Charming Chingri..........

Being born to a Punjabi family, I have always been a gastronomical misfit. Where in the whole family would chomp on Paneer Makhanwala and Sarson Saag and Makki Di Roti, I hold a soft corner for local fare in Bengal. Didn't have much to do today, so I decided to stir up one of the most talked about dishes in Bengal ....Chingri Malai  Curry. This is not an authentic version but i like coking it this way..... 

So .. Here Goes !!!!

Ingredients 

Tiger Prawns 6 nos (slit with a pair of scissors and de-veined ) 

Ghee 4 Tbsp

Cinnamon Sticks 2 nos 

Salt

Pepper

Sugar 1 tbsp 

Lemon juice 1 tsp

Red chili powder 1 tbsp

Coriander Powder 1 tbsp 

Coconut Milk 1 cup ( diluted with 1/2 cup water) 

Double Cream 2 tbsp

Onions 2 nos (made into a fine paste ) 

Chilies 2 nos (blended with the onions) 

Method 

• Marinate the prawns with salt, pepper and lemon juice
• Heat the ghee and fry the prawns just till they turn red. ( 3 - 5 mins) 
• Remove the prawns and using the same ghee temper the cinnamon sticks 
• Add the onion and chili paste ans saute till the moisture starts to dry (5 -7 mins)
• Add the Chili powder, Coriander Powder, Sugar and some pepper and saute till the oil appears on the sides
• Keep adding some water from time to time to prevent the spices from burning 
• Add the prawns , the diluted coconut milk and cream and cook the gravy till oil appears on the surface
• Check the seasoning and the remove the prawns from the gravy 
• Reduce the gravy till thick and velvety and nape over the prawns