CHINGRI MALAI CURRY - AGAIN A SPECIALITY.
TOOK ME SOME YEARS TO REALLY GET IT NAILED. HERE YOU GO

Chingri malai curry ala chef sourav saha
( A delicacy from the bay of Bengal ! prawns slow cooked in coconut gravy with raisins and whole garam masala )
Ingredients:
500 gms Prawns the bigger the better (shelled and de veined)
2 tbsp garlic paste
1/2 tsp salt
4 green chilies paste
4 green chili slit  in half
400 gms onion paste
Green cardamom – 5 nos
Bay leaf – 1 nos
Cinnamon stick – 3 – 1 inch pieces
Cloves 4 nos
Ghee 3 tbspn
Coconut milk 125 ml
Coconut cream – 30 ml
Turmeric - .2 gms
Raisins – 50 gms
Garam Masala Powder – 1 tspn
Coriander powder – ¼ tspn


Procedure:
Take a kadhai put enough water to cover the prawns, add a tea spoon salt and a quarter pinch turmeric.Give it a boil and then remove from flame.Let it rest.
Make a smooth paste with garlic, green chili and onion .
Heat ghee add whole garam masala, when it starts to crackle add the paste of onion garlic and green chili, cook it for 10 minutes or till the ghee starts leaving the mixture. Add more ghee if required, stir constantly to prevent it from sticking. Add salt, coriander powder. Slit 3 green chilies and add at this point and stir it thoroughly. Add 2 tbspn of the cooking liquid from the prawns and mix thoroughly.
Add coconut milk and cook for another 5 minutes. Now add the prawns.give it a stir, cook for 1 minute more.
( do not cook more than one minute after adding the prawns) . Add the raisins (soaked in warm water for at least 15 minutes)

Garnish with chopped coriander leaves.
Enjoy with a a bowl of steamed rice....

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