ginger. |
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1 teaspoon of grated garlic. |
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1 table spoon of turmeric powder. |
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1-2 bay leaves. |
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1 or 2 cm long cinamon stick. |
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3-4 cloves. |
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2 green cardamom. |
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1/2 teaspoon chilli powder. |
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1 tablespoon sugar. |
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1/2 teaspoon cumin powder. |
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1/4 cup plain yogurt. |
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2-3 tablespoons of thinly sliced onions. |
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salt, to taste. |
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oil .
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Procedure:
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Baste the prawns with salt and turmeric and keep aside. |
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Heat 1/4 cup oil in a pan and saute the prawns.Set aside. |
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In the same oil, add the onion, garlic and ginger.Stir fry on low heat for 4-5
minutes. |
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Add turmeric, cumin and chilli powder, and yogurt and stirfry for a few more
minutes. |
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Add the coconut milk,salt and sugar. |
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Let boil and add the prawns. |
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Cook covered, on low heat until the prawns are done.Set aside. |
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Heat 1 tablespoon oil in a pan and add the bay leaf, cinnamon, cardamom, cloves
and onions. Fry until golden. Add the prawn curry. |
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Let boil, until the gravy is of desired thickness. |
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To clean prawns, take out the shell carefully,so that it does not break. Slit the back and
take out the black digestive cord, wash and put the shell back. Leave the tail intact. |
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