Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, prawn in coconut gravy (chingri machher malai curry). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Prawn in coconut gravy (Chingri Machher malai curry) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Prawn in coconut gravy (Chingri Machher malai curry) is something which I have loved my whole life. They are nice and they look wonderful.
Chingri Malaikari or Bengali Prawn Malai Curry is the most famous prawn recipe from the kitchens of Bengal. Prawn is cooked in Coconut Milk with spices. Bengali Famous Recipe Chingri Macher Malai Curry. Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes.
To begin with this recipe, we must first prepare a few ingredients. You can cook prawn in coconut gravy (chingri machher malai curry) using 22 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Prawn in coconut gravy (Chingri Machher malai curry):
- Prepare 400 gm Shrimp
- Take 1 big potato diced
- Prepare 200 ml Coconut milk
- Get 400 ml full fat Milk
- Get 1/2 Fried onions
- Prepare 3 tablespoons Onion paste
- Get 1 teaspoon ginger paste
- Take Whole garam masala
- Prepare 2 cinnamon sticks
- Take 5 cardamoms
- Make ready 5 cloves
- Get 5 5 pepper corn
- Prepare 1/2 teaspoon turmeric powder
- Take 1/2 teaspoon cumin powder
- Get 1/2 teaspoon red Chilli powder
- Take 1/2 teaspoon garam masala powder
- Make ready 250 gm broken cashews
- Make ready 200 gm raisins
- Take 250 gm poppy seeds
- Get 1 Table spoon ghee
- Prepare to taste Salt
- Take to taste Sugar
Chingri malai curry (Bengali: চিংড়ি মালাই কারি) also known as prawn malai curry, is a Bengali curry made from prawns and coconut milk and flavoured with spices. Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce. The name of this chingri macher recipe bears somewhat of a double meaning. Malai Curry = Creamy or Cream-based Curry.
Instructions to make Prawn in coconut gravy (Chingri Machher malai curry):
- Clean and marinade the shrimp with turmeric and salt for half hour
- Lightly fry the shrimp and potatoes and keep them aside
- Add bay leaves and whole garam masala in mustard oil
- Add the onion and ginger paste and saute for 5 mins
- Make a light paste of the turmeric powder, cumin powder, red Chilli powder and sugar in water
- Add the paste to the pan
- Blend the cashews, raisins and poppy seeds into a thick paste.
- Add the paste to the pan with the fried potatoes
- Fry for 3-4 mins
- Add the milk and let the gravy boil so that the potatoes are cooked
- When the right consistency is reached, add the coconut milk and the fried shrimps and let it all boil
- Once the gravy becomes creamy enough, turn off the stove and Sprinkle garam masala powder at the top.
- Garnish with fried onions and ghee
- Serve hot.
The name of this chingri macher recipe bears somewhat of a double meaning. Malai Curry = Creamy or Cream-based Curry. This recipe is perfect for Glutenfree, Keto diet too. It's best enjoyed with a bowl of fresh steamed white. Chingri Macher Malai Curry is a traditional Bengali recipe that's cooked with sauteed tiger prawns or lobsters in a mildy spiced coconut milk based It might get burnt & leave a bitter taste in the gravy.
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