Creamy Prawn Curry @ Chingri Malaikari @ - Aff Indian Subcontinent #10

I beloved dearest dear this prawn dish! And I'k going to repeat this dish quite oftentimes inwards the future. It'second really nice.

After I cooked this dish, I realized why this is a dish that Bongs volition serve whenever they accept guests. It'sec because it is easy and delicious!

Frying the prawns earlier adding to the gravy is a lovely step to add flavour. Just like Cantonese fashion of cooking prawns, nosotros similar to give the prawns a high estrus searing or a quick deep minor to heighten the season. And don't exit out the shells. That'sec where the season is. If you lot sear it alongside or without the shells, the fragrance volition be patently dissimilar. And to run into this technique applied to this prawn curry is really an center opener.

In Bangladeshi restaurants, it'second unremarkably cooked amongst large prawns or lobsters, vanquish on. But since I have some medium prawns, I just used that. Some recipes didn't listen using smaller prawns as well as more or less fifty-fifty function the prawn flesh solely, without whatsoever shells at all.

I cooked this dish with reference to ii recipes, taking close to role from this as well as about function from that. I prefer cumin over coriander too I prefer ruby chilli pulverisation over fresh light-green chilli. The rest pretty much remains for both recipes.

Mustard crude oil is an important factor when it comes to cooking seafood inward Bangladesh, together with I substituted it amongst fossil oil flavoured amongst mustard seeds. I know it could live dissimilar, merely that'sec the best that I tin can do.

I'thousand actually glad I tried out this dish.

Creamy Prawn Curry Bangladeshi Style
Reference: My Saffron Kitchen 

300gm prawns
ane/four tsp table salt
pinch of turmeric

i tsp mustard seeds
3 Tbsp crude
1cm ginger
ane modest onion

i inch cinnamon
3 cloves
ane/two tsp cumin seeds
1 pocket-size Indian bay leaf
one tsp chilli pulverisation
one/two tsp turmeric powder

150ml kokosnoot milk
100 ml water

one. Clean prawns together with marinate with salt and turmeric.
two. Grate or grind ginger as well as onion to a glue.
3. Heat wok/pan as well as lay inward iii Tbsp fossil oil. Put in mustard seeds as well as permit them cook until they sputter. Turn off the rut together with withdraw the seeds*.
4. On high heat, sear the prawns until they curlicue up. Push them to the side, too allow excess fossil oil drip downward into the wok.
5. With the same oil too wok , on medium depression heat, saute cinnamon, cumin and cloves starting time, for a few seconds. Add inward ginger as well as onion, as well as saute until it looks glossy. Add inward chilli pulverisation and turmeric pulverisation together with fix for around x seconds.
vi. Add inward H2O in addition to coconut milk. Stir it gently all the piece. Add inwards roughly common salt to gustatory modality as well as cook until the gravy reaches your preferred consistency
seven. Add inwards the prawns in addition to take it back to a boil. Turn off the oestrus and dish up.

* I sprinkled the fried mustard seeds onto close to stir fried cabbage. No wastage.

I am submitting this to Asian Food Fest Indian Subcontinent Month, 

hosted past Alvin of Chef together with Sommelier