Chingri Malai Rice / Prawn & Rice cooked in Coconut Milk

( Vegetarians can substitute the prawns with paneer .... tastes equally good. Add some sliced onions for more flavour as paneer has no flavour of its own ... unlike the prawns. )

It is difficult to name a dish that you conjure up on your own. Which is why I have just put in the names of the main ingredients together ... if it still looks like a proper name ... well ... am lucky.

Chingri / Prawn Malakari is a pretty famous Bengali dish. Cooked in rich coconut milk, this dish is flavourful and delicate at the same time.

But this time I was cooking prawns only for myself. Had some coconut milk ( I use packet milk ... and find it pretty thick and good enough) ... so thought of making Prawn Malakari. But that would mean cooking rice seperately. Ah ... too much work for one soul.

So thought of combining the two ... and have a one pot meal .... my fav. No hassles. :-)

Even though I do not like sweets, I do like a little sweetness in almost every dish ... maybe it is that Bengali thing in me ... and sometimes do crave the sweetness of coconut milk in dishes ... which makes me cook Coconut Rice often.

I had previously posted Coconut Rice & Coconut Chicken. This recipe uses lesser ingredients than the chicken version.

And is perfect when you are having guests ... cooks on its own ... and with the minimum of stuff to use.


Need :

Prawns - 200 gms ( shelled, deveined and slightly steamed [optional] ),
Basmati rice - 1 tea cup  ( washed,  soaked for a while),
Coconut milk - half from the packet, around 5 or 6 tbsp, or as much as you like
Whole dry red chillies - 2, broken
Whole garam masala ( cinnamon, green cardamom , cloves ) - 2 each
Salt - a pinch
Sugar - 1 tsp
Cooking oil - 1 tbsp
Water.

How to :

Heat a little oil in a heavy bottomed kadhai / wok.
Add the chillies and the whole garam masala.
Now add the prawns and stir a little.
As soon as they change colour add the rice.
( Do not over fry the prawns ... they lose the softness).
Stir well and add the coconut milk ( on low flame ), salt and sugar.

If needed adjust with a little water. Cover and cook till rice is done .... but not overcooked.
Remove from heat , fluff it up with a fork or give a stir to separate the rice grains and keep covered for a while.



Serve hot.

This tastes so good that you need almost nothing to accompany it. But if preparing or guests, do pair it with something spicy and yet has less gravy.

Enjoy! :-)