Monday, August 20, 2012

Prawn Malai Curry

Prawn malai curry or chingri macher malai curry is one sweetheart to bengali tastebud.Ilish and Chingri these two are the most loved items among bengalis.Especially prawn malaikari -- the creamy buttery prawn in rich coconut gravy that just melts in the mouth...nothing can be compared with I'll share the recipe of prawn malaikari.


Prawn - 500 gms(preferably bagda or galda..I did not get any of these two varieties..:( i just take one which looked lil bigger to me)
small elaichi 3-4
labang - 3-4
dalchini - 1 inch
bay leaf -1
coconut grated - half
coconut milk - 200 ml
green chilly -3-4
Kazew and Charmagaj (watermelon seed) paste (half cup)
garam masala powder 1tsp
Mustard paste 1 tbsp
turmeric powder 1tsp

  1. Clean the prawns.remove the black duct from prawn.Add salt and turmeric.
  2. Fry the prawn in mustard oil till they become opaque and keep it aside.
  3. Heat mustard oil in a kadai and add whole garam masala and bay leaf.
  4. Add slit green chillies and fry for 1 min.
  5. Add coconut milk and cook for 5 mins.
  6. Add grated coconut and cook for some more time. I add grated coconut and coconut milk both to get  a good consistency.
  7. Add the kazew and charmagaj paste(it will give an amazing consistency and taste) and cook it till the oil oozes out.
  8. Add turmeric powder and cook for 2 mins
  9. Add some water to make the gravy little thin(it should not be very thin)
  10. Add salt and sugar according to taste.
  11. Add mustard paste and cook for 1-2 min
  12. Finally add some garam masala and ghee
Your yummy chingri malai curry is ready to server hot!!
it goes very well with hot steamed rice.

Chingri Macher Malai Curry

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