Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, bengali prawn in coconut milk curry/ chingri maacher malai curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chingri Macher Malaikari is one of the best Bengali Fish recipes. Undoubtedly it is among the mouth watering ones. Bengalis, who are one of the hardcore.
Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry is something which I’ve loved my entire life.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry:
- Make ready 1/2 Kilogram Prawns (I used 8 large prawns, with heads)
- Make ready 2 Cinnamon Sticks of
- Make ready 3 Pods Cardamoms
- Take 5 Cloves
- Take 1 Onion Medium , paste
- Get 1 Tablespoon Ginger-Garlic paste
- Get To Taste Salt
- Prepare 1 Teaspoon Sugar
- Prepare 3 Tablespoons Curd Yogurt / Plain
- Get 2 Cups Coconut Milk
- Take 2 Green Chillies , slit (optional)
- Get 1/2 Teaspoon Turmeric Haldi Powder /
- Take 1/3 Cup Mustard Oil
- Get 1/4 Cup Water
Bengali Prawn curry with mustard, coconut & chilli. In a lot of regions across India coconut and seafood is a classic combination. The Bengali prawn curry 'Chingri Malai' uses prawns with coconut to make a truly sumptuous dish. 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.
Instructions to make Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry:
- In a non-stick wok, add about half of the mustard oil, and heat it up.
- Meanwhile, marinate your prawns with a little bit of salt and turmeric powder.
- Add the prawns to the wok once the oil is hot.
- Sauté the prawns on medium heat till they turn yellow/orange in colour. Remove, and put aside.
- Add more oil to the wok.
- Add whole pieces of cinnamon, cardamon, and clove. Wait for them to splutter.
- Now, add the onion paste, along with the ginger-garlic paste. Also add salt and rest of the turmeric powder.
- 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.
- While the paste is cooking, put the curd in a small bowl and whisk it well.
- Once the paste is cooked, bring the heat to low, and then add the curd. Mix well.
- Now add in the sugar. Stir.
- Finally, pour in the coconut milk. Add the chillies. Let the gravy simmer for 2-3 mins.
- Add in the water. Then place the prawns into the gravy.
- Stir gently. Cover with a lid, and let this cook for 3-4 mins.
- 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.
- Serve with hot white rice! And watch everyone lick their fingers! :)
- 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 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. Heat oil in a pan at medium heat. Add coconut milk, salt to taste and mix well. Add a pinch of sugar, ghee, slit green chilies.
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