CHINGRI MACHER MALAI CURRY   (Prawns Cooked in Coconut Milk)

CHINGRI MACHER MALAI CURRY
(Prawns Cooked in Coconut Milk)

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This recipe is another Bong speciality. Chingri Macher Malai Curry is basically King Prawns cooked in coconut milk. This dish was my Baba’s (dad’s) favourite dish.

He would make this dish for every special occasion, and all of us used to be his helpers in the kitchen. Those good old days were so much fun. He would cook something special and we’d look forward to tasting his creations. And on that day, mom would get a break from cooking, and we would have fun with Baba. My Baba was my mentor, my guru, and my guide, as well as a very good friend. I started learning cooking from him at a very early age and then started loving it. I developed a passion for cooking different types of cuisines because of him.  But I always give the traditional recipes a twist, according to my taste, which I did with this dish too. Because normal is so boring!

Love you baba. Miss you so much! But you will always remain in our hearts.

RECIPE FOR CHINGRI MACHER MALAI CURRY:
(BENGALI STYLE KING PRAWNS COOKED IN COCONUT MILK)

image of CHINGRI-MACHER-MALAI-CURRYIngredients:

  • 300 gms  – Cleaned and deveined king prawns (with head and tail on)
  • 300ml – Fresh coconut milk (first thick extract)
  • 300ml – Fresh coconut milk (second extract)
  • 2 medium – Onions pureed
  • 1 medium – Tomato pureed
  • 1 tbsp – Ginger garlic and green chilli paste
  •  ½ tsp – Turmeric powder
  • ½ tsp – Kashmiri red chilli powder
  • ½ tsp – Garam masala powder (preferably homemade)
  • 2 to 3 nos – Slit green chillies
  • 1 tbsp – Oil
  • 1 tsp – Ghee (Clarified butter)
  • Whole spices – 2 green cardamom, 1″ cinnamon, 2 cloves and a bay leaf for tadka (tempering)
  • Salt  to taste

image of CHINGRI MACHER MALAI CURRY Method:

  1. Firstly, apply some turmeric powder and salt to the prawns and keep aside for a while.
  2. Heat a pan, add oil and ghee and all the whole spices and let them crackle.
  3. Add a little salt to the oil and pureed onions to it (Note: Adding salt to the oil before adding the onion puree will minimise the spluttering of oil all over the cooking range), fry for a few minutes.
  4. Add the ginger, garlic, and green chilli paste, turmeric powder, red chilli powder, and garam masala and fry till the oil leaves the sides of the vessel and the raw smell of masala fades away.
  5. Add the tomato puree and fry till the raw smell fades away.
  6. Add the prawns and slit green chillies and mix very gently.
  7. Cook for a couple of minutes and then add the second  thin extract of coconut milk to the prawns, after boiling for a few minutes, add the first thick extract of the coconut milk and give it a gentle stir.
  8. Cover and cook on medium heat till the prawns are cooked and the gravy becomes semi-thick, sprinkle some fresh garam masala and serve hot with fluffy steamed rice.
  9. Your soft, succulent melt-in- the-mouth Chingri Macher Malai curry is ready. Serve with love. Enjoy!
CHINGRI MACHER MALAI CURRY (Prawns Cooked in Coconut Milk)
 
Author:
Recipe type: Bong Connection Affairs, Main Course, Main course, Non-veg
Cuisine: Indian
Ingredients
  • 300 gms - Cleaned and deveined king prawns (with head and tail on)
  • 300ml - Fresh coconut milk (first thick extract)
  • 300ml - Fresh coconut milk (second extract)
  • 2 medium - Onions pureed
  • 1 medium - Tomato pureed
  • 1 tbsp - Ginger garlic and green chilli paste
  • ½ tsp - Turmeric powder
  • ½ tsp - Kashmiri red chilli powder
  • ½ tsp - Garam masala powder (preferably homemade)
  • 2 to 3 nos - Slit green chillies
  • 1 tbsp - Oil
  • 1 tsp - Ghee (Clarified butter)
  • Whole spices - 2 green cardamom, 1" cinnamon, 2 cloves and a bay leaf for tadka (tempering)
  • Salt to taste
Instructions
  1. Firstly, apply some turmeric powder and salt to the prawns and keep aside for a while.
  2. Heat a pan, add oil and ghee and all the whole spices and let them crackle.
  3. Add a little salt to the oil and pureed onions to it (Note: Adding salt to the oil before adding the onion puree will minimise the spluttering of oil all over the cooking range), fry for a few minutes.
  4. Add the ginger, garlic, and green chilli paste, turmeric powder, red chilli powder, and garam masala and fry till the oil leaves the sides of the vessel and the raw smell of masala fades away.
  5. Add the tomato puree and fry till the raw smell fades away.
  6. Add the prawns and slit green chillies and mix very gently.
  7. Cook for a couple of minutes and then add the second thin extract of coconut milk to the prawns, after boiling for a few minutes, add the first thick extract of the coconut milk and give it a gentle stir.
  8. Cover and cook on medium heat till the prawns are cooked and the gravy becomes semi-thick, sprinkle some fresh garam masala and serve hot with fluffy steamed rice.
  9. Your soft, succulent melt-in- the-mouth Chingri Macher Malai curry is ready. Serve with love. Enjoy!

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