Chingri MalaiKari

Ingredients

For the Alligator Sauce Piquante:

• 2 to 2 ½ lbs large prawns
• 1 ½ tsp turmeric powder
• 1 ½ tsp salt, or to taste
• 3 tbsp ghee
• 5 shallots (depends on size), thinly sliced to make 1 cup
• 6 shallots
• 1 ½ inch piece ginger
• 6 cloves garlic
• 2 tbsp oil
• 3 bay leaves
• 5 cloves
• 2 sticks cinnamon, 1 inch long each
• 6 green cardamoms
• 1 tsp whole cumin seeds
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp kashmiri chili powder
• 3 tbsp tomato paste
• 2 tsp Bengali gorom moshla powder (consisting of 2 sticks cinnamon, each 1 inch long; 4 green cardamoms; 2 cloves)
• 2 - 13.5 oz cans coconut milk
• 2-3 tsp sugar (or to taste)
• 2 whole green chilies
• 3-4 tsp dried coconut milk powder (or to taste)
• 2-3 tbsp fresh cilantro, chopped for garnish

Instructions

1. 1
   Rinse the prawns in cold water in a colander. Pat dry with paper towels and put in a bowl.
2. 2
   Dust the prawns with about ½ teaspoon salt and ½ teaspoon turmeric powder.
3. 3
   In a wok, heat oil until almost at smoking point, then add the prawns. Reduce heat to medium and sauté briefly (don’t overcook). Remove from wok and set aside in a bowl.
4. 4
   In a separate wok, add ghee, bay leaves, cloves, cinnamon sticks, cardamom, and cumin seeds.
5. 5
   Add shallot slices, lower heat to medium/medium-low and and fry until light golden.
6. 6
   In the meantime, make a paste of 6 shallots, ginger, and garlic.
7. 7
   Add paste of shallots, ginger, garlic to the wok.
8. 8
   Add 1 teaspoon turmeric, chili, cumin, coriander powder, a teaspoon of gorom moshla powder, and tomato past.
9. 9
   Add a teaspoon of water and stir until it dries up, then add another teaspoon and repeat the process until the smell of raw spices goes away and oil rises to the surface (this is known as the “koshano” technique in Bengali and helps develop the flavor of the sauces). This process should take about 10 minutes.
10. 10
    Then add coconut milk (leaving aside about 3 teaspoons) to the wok with spices and bring to a boil.
11. 11
    Add 1 teaspoon salt and sugar. Keep the wok over medium-high heat and cook until gravy thickens.
12. 12
    Add the cooked prawns and green chilies to the wok once the gravy has thickened. Stir and cook for about 3 more minutes.
13. 13
    Add remaining teaspoon gorom moshla, ½ teaspoon ghee, 3 teaspoons coconut milk powder, stir.
14. 14
    Taste for salt, sugar, coconut milk powder and add more if necessary.
15. 15
    Garnish with chopped cilantro and serve with plain rice or polau.