Chingri Macher Malai

Chingri Macher Malai

My take on one of my favourite Bengali dishes, Chingri Macher Malai curry.

Prawn Mousse

½ kilo fresh cleaned prawns tails removed and saved

1 large egg white

½ cup cream

1 red chilli

1 garlic clove

1 tbsp of fresh coriander leaves

½ tsp of turmeric powder

salt to taste

For Sauce

½ tbsp. red chilli powder

½ tbsp. of turmeric powder

½ tsp black pepper

1 tsp lemon juice

2 tbsp of mustard oil

½ tsp mustard seeds

½ tbsp. of coriander powder

½ tbsp of cumin powder

1 medium onion chopped

2 tbsp of ginger garlic paste

1 tomato medium chopped

1 can coconut milk

Cooked rice to serve

Bring it together:

To make mousse pulse prawn in a food processor and add rest f the ingredients until combined. Line a ramekin with cling foil and spoon in the mousse until ¾ way into the ramekins. Steam the mousse until firm or about 10 minutes.

 

To make sauce, heat mustard oil in a pan and add mustard seeds, ginger garlic paste and sauté for 30 seconds. Add onions and sauté until golden brown. Add tomatoes and sauté for 3-4 minutes on medium heat. Add spice powders and lemon juice. Cook for 30 seconds and add coconut milk and bring to boil. Add salt and simmer for 5 minutes. Blend the sauce in a blender until fine puree and strain to ensure the sauce is smooth.

 

Quickly fry the prawns tails until crispy. To plate, place rice at bottom, remove the prawn mousse from the ramekin and place on rice. Pour sauce around the rice and place the prawn tails on top of the mousse.

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