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Mahmuda- Chingri Macher Malai Curry
Chingri macher malai curry is an essential whenever there is a family gathering in my house. In Bangladesh, family gatherings are called Dawats. I can still clearly recall that this dish was a mainstay at practically all of our special occasion or dawats. Every time I ate it as a little child, not knowing how to cook, I was amazed by how good it tasted! But chingri macher malai curry is not a Bengali dish. This dish originated from Malaysia and came to Bangladesh in the ancient times. After it came to Bangladesh many variations were made to it. Many variations were made by the people, some use shrimp or freshwater water jumbo prawns or tiger prawns. In special occasions and celebrations this dish is used. The word malai in the dish has two meanings: it can mean cream in the Indian meaning or Malay which means Malaysian dish. The dish that came from

Malaysia was called Malay Kari Udang, which is coconut prawn curry and Laska also called spicy coconut soup. When the dish came to Bangladesh, they absolutely loved the dish because in Bangladesh people eat curry type dishes a lot. Some ingredients in the dish are shrimp (any type of prawn), oil, turmeric, garam masala, roasted cumin powder, onion, tomato, red chili powder and many more types of ingredients.

First to prepare the prawn, we will need approximately 1 lbs shrimp, 1 teaspoon salt, ½ teaspoon turmeric, 1 teaspoon mustard oil. Now in a bowl, combine salt, turmeric, and mustard oil. Then add the shrimp and gently massage in the marinade. Let stand for half an hour.

To prepare the Gravy, we would need Ghee, 2 Bay leaf, 2 Dried Red Chili, 2 barks Cinnamon and 3 Cardamom. In a pan, heat the ghee. Once the ghee is has melted, bloom all the spices: bay leaf, cinnamon, cardamom, and red chilies, making sure not to burn them. Now we will take ½ cup onion paste, 1 tsp brown sugar, 1 tsp garlic paste and 1 tsp ginger paste. We will add the onion paste and sugar, then sauté until it turns golden brown, translucent, about 8-10 minutes. Sugar enhances the flavor of the onion and helps it caramelize. Add the ginger-garlic paste and continue sautéing for another 5 minutes. Now, we will need ½ cup, chopped tomato, ½ tsp turmeric, 1-2 tsp red chili powder, 1 tsp cumin and 1 tsp salt. Once the raw smell of onion, ginger and garlic has completely dissipated. Add chopped tomatoes and combine well. Then add the ground spices: turmeric, chili red powder, cumin, and salt. Lastly, we will need 4 lightly bruised green chilies and ½ cup coconut cream. Now we will reduce heat to medium-low. Add the green chilies and coconut cream and combine well. Leave and let the sauce reduce slightly, where it becomes a little thicker. Finally, it is time to bring everything together. Add the marinated shrimp, along with all the shrimp juice, dripping back in the pan, cover them well with the sauce. We will need ½ coconut milk, 1 tsp garam masala and 1 tsp roasted cumin powder. Once the shrimp is well coated, add the coconut milk and combi everything well. Lower the heat to low and let the prawns gently bubble in the sauce for another 5 to 8 minutes. When the sauce is to your liking, it depends on how thick or thin you like the sauce, and the prawns are perfectly cooked (do not overcook them). At this point, taste the salt and add more if necessary. Top with garam masala and roasted cumin powder, combine everything once more and put out the fire. We like to eat this with white rice.