Ingredients:
- 500g prawns, peeled and deveined
- 1 cup coconut milk
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 bay leaf
- 1 cinnamon stick
- 2-3 green cardamom pods
- 2-3 cloves
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- Salt to taste
- 2 tbsp vegetable oil
- Chopped coriander leaves for garnish
Instructions:
- In a pan, heat the oil over medium heat. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Fry for 1-2 minutes until fragrant.
- Add the chopped onion and fry until it becomes translucent. Then, add the minced garlic and grated ginger. Fry for another 1-2 minutes until the raw smell disappears.
- Add the cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well and fry for a minute.
- Add the prawns and mix well. Fry for 2-3 minutes until the prawns turn pink.
- Add the coconut milk and salt to taste. Mix well and let it simmer for 5-7 minutes until the gravy thickens.
- Turn off the heat and garnish with chopped coriander leaves.
- Serve hot with steamed rice or bread.
Enjoy the creamy and flavorful Chingri Macher Malai Curry!
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