Slow cooker Chingrir Malaikari ( Prawns in coconut milk sauce)

Chingrir Malai Curry is a dish from Bengal and the 'Ghoti' repertoire. Ghotis are Bengalis from West Bengal and Bangals form the East Bengal. What is now known as Bangladesh . Chingri is bengali word for Prawns, Malai' stands for coconut milk and kari is the bengali version of curry.

Although some say that malai stands for Malay and the dish was brought back by Bengali immigrants to Malaysia during the British rule.

• Ingredients:

• 
  

• Prawns(big/medium size) : 500 gm.(deveined and tails on)

• Onions : 2(medium)

• Ginger-garlic paste : 2 tblsp.(1/2 inch ginger + 2 small cloves of garlic)

• Green chilli : 1 (slitted)

• Coconut milk : 2/3 cup

• Turmeric powder : 2 tsp.(1 tsp. for marinating prawns and 1tsp. in gravy)

• Red chilli powder : 2 tsp.(as per taste)

• Sugar : 1 tsp.

• Salt to taste

• Oil : 2 tbsp.

• 
  

• Whole spices:

• Bay leaves : 2-3

• Cardamoms : 4

• Cinnamon : 2(1 inch stick)

• Cloves : 5-6

Direction

Clean the prawns and mix it with turmeric and salt and keep aside.
Grind the onion to a paste. 
In a skillet , heat oil over medium heat. 
Add onion  and stir-fry until softened , about 3 minutes. Add the spices in the same oil and cook for a minute . Add the ginger garlic paste and cook for 2 minutes. 
Transfer to slow cooker. 
Add shrimp and coconut milk.
 Add the remaining ingredients. 
Cover and cook on high for 2 hrs, until shrimp are pink and opaque and the gravy thickens and acquires a creamy consistency. 
Serve with Plain rice or Pulav (Rice Pilaf).