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 sauteed prawns are simmered in a thick coconut gravy.
Prawns have high protein content, essential for growth and development. Prawns are low in calories and rich in heart-healthy omega-3 fatty acids.
Prawn Malai Curry Recipe:
Prawn Malai curry 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.
- To make this chingri recipe, firstly clean fresh prawn and devein. Sprinkle salt, turmeric and chilli powder on them and mix well. Set aside for ten minutes.
- Then, either finely chop/grate or grind the onions; slit the chilli.
- Heat some oil in a kadai. Put in the marinated prawns and fry them over medium heat till they get a slight colour. Remove the prawns and set aside.
- Next, toss in bay leaves, cinnamon, cardamon, cloves into the pan. Saute for 1-2 seconds.
- Add the onions and chilli. Saute the onions over medium heat till they start to brown.
- Tip in the ginger paste and fry for 2-3 minutes.
- Then sprinkle salt, sugar, red chilli powder, turmeric powder and cumin powder. Combine well.
- Put in the prawns and mix everything together. Pour a little water and cook covered for ten minutes.
- Then add the thick coconut milk and stir. Cook on a low flame till the gravy thickens.
- Add a dash of cardamom powder and some fresh ghee.
- Remove and serve Prawn Malai Curry with rice.
If you are searching for more coconut-based recipes, then do try out Chal Kumro With Narkol.
Chingri Coconut Curry Recipe details below:
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.
Amazing ,this dish is really a great one i really love bengali dishes a lot . You have explained the steps so well and the picture you have putten up are so beautiful. I am going to try this out for my family thank you so much for sharing.