Chingri, O my chingri...

This is ridiculous I know - 4 posts the same night. What can I say (that was a rhetorical query), I'm on a roll, this time, inspired by a crustacean or 5.....
Eeeps! A chocolate fashion show... I think I'm going into cardiac arrhythmia...!! Detachable edible strawberries - I swear that's what they said.... see, it's not really my fault that I go off on tangents. Under these circumstances, what is a woman to do????!!!! Let some dark chocolate melt on contact with body heat, obviously. I shall return.
Now focus. It's' been a while since I've done this, but it would be criminal not to...Chingri Malai Curry. Hardly a secret to anyone with a half decent Bong pedigree, but not all of us have that privilege. Luckily, you have me :). I got this receipe off my mummy, because it's one of the best things she makes which doesn't even come close to tasting of stew! As an aside, if you want to get your grubby paws on any of my Dad's receipes, you're just gonna have to buy the book. But back to the chingri (prawn to the less perceptive), it a traditional bengali curry, with coconut and is simply scrumptious! It's best eaten with rice, even though it's quite a thick jhol (curry in bengali - that's for the Hungarian) and tastes even better the day after - make that a couple of days after. But now, without any furhter ado, let me share with you...

Ma's Chingri Malai Curry

Ingredients:
3-4 tbsp Vegetable oil * 250 gm prawns (leave the tails on – well, you could take ‘em off, but any self respecting Bong will tell you that’s where the flavour comes from) * 2 Onions (finely chopped/paste. I actually bought a mixie for this!) * 1 cup thick coconut milk (the proper way to do this would be to use real grated coconut, but I’m not very proper. Neither is my mother) * 2 Green chillies (just snap in half or leave whole) * 3 Elaichi (cardamom) * 2-3 Lavang (cloves) * 1 Tejpata (bay leaf) * Haldi powder (a smattering of turmeric) * Salt (to taste) * Milk (if required)

Method:
Lightly sprinkle salt and haldi and coat the prawns (best done with your fingers – food always tastes better when not held at spoon distance. Or yes, maybe I just enjoy messing about….). Heat 1½ - 2 tbsp of oil and quickly sauté the prawns very lightly just till they start to go opaque (shouldn’t take more than 1½ -2 min). Keep aside. Heat the rest of the oil; add the onions, and 1 elaichi & lavang, crushed. Fry till the onions turn red and the house smells delicious. This can take some time, don’t rush it, but also make sure you don’t burn them. Add the tajpata, coconut milk and stir in to mix. Throw in the prawns, the other 2 elaichis & lavangs and chillies, and bring to a gentle boil, stirring to blend. If it’s too thick, add a little milk and keep stirring – a couple of minutes, and then you’re good to go… (it's meant to be a thick gravy, so DON'T make it runny!!) or as Kolkatar Didi used to say, Jompesh kore kheyyo!

But if you want to have Apara's Chingri Malai Curry, do exactly as above, let it cool and chuck it in the fridge for 2 days.... then zap in the microwave AA-HAAA MORI!