Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chingri macher malai curry. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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. 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 most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Chingri macher malai curry is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have chingri macher malai curry using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chingri macher malai curry:
- Get 500 gm prawn
- Prepare 2 chopped tomatoes
- Prepare 1 big. chopped onion
- Take 1 tablespoon coconut milk
- Get 1 tablespoon milk powder
- Take 1 tablespoon mustard oil
- Make ready 1/2 tablespoon ghee
- Get To taste salt
- Make ready 1 teaspoon poppy seeds puree
- Take 1 tablespoon ginger garlic paste,green chilli paste
- Take 1/2 teaspoon turmeric powder
- Prepare 1 teaspoon kashmiri red chilli powder
- Make ready 1 tablespoon curd
- Take 1 teaspoon garam masala powder
- Get As needed water
- Make ready 1/4 tsp red chilli powder
- Make ready 2 bay leaves
- Get As needed cardamom,cloves
The Chingri macher malai curry is originally made, prawns with head and tails on, as prawn head adds extra flavor to this delectable dish. Ingredients for Chingri Malai Curry Recipe. Chingri Macher Malai Curry is one of the Bengali regal dishes. Bengali's other most favourite dish which is a must on every occasion is Chingri Macher Malai Curry.
Steps to make Chingri macher malai curry:
- Wash and remove the vain and scale of the prawns with water,keep all ingredients near to the cooking side,mix coconut milk,milk powder and poppy seeds puree and make a thick paste,and keep aside.
- Put prawns,turmeric powder,salt and little bit of red chilli powder mix well and keep rest,and heat the oil and put prawns to the pan and fry little and keep to the plate.
- Now put bay leaves,cardamom and cloves to the pan,and saute,add chopped onion,saute for few minutes then add termaric powder and ginger garlic paste mix with green chilli paste,mix well and keep saute. Now add chopped tomatoes saute for another few minutes till it softens,next add curd mix well add garam masala powder,put fried prawns to the pan and saute and keep the flame in low.
- Add kashmiri red chilli powder mix well saute till it becomes thick and oil comes from the gravy.Last of all put coconut milk,milk powder,poppy seeds puree mix to the gravy and along with half cup water keep boiling until the curry is ready.
- Delicious Chingri macher malai curry is ready for serving.
The tag of Bengali's quintessential fish lovers is not always wrong, though. Chingri-Malai Curry is a classic Bengali recipe with sautéed Tiger prawns, cooked in a rich coconut milk-based curry. Chingri Macher Malai Curry tastes best with steamed rice or Basanti Polau. Remove from oil with a slotted spoon and keep in the serving bowl. The dripping oil from lobsters will add extra flavours into the curry.
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