Chingri Maach is an authentic Bengali style steamed shrimp curry that is made with spiced coconut milk. This is a quick recipe that you can make and serve it along with rice and papad for dinner or lunch.
Clean, devein and wash the prawns thoroughly. Apply a little salt and turmeric powder
Heat half tablespoon oil in a pan and sauté the prawns on medium heat for two to three minutes. Remove from heat and set aside. Grind ginger to a fine paste
Heat remaining oil in a pan; add bay leaves, green cardamom, cloves, and cinnamon. Stir-fry briefly. Add onions and sauté for two to three minutes or until the onions turn translucent.
Blend the red chilli powder in a little water and add. Stir-fry on medium heat for two to three minutes or until oil separates. Add ginger paste and continue to cook for about two minutes sprinkling little water from time to time to prevent burning
Add the sautéed prawns and coconut milk. Simmer for two minutes, adjust salt and serve hot