By Prerana Sharma,
Bengali Recipe – Prawn Curry In Coconut Milk
We Bengalis are very fond of eating fish, it is cooked almost everyday in average bong family. In a marriage ceremonies fish is must serve item.Among the various fish dishes, 2 dishes are very popular among Bengalis: Steamed Hilsa in mustard gravy (bhapa elish / sorshey elish) and Prawn in coconut milk gravy (Chringri macher malai curry). Today lets see how Prawns are cooked in Bengali kitchen..
Step 1: # Clean the prawns (remove head carefully without breaking the prawn) and mix it with little turmeric and little salt and keep aside for about ½ hour.
# Heat oil in Kadai/Frying Pan
# Lightly fry the prawns so they turn golden in color, do not deep fry like other fish
As soon as the prawns turn a pale golden take them out put them on a paper towel.
How to take out milk from coconut
# Continue frying the onion with a little bit of sugar till it turns brown in color or
#Add the ginger paste and garlic and cook the masala.
# Stir and add coconut milk.
# Add Red Chilli Powder, very little turmeric powder and salt.
# Mix well and cook the gravy.
# When you see the gravy slightly bubbling add the fried prawns and cover the lid of
Serve with yellow rice
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