Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry
Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, bengali prawn in coconut milk curry/ chingri maacher malai curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry is something that I’ve loved my entire life.

Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach (a common Bengali term used for lobsters, prawns or shrimps) is generally a part of the Bengali menu, especially on occasions such as the. Also known as Prawn Malai Curry. I'm a huge seafood-loving person and love having shrimp/prawn/fish recipes that are mildly cooked and this Chingri Malai Curry / Bengali Coconut Malai Curry = Creamy or Cream-based Curry.

To begin with this particular recipe, we have to prepare a few components. You can have bengali prawn in coconut milk curry/ chingri maacher malai curry using 14 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry:
  1. Prepare 1/2 Kilogram Prawns (I used 8 large prawns, with heads)
  2. Get 2 Cinnamon Sticks of
  3. Take 3 Pods Cardamoms
  4. Make ready 5 Cloves
  5. Take 1 Onion Medium , paste
  6. Take 1 Tablespoon Ginger-Garlic paste
  7. Make ready To Taste Salt
  8. Take 1 Teaspoon Sugar
  9. Take 3 Tablespoons Curd Yogurt / Plain
  10. Get 2 Cups Coconut Milk
  11. Make ready 2 Green Chillies , slit (optional)
  12. Take 1/2 Teaspoon Turmeric Haldi Powder /
  13. Get 1/3 Cup Mustard Oil
  14. Get 1/4 Cup Water

Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) The name of this chingri macher recipe bears somewhat of a double meaning. 'Malai' meaning 'cream' recalls the coconut-milk base in which the. 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 Macher Malai Curry is one of the Bengali regal dishes. Chingri Macher Malai Curry is also known as Prawn Malai Curry & it's a traditional Bengali recipe that's cooked with sauteed Tiger prawns or lobsters in a creamy coconut milk based sauce that has fewer spices.

Instructions to make Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry:
  1. In a non-stick wok, add about half of the mustard oil, and heat it up.
  2. Meanwhile, marinate your prawns with a little bit of salt and turmeric powder.
  3. Add the prawns to the wok once the oil is hot.
  4. Sauté the prawns on medium heat till they turn yellow/orange in colour. Remove, and put aside.
  5. Add more oil to the wok.
  6. Add whole pieces of cinnamon, cardamon, and clove. Wait for them to splutter.
  7. Now, add the onion paste, along with the ginger-garlic paste. Also add salt and rest of the turmeric powder.
  8. Pour in more oil if required, and cook this mixture on medium heat for 4-5 mins. The paste should turn slightly brown in colour, and should not smell raw.
  9. While the paste is cooking, put the curd in a small bowl and whisk it well.
  10. Once the paste is cooked, bring the heat to low, and then add the curd. Mix well.
  11. Now add in the sugar. Stir.
  12. Finally, pour in the coconut milk. Add the chillies. Let the gravy simmer for 2-3 mins.
  13. Add in the water. Then place the prawns into the gravy.
  14. Stir gently. Cover with a lid, and let this cook for 3-4 mins.
  15. Add more sugar and salt if required. This gravy is meant to be sweet-savoury in flavour, so make sure it doesn't taste just salty.
  16. Serve with hot white rice! And watch everyone lick their fingers! :)
  17. PS: If you don't have coconut milk, then add 3-4 tablespoons of coconut powder to 2 cups of water. Use this mix. It works perfectly well!

Chingri Macher Malai Curry is one of the Bengali regal dishes. Chingri Macher Malai Curry is also known as Prawn Malai Curry & it's a traditional Bengali recipe that's cooked with sauteed Tiger prawns or lobsters in a creamy coconut milk based sauce that has fewer spices. Tiger prawns aka "Bagda Chingri" & Lobsters aka "Golda Chingri" are the two most. Golda Chingri'r Malaikari is a classic Bengali preparation with Lobster or prawns and coconut milk. This silky smooth creamy yet surprisingly light Chingri Macher Malai Curry tastes best with steamed rice or Basanti Polau.

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