Chingri Malaikari | Perfect Bengali Chingri Malai Curry | Prawns Curry | Sea food Recipe | Varun

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Learn how to make Bengali Style ‘Chingri Malaikari’ or ‘Chingri Malai Curry’ with our chef Varun Inamdar.

Chingri Malai Curry Recipe or Prawn Malai Curry Recipe is a Bengali prawn curry, where prawns are cooked in spices and coconut milk making a thick curry dish. It is served with rice for an authentic Bengali meal.

Ingredients:
(Serves 3)
- 4-5 Ginat Freshwater Prawns
- Turmeric Powder
- Salt
- 2-3 Onions
- 4 tbsp Oil
- 1 tbsp Ghee
- 2-3 Cloves
- 2-3 Green Cardamom
- 1 inch Cinnamon Stick
- 2 Bay Leaves
- 2 Dried Red Chillies
- 1/2 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 tbsp Sugar
- 2-3 Green Chillies
- 1/4 cup Curds

- 1/2 cup Coconut Milk(thick)
- 1/2 cup Coconut Milk(thin)
- Salt
- 1/2 tsp Garam Masala

Method:
1. Take giant freshwater prawns and add turmeric powder, salt
2. Keep the prawns aside and in a mixer bowl, add onions and ground it
3. Once grounded, keep it aside and heat a pan
4. Add oil to the pan and let it heat
5. Now, add prawns to the pan and let it fry on each side for 30 seconds
6. After this, Remove the prawns in a bowl, and in the same pan add ghee
7. let it melt and, add in cloves, green cardamom, cinnamon stick, bay leaves, dried red chillies and mix
8. Now add in the onion paste to the pan, which was kept aside
9. Once the onion starts to cook, add in red chilli powder, turmeric powder, sugar, green chillies, curd
10. Now, let it cook on a low flame till the oil starts releasing
11. After this, add coconut milk to the pan
12. Now, turn the flame to high and let it cook
13. Add in the fried prawns to the curry and swirl the pan
14. Now, add thin coconut milk to the pan along with some salt
15. Allow the chingri malaikari to cook over a low flame, till the prawns are completely cooked
16. Add garam masala from the top; turn off the flame and serve it

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