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.
Prawn Malai Curry
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.
Jumbo Prawns
Then, either finely chop/grate or grind the onions; slit the chilli.
Chopped Onions
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.
Lightly fry the prawns
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.
Saute whole garam masala, onions
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.
Add ginger paste
Put in the prawns and mix everything together. Pour a little water and cook covered for ten minutes.
Add prawns
Then add the thick coconut milk and stir. Cook on a low flame till the gravy thickens.
Add coconut milk
Add a dash of cardamom powder and some fresh ghee.
Simmer prawns till cooked
Remove and serve Prawn Malai Curry with rice.
Bengali style Chingri Macher Malaikari
If you are searching for more coconut-based recipes, then do try out Chal Kumro With Narkol.
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.
Course Main Dish
Cuisine Bengali
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 337kcal
Author Shil
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.
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.
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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.