Prawn Malaikari

Another bengali recipe that is very commonly cooked and enjoyed is chingrir malaikari (Prawns cooked in coconut milk). Malai means thickened milk. For this recipe we use thick coconut milk. Cooking prawns in coconut milk or with grated coconut is commonly seen around coastal areas in India, where both are found aplenty. Like biryani, every bengali household have their own signature malaikari recipes. I got my recipe from my aunt.




Ingredients:
Prawns about 1lb. Unlike today, I usually like to use prawns with head-on
Mustard oil + ghee
3-4 tbsp onion paste
1 tbsp ginger paste
2-4 green chilies paste
1/2 cup coconut milk
1 tbsp yogurt
Salt and sugar per taste

                                            
 Recipe:

• Marinate the prawns with salt and yogurt
• Heat some oil and ghee
• Fry the prawns lightly and take them out 
• Add the onion paste to the oil, saute until completely cooked and oil comes out to the side of the pan
• Add ginger and chili paste and saute well 
• Add the rest of the marinade
• Now keep adding the coconut milk as you saute
• Add the prawns
• Cover and cook on low heat for 2/3 minutes