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Facebook Live: Shrimoyee Chakraborty From Calcutta Street Restaurant
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Facebook Live: Shrimoyee Chakraborty From Calcutta Street Restaurant

Picture of Andrew Webb
Food & Drink Editor
Updated: 9 February 2017
After dozens of successful pop-ups and one-off events to her name, Shrimoyee Chakraborty will be opening the doors of her first permanent restaurant in central London this July. We went to meet her to find out more.
Called Calcutta Street, in homage to her native India, the restaurant will have a menu revolving around Shrimoyee’s family dishes, passed down from mother to daughter over several generations but here made with great, seasonal British ingredients.
We will be catching up with Shrim for our Facebook Live cooking demo, where she’ll explain how to  make this easy prawn malai curry in under ten minutes in this exclusive video. And if you want to make it at home, the recipe’s below. We’ll also hear what makes her Mother’s cooking so special.
Prawn Malai Curry Recipe (1 Portion)
Ingredients:
  • 200g king prawns
  • 1 onion blended or blitz to a pulp
  • 1 large clove of garlic coarsely chopped
  • 1 teaspoon of fresh ginger
  • 2-3 green chillies, split
  • 1 can of coconut milk
  • 4 small bay leaves
  • 1 teaspoon of garam masala
  • ½ teaspoon chilli powder
  • 1 teaspoon of ground turmeric
  • pinch of salt
  • Pinch of sugar
Method:
Peel the prawns from the centre (but leave the head and tails) and mix it with turmeric and salt and keep aside for about 15 mins
Shallow fry the prawns so they turn golden in colour and keep them aside
In the same oil, add the chopped garlic, bay leaves, add the can of coconut milk
Add a little water (about 1/3 of the can)
Add red chilli powder, a little of the turmeric powder and salt
Add the green chillies
Mix well and cook the gravy for 10 minutes
Then add the fried prawns
Cook on a low heat for five minutes till the gravy thickens
Serve with rice