Mar 252014
 
Prawn Malai Curry| Bengali Chingri Macher Malaikari
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Prawn Malai Curry

Prawn Malai Curry

Prawn Malai Curry is a traditional Bengali preparation of prawns in fresh coconut milk. Creamy Chingri Macher Malaikari is a delicious Bengali style delicacy where lightly sautéed prawns are simmered in a spiced coconut milk gravy. Authentic Bengali Prawn Malai Curry goes well with steamed rice or Pulao.

Prawns have high protein content, essential for growth and development. Prawns are low in calories and rich in heart-healthy omega-3 fatty acids.

Jumbo Prawn Malai Curry Recipe Step By Step:

Prawn Malaikari is a classic Bengali dish where jumbo prawns are simmered in spices and thick coconut milk. Chingri Mach is the Bengali term for prawns/shrimps. Learn how to make this easy and delicious Bengali prawn curry with coconut milk.

1. To make Bengali Chingri Malai Curry, clean and devein the prawns. Sprinkle salt, turmeric and red chilli powder and set aside for 10 minutes.

Prawns for Authentic Bengali Prawn Malai Curry

Jumbo Prawns

2. Meanwhile grate (or grind) the onions and slit the chilli.

3. Heat oil in a frying pan. Toss in the marinated prawns and sauté till they get a golden tinge. Remove fried chingri maach into a bowl and keep aside.

Fried Prawns For Bengali Chingri Malai Curry

Lightly fry the prawns

4. To the same pan, add the bay leaves, cinnamon, cardamom and cloves. When they begin to splutter, add the onions and green chilli. Fry on medium heat till the onions turn brown.

Saute Whole Garam Masala for Bengali Prawn Curry

Saute whole garam masala, onions

5. Tip in the ginger paste and fry for a couple of minutes.

Add ginger paste for prawns in coconut milk gravy

Add ginger paste

6. Sprinkle turmeric, chilli powder, cumin powder, salt and sugar and mix well.

Add Prawns for Malaikari

Add prawns

7. Stir in the sautéed prawns, mix everything together and pour in ¾ cup of water. Cover and cook the prawns curry for 10 minutes.

Add coconut milk for Chingri Malai Curry

Add coconut milk

8. Gently mix in the coconut milk and simmer on low heat till the prawns are done and the chingri malai gravy becomes thick and creamy.

Simmer chingri maach for malaikari till cooked

Simmer prawns till cooked

9. Add a dash of cardamom powder and finish off chingri malai curry with a blob of pure ghee.

10. Remove and serve delicious Bengali Prawn Malai Curry with plain white rice.

Chingri Macher Malaikari Bengali Recipe

Chingri Macher Malaikari

If you are looking for more prawn recipes, do try out Chingrir Bati Chorchori and Lau Chingri.

Prawn Curry With Coconut Milk Recipe details below:

Prawn Malai Curry
 
Prep time
Cook time
Total time
 
Chingri Malai Curry is a favourite seafood dish in most Bengali households. Chingri Maach, lightly fried and simmered in spices and fresh coconut milk and served with steaming hot rice is just divine. Try out this authentic prawn curry Indian recipe.
Author:
Recipe type: Main Dish
Cuisine: Bengali
Serves: 4
Ingredients
  • Jumbo Prawns - 12
For Marination:
  • Salt
  • Turmeric - ½ tsp
  • Red chilli powder - ½ tsp
For the gravy:
  • Onions – 3 large
  • Green chilli – 1
  • Ginger Paste – 1 tsp
  • Bay Leaves - 2
  • Cinnamon stick – 1
  • Cloves - 5
  • Cardamom - 6
  • Oil - 3 tbsp
  • Turmeric Powder – ½ tsp
  • Salt to taste
  • Sugar – ½ tsp
  • Cumin Powder – ½ tsp
  • Red Chilli Powder - ½ tsp
  • Coconut Milk – 1 ½ cups
  • Ghee - 1 tsp
  • Cardamom Powder – ½ tsp
Instructions
  1. For this easy prawn curry recipe Indian style, clean and devein the prawn. Marinate with salt, ½ tsp of turmeric powder and ½ tsp of chilli powder. Keep aside for 10 minutes.
  2. Grate the onions and slit the green chilli. (You can also grind the onions to a smooth paste).
  3. Heat oil in a pan and lightly fry the prawns on both sides. Remove and keep aside.
  4. Add bay leaves, cinnamon, cloves and cardamom to the same oil.
  5. Once they start to splutter, add grated onions and green chilli. Fry for 4-5 minutes, till the onions brown.
  6. Add ginger paste and sauté for 2-3 minutes till the raw smell disappears.
  7. Add remaining red chilli powder, turmeric powder, salt and sugar. Add cumin powder. Mix well.
  8. Toss in the fried prawns, combine well and add ¾ cup of water. Cover and cook for 10 minutes.
  9. Add the coconut milk and simmer on low flame till the gravy thickens and the prawns are well cooked.
  10. Sprinkle some cardamom seed powder and top off with a blob of ghee.
  11. Remove and serve Bengali Chingri Macher Malai Curry with hot rice.
Nutrition Information
Serving size: 238g Calories: 337 Fat: 29g Carbohydrates: 16g Protein: 7g Cholesterol: 35mg

 

Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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