BY CHEF SABYASACHI NAG
EXECUTIVE CHEF,
HOLIDAY INN KOLKATA AIRPORT
A IHG HOTEL
Chingri Narkel Malai Curry : The Most popular Prawn preparation of Bengal . Making in short and simple style :
INGREDIENTAS :
Golda Chingri
Coconut Milk – 100 ml
Grated Fresh Coconut 30 gm
Green chilly , Ginger Jeera Paste
Cashew Paste – 50 gm
Elaichi – 2 gm
Elaichi Powder
Green chilly slitted
Boiled Onion Paste
Ghee
Cream
Salt and Sugar
Turmeric
Garam Masala Powder
METHOD :
Take fresh Prawns , wash and clean – vein and shell , keep tail and head on , Take a pan , saute some sliced onion , add Elaichi
whole , green chilly , cashew , cooked while add water and make boil for 15 minutes . With the brine water cool it and then make a fine
paste out of it , Now heat the frying pan , put oil and ghee , saute the prawns , after 5 minutes take it out . In same oil add whole
Elaichi , add ginger chilly Jeera paste , cook it , add the boil onion and cashew paste , cook till it leaves the oil , add coconut milk and
some water , cook it for 15 minutes , add the prawn , spices , fresh grated coconut . season it , add sugar after check as coconut milk
got sweetness , finish with coconut cream and ghee .
GARNISH :
Fried chillies
Coconut milk
Black sesame seeds – optional .
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