Today we have succulent prawns nestled in a sauce cooked with plenty of onions. Do Pyaza are typically the Indian dishes where either meat, vegetables or seafood is cooked with plenty of onions.
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A beautifully flavored simple shrimp curry is what we have today. I would call it “Chingri Maacher Jhaal” in Bengali. A recipe cannot get simpler than this. If you think making curry was hard work, you have to give this a try 🙂 You might just change your mind!
[…] These delightful shrimp curry carries the flavors from my home. Cooked in creamy coconut milk, it is redolent of cardamom and cinnamon – spicy but with a hint of sweet. And to this packet with memories, I have also added some pomegranate, a twist which worked out really well. […]
Chingri Maacher Malaikari is a signature dish from Bengal. Golda Chingri or jumbo prawns are cooked in a spiced creamy sauce made with thick coconut milk. I have grown up in this East Indian State (West Bengal), having to eat (and loving every bite and moment of it) this simply marvelous dish […] |
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