Chingri Macher Malaikari Recipe
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.
Servings: 4
Calories: 337kcal
Ingredients
- Jumbo Prawns - 12
- 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 – 1 tsp
- Salt to taste
- Sugar – ½ tsp
- Cumin Powder – ½ tsp
- Red Chilli Powder - 1 tsp
- Coconut Milk – 1 ½ cups
- Ghee - 1 tsp
- Cardamom Powder – ½ tsp
Instructions
- Clean and devein the prawn. Marinate with salt, ½ tsp of turmeric powder and ½ tsp of chilli powder. Keep aside for 10 minutes.
- Grate the onions and slit the green chilli. (You can also grind the onions to a smooth paste).
- Heat oil in a pan and lightly fry the prawns on both sides. Remove and keep aside.
- Add bay leaves, cinnamon, cloves and cardamom to the same oil.
- Once they start to splutter, add grated onions and green chilli. Fry for 4-5 minutes, till the onions brown.
- Add ginger paste and sauté for 2-3 minutes till the raw smell disappears.
- Add remaining red chilli powder, turmeric powder, salt and sugar. Add cumin powder. Mix well.
- Toss in the fried prawns, combine well and add ¾ cup of water. Cover and cook for 10 minutes.
- Add the coconut milk and simmer on low flame till the gravy thickens and the prawns are well cooked.
- Sprinkle some cardamom seed powder and top off with a blob of ghee.
- Remove and serve Prawn Malai Curry with hot rice.