Dab Chingri Malai Curry

Dab Chingri Malai Curry Recipe: A Traditional Indian Delicacy

Region / culture: India | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Dab Chingri Malai Curry is a traditional Bengali dish that features prawns cooked in a creamy coconut milk gravy. This dish is known for its rich and flavorful sauce that pairs perfectly with the tender prawns.

History

Dab Chingri Malai Curry has its origins in Bengali cuisine, where seafood plays a prominent role in traditional dishes. The combination of prawns and coconut milk creates a unique and delicious flavor profile that has been enjoyed for generations.

Ingredients

600 g of Small prawn
80 g of onion Paste
120 ml of milk
80 ml of coconut milk
2 tsp of cummin Paste
2 tsp of green chilli Paste
1 tbsp of ginger Paste
2 tsp of poppy seed Paste
2 tsp of cashew Paste
juice of 1 lemon
salt to taste
100 g of oil
15 g of Fresh coriander leaves
4 nos of Whole green coconut

How to prepare

Completely shell and de-vein the prawns, then wash them in cold water.
Rub the prawns with lemon juice and salt, and set them aside for 30 minutes.
Take oil in a handi and add onion paste. Cook until the oil separates from the sides. Then, add ginger paste and stir.
Add poppy and cashew paste, and fry until it gives off a roasted nut aroma. Add cumin and green chili paste.
Cook for 2 minutes, then add milk and coconut milk. Simmer for about 15 minutes until the gravy thickens.
Add the prawns and simmer until they are cooked.
Add the water from the green tender coconut. Cook until the sauce reaches a pouring consistency. Season with salt to taste.
Cut off the top end of the green coconut and keep the shell of the head for covering.
Pour the curry into the shell and cook for 20 minutes in a water bath, submerging the stuffed green coconuts halfway.
Serve hot in the shell, garnished with fresh coriander leaves.

Variations

For a spicier version, add more green chili paste or red chili powder.
You can also add vegetables like potatoes or carrots to the curry for added texture and flavor.

Cooking Tips & Tricks

Make sure to devein and clean the prawns thoroughly before cooking to ensure a clean and fresh taste.

- Cooking the onion paste until the oil separates from the sides helps to develop a rich and flavorful base for the curry.

- Simmering the curry slowly allows the flavors to meld together and creates a creamy and luscious sauce.

Serving Suggestions

Serve Dab Chingri Malai Curry with steamed rice or naan for a complete and satisfying meal.

Cooking Techniques

Slow simmering is key to developing the flavors in this dish and creating a creamy and luscious sauce.

Ingredient Substitutions

If you don't have fresh prawns, you can use frozen prawns instead.

- You can also substitute coconut milk with heavy cream for a richer sauce.

Make Ahead Tips

You can prepare the curry ahead of time and reheat it before serving for a quick and easy meal.

Presentation Ideas

Serve the Dab Chingri Malai Curry in the hollowed-out green coconut shells for a unique and impressive presentation.

Pairing Recommendations

Pair this dish with a side of cucumber raita or a fresh salad to balance out the richness of the curry.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

10g per serving

Fats

20g per serving

Proteins

15g per serving

Vitamins and minerals

This dish is rich in vitamin C, iron, and calcium from the prawns and coconut milk.

Alergens

This dish contains shellfish, nuts, and dairy.

Summary

Dab Chingri Malai Curry is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Dab Chingri Malai Curry is a delicious and flavorful Bengali dish that features prawns cooked in a creamy coconut milk gravy. With its rich and luscious sauce, this dish is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a hot summer day in Kolkata, and I had been invited to a friend's house for lunch. As soon as I entered the kitchen, I was hit by a wave of delicious aromas that made my mouth water. My friend's mother was busy at the stove, stirring a pot of bubbling curry that was filled with plump prawns and creamy coconut milk.

I watched in awe as she deftly added spices and seasonings to the pot, creating a symphony of flavors that made my taste buds tingle with anticipation. When she finally served the dish, I took my first bite and was instantly transported to a world of culinary delight. The flavors were rich, the prawns were perfectly cooked, and the sauce was velvety smooth. It was a taste sensation unlike anything I had ever experienced before.

I knew then and there that I had to learn how to make this dish for myself. I begged my friend's mother for the recipe, but she simply smiled and said, "It's a family secret, passed down from generation to generation. But if you're truly interested, I can teach you how to make it."

And so, for the next few weeks, I spent every spare moment in my friend's kitchen, learning the intricacies of Dab Chingri Malai Curry. I watched as my friend's mother ground spices, grated coconuts, and marinated prawns with care and precision. I asked a million questions, took copious notes, and made sure to pay attention to every detail.

Finally, after much practice and patience, I was able to recreate the dish on my own. I invited my friend and her family over for dinner, and when they took their first bites of my Dab Chingri Malai Curry, their faces lit up with joy and satisfaction. I had done it – I had mastered the recipe that had captivated me from the very beginning.

Over the years, I continued to make Dab Chingri Malai Curry for my family and friends, each time adding my own little twist to the dish. I experimented with different spices, tried out new cooking techniques, and even incorporated local ingredients to give the curry a unique flair.

But no matter how many variations I made, the essence of the dish remained the same – a rich, creamy curry that was bursting with flavor and filled with plump, juicy prawns. It became a staple at family gatherings, a dish that everyone looked forward to and savored with delight.

As I grew older and my hands grew weary, I passed down the recipe for Dab Chingri Malai Curry to my own daughter, who had always shown an interest in cooking. I taught her the secrets that I had learned from my friend's mother all those years ago, and watched with pride as she recreated the dish with finesse and skill.

And now, as I sit in my kitchen, surrounded by the comforting scents of spices and herbs, I am filled with gratitude for all the wonderful recipes that I have learned over the years. Each dish tells a story, each ingredient holds a memory, and each bite is a reminder of the love and care that goes into every meal.

But it is Dab Chingri Malai Curry that will always hold a special place in my heart. It was the dish that captivated me, the recipe that I worked tirelessly to master, and the flavor that has brought joy to so many. And as I take my last bite of this delicious curry, I am filled with a sense of contentment and fulfillment, knowing that I have truly found my passion in the kitchen.