Today is Navami , the 9th day of Durgapuja . For Bengalis, Navami is incomplete without ‘Pathar Mangsho’ or Bengali style Mutton Curry. I made that today morning and sharing with you the picture. You may get the recipe here.
Let me know introduce you to today;s recipe. Collected this Chingri r dhakai Malaicurry recipe from internet, not sure from where. Not sure whether they cook the malai curry this way in dhaka, but I liked the taste of the dish and the name, hence kept it like that. Whatever be the name of the dish, it tastes awesome. I made it with bagda or tiger prawn, and also planning to make it with some golda chingri to identify the difference, if there is any.
This is a really tasty recipe and goes well with my festive mood. Served it as part of my bijoya dashami lunch. 2021 Puja is over and again a year long wait is on the card to soak into the Puja vibes. Subho Bijoya dashami r suveccha o bhalobasa to all my friends.
Ingredients for Chingri r dhakai Malaicurry
- Tiger Prawn – 500 gms, shelled and deveined
- Chopped Garlic – 1 tbsp, You can reduce the amount, if you don’t like the garlic smell much)
- Mustard seeds – 2 tbsp, ( I have taken both black and yellow seeds in a 1:1 ratio)
- Poppy seed – 1 tbsp
- Green chili – 6-7
- Coconut milk – 1 cup
- Tomato – 1, chopped
- Salt, Sugar, Turmeric powder – as required
- Mustard oil for cooking
How to make Chingri r dhakai Malaicurry
To start with, I have soaked the mustard seed and poppy seed in water for 30 minutes. Then I have made of paste of it in a mixer grinder. while grinding, I have added 5 green chili and a pinch of salt to it. Make a fine paste.
In a pan, fry the prawn with a pinch of salt and turmeric.
I have fried them in batches to ensure that each one of them are fried well and turned yellow evenly.
In the same pan, add some more mustard oil if required. When the oil is hot, add the chopped garlic . Fry till turn yellow.
Next add the chopped tomato and cook till the tomato is mashed.
Add the mustard and poppy seed paste along with some turmeric. You may need to sprinkle some water at this point to avoid burning of the masala. Fry well.
Next add some hot water and Mix with the masala. Add salt and sugar as per the paste.
Now is the time to add the coconut milk. Add it after lowering the heat and stir .
To get a nice color, I have also added 1 spoon of kashmiri chili powder.
When the gravy starts boiling, add the fried prawns and mix well.
Cook it for 5 minutes over low heat.
Adjust the seasoning. You may add a spoon of mustard oil at the end, i do it because we love the pungent taste of mustard oil in this kind of gravy.
Add few green chilis and remove from heat. Serve hot with rice.