Chingri Malai Curry

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Marinate the prawns with turmeric powder and salt for at least 15 minutes.

   Ongeveer 15 min

   Tip van de kok: For best flavor, marinate for up to 30 minutes in the refrigerator.

2. 2

   Heat mustard oil in a large pan or kadai over medium heat until it just begins to smoke lightly.

   Ongeveer 2 min

   Tip van de kok: Mustard oil needs to be heated until it just smokes to remove its pungent raw flavor.

3. 3

   Lightly fry the marinated prawns for 1-2 minutes per side until they just turn pink. Do not overcook them at this stage.

   Ongeveer 4 min

   Tip van de kok: Frying quickly helps seal in the juices; they will finish cooking in the curry.

4. 4

   Remove the prawns from the pan and set aside, leaving the oil in the pan.

   Ongeveer 1 min

5. 5

   Add the bay leaf, cinnamon stick, green cardamom, and cloves to the same oil and sauté for 30 seconds until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the whole spices.

6. 6

   Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Stir frequently to ensure even cooking and prevent burning.

7. 7

   Stir in the ginger garlic paste and cook for another 2 minutes until the raw aroma disappears.

   Ongeveer 2 min

8. 8

   Reduce the heat to low and add the cumin powder, coriander powder, and chili powder. Cook for 1 minute, adding a splash of water if the spices stick to prevent burning.

   Ongeveer 1 min

   Tip van de kok: Cooking dry spices on low heat helps bloom their flavors.

9. 9

   Pour in the coconut milk and water, stirring well to combine with the spice mixture. Bring the curry to a gentle simmer.

   Ongeveer 5 min

   Tip van de kok: Continuously stir the coconut milk as it heats to prevent it from curdling.

10. 10

    Add the sugar and adjust salt to taste, if needed.

    Ongeveer 1 min

11. 11

    Return the fried prawns to the simmering curry and cook for 3-5 minutes, or until the prawns are fully cooked through and the sauce has slightly thickened.

    Ongeveer 5 min

    Tip van de kok: Avoid overcooking the prawns, as they can become rubbery.

12. 12

    Stir in the garam masala and the green chilies.

    Ongeveer 1 min

    Tip van de kok: Adding garam masala at the end preserves its fresh aroma.

13. 13

    Remove from heat and let it rest for a few minutes before serving.