Mallai Chingri (Prawns in Coconut Milk)

This dish has been a childhood favourite. My sister and I love the way mom cooks it. I tried to make it my way, but it was not that good. Finally I asked my ma for the recipe and I made it. Even my baby loved it. This is again a Bengali dish and I think most of the Bengalis love it. I have not put the amount for the ingredients as it depends on the quantity of the prawns.

Ingredients:

Prawns (big medium or small)

Potato

Onion

Tomato

Coconut milk

Ginger

Garlic

Turmeric Powder

Red Chilli powder

Salt

Garam Masala powder (cloves, cinnamon, black pepper, cardamon)

Method:

1. Wash, peel and devein the prawns. Chop the onions, tomatoes, ginger and garlic.

2. In the hot oil, first add the ginger and garlic and fry for a minute.

3. Then add the onion and fry a bit more.

4. Next add the tomato. Fry a bit and then add the salt, turmeric powder and red chilli powder. Fry till the smell of onion disappears.

5. Add the coconut milk and bring to a boil.

6. When it starts to boil, add the prawns.

7. Cover and cook on medium flame, till the prawns are soft.

8. Just 2 minutes before turning it off, add the garam masala powder and let it simmer.

This is best eaten with steamed rice.