Make this Bengali Chingri Malai at home, featured in top 50 seafood dishes in the world

TasteAtlas recently shared their list of ‘Top 50 Seafood Dishes In The World’ and you'll be proud to know that a traditional Indian curry has grabbed a spot on the prestigious list. Yes, the delicious Bengali Chingri Malai has gone global. This mouthwatering dish combines the goodness of prawns with sweet and indulgent coconut milk and fills your heart even more than your stomach! If you also want to try this world-famous dish, we've got just the recipe for you!

Also Read: Add this beetroot soup to your diet to boost your iron levels

Easy Bengali Chingri Malai recipe

bbc.co.uk/Pinterest

Ingredients

12-15 large prawns (shelled and deveined with their tails left on)

100 ml coconut milk

100 ml water

50 gm freshly grated coconut

4 tbsp mustard oil

4 cardamom pods (green)

3 cloves

2 bay leaves

2 cloves of garlic

2-3 slit green chillies

1 small onion (roughly chopped)

1 cinnamon stick

1-inch piece of ginger (grated)

1 tsp sugar

1 tsp cumin powder

½ tsp turmeric powder

¼ tsp Kashmiri red chilli powder

½ tsp salt (can adjust according to taste)

fresh coriander leaves (roughly chopped for garnish)

Also Read: Easy recipe for Kheer's Spanish twin: Arroz Con Leche

Instructions

ludyesfera.com/Pinterest

1. In a bowl, combine shrimp with salt and turmeric and toss it evenly so that the shrimp is fully coated in it.
2. Heat a wok over medium flame and add mustard oil sauté the shrimp for 6-8 minutes. Once the shrimp turn pink, take them off the heat immediately.
3. In the same wok add more oil, and then one by one add green chillies, bay leaves and cloves. After 10-15 seconds add onion and sauté them for about 3 minutes until they turn translucent. 
4. Now add ginger and garlic, turmeric powder, cumin powder and Kashmiri red chilli powder, mix everything together and cook for 2-3 more minutes. 
5. Now turn the heat to low, carefully add coconut milk and let the curry simmer for 4-5 minutes.
6. Once the curry appears cooked, add the shrimp and sugar, cover the wok with a lid and let it cook for 3-4 more minutes.
7. Take off the lid, taste it and add more sugar or salt if required, and bring it to a boil one last time.
8. Transfer to a serving dish and top it with freshly grated coconut, garnish with coriander leaves.
9. Serve hot with rice and enjoy!

Whether you are a foodie or not, if you like seafood and prawns, you will love this dish! So, the next time you are the in mood for an indulgent dish, that's not too spicy but still packs a punch, make this dish at home and wow your family.

Also Read: Perfect chai-time snack on a rainy day: Mumbai-style frankie

For more on health, astrology and fashion from around the world please visit Indiatimes Lifestyle.