Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tiger prawn malai curry (golda chingri macher malai curry). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry) is something that I have loved my entire life. They are nice and they look fantastic.
Hi friends today I am going to share an authentic Bengali Dish,Golda Chingri Malai Curry Ingredients Tiger Prawn Coconut Milk Sliced Onion Ginger Garlic. Here is Most Famous Bengali Prawn Recipe Chingri Macher Malai Curry. Trust me this Chingri Macher Malaikari recipe will put a big smile on your face.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have tiger prawn malai curry (golda chingri macher malai curry) using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry):
- Take 5 Big Tiger Prawn (500 gm)
- Take 2 medium sized onion paste
- Make ready 2 medium fresh tomato purée
- Prepare 1-1/2 coconut milk
- Take 100-200 gm mastard oil
- Get 1 tablespoon ginger garlic paste
- Get 2 Bay leaves
- Get 4 piece cardamom
- Take 2 small piece dalchini
- Prepare 1/2 teaspoon Bengali garam masala (elaich, darchihi, clove)
- Get 1/2 teaspoon kashmiri red chilli powder
- Prepare 2 tablespoons desi ghee
- Prepare 2 tablespoons sugar
- Prepare Salt as per taste
- Prepare 2 tablespoons curd
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. This creamy velvety Golda Chingri Malaikari is a royal looking rich preparation. And malaikari always calls for good quality golda chingri (lobster) or bagda chingri (tiger prawn) with their head attached. Chingri Macher Malai Curry tastes best with steamed rice or Basanti Polau.
Steps to make Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry):
- Take kadhai and put mastard oil, heat it well. Add ghee of 1 tablespoon, then again add bay leaves, clove cinnamon. Add onion to it. Fry all for 2 mins and then add ginger garlic paste to it. Fry for another 2-3 mins and then add tomato puree. Stir all together till the gravy releases oil. Add then kashmiri mirch, curd, 2 tablespoons of water and stir again for 2-3 min. Add the prawns to the gravy, 2 tablespoons of water and stir the entire content till release of oil from the gravy.
- Add coconut milk, 2 tablespoons of sugar, salt. Cook in medium flame for 2 mins. Add 1 cup of water to it, and leave it in low-medium flame for 10 mins. Add garam masala, and ghee to it. Recipe is ready for you. Serve hot. Generally this is consumed with rice or pulao. Ensure this is cooked in low-medium flame.
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 The name of this chingri macher recipe bears somewhat of a double meaning. 'Malai' meaning 'cream' recalls the. 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. "Malai' comes from ' Malay' or Malaysia. No one can tell for certain, how the curry travelled from Malaysia to Bengal Unlike tiger prawns (locally known as bagda chingri), Golda chingri has a large head Chingri Macher bati Chorchori is best cooked with medium white prawns or small prawns. Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes.
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