Chingri Macher Malai Curry (Prawn with Coconut) | How to make Chingri Macher Malai Curry (Prawn with Coconut)

By Koyeli S.  |  16th Sep 2016  |  
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  • Chingri Macher Malai Curry (Prawn with Coconut), How to make Chingri Macher Malai Curry (Prawn with Coconut)
Chingri Macher Malai Curry (Prawn with Coconut)by Koyeli S.
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

7

0

About Chingri Macher Malai Curry (Prawn with Coconut) Recipe

The Chingri Macher Malai Curry is one of the Bengali regal dishes.

Chingri Macher Malai Curry (Prawn with Coconut) is one dish which makes its accompaniments tastier. With the right mix of flavours, Chingri Macher Malai Curry (Prawn with Coconut) has always been everyone's favourite. This recipe by Koyeli S. is the perfect one to try at home for your family. The Chingri Macher Malai Curry (Prawn with Coconut) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chingri Macher Malai Curry (Prawn with Coconut) is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of Chingri Macher Malai Curry (Prawn with Coconut) is perfect to serve 4 people. Chingri Macher Malai Curry (Prawn with Coconut) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chingri Macher Malai Curry (Prawn with Coconut). So do try it next time and share your experience of cooking Chingri Macher Malai Curry (Prawn with Coconut) by commenting on this page below!

Chingri Macher Malai Curry (Prawn with Coconut)

Ingredients to make Chingri Macher Malai Curry (Prawn with Coconut)

  • Prawn (Medium size):- 250gm OR Prawn (Jumbo):- 8 Pieces
  • coconut paste: - 2 Cup
  • Grated coconut: - ½ Cup
  • onion paste: - 4 tablespoon
  • garlic paste: - 2 teaspoon
  • ginger paste: - 2 teaspoon
  • tomato (cut into small pieces):- ½ Cup
  • Green Chili: - 4-5
  • Green Chili Pest (if you want):- to taste
  • Red Chili (if you want):- 1/2 teaspoon
  • Kashmiri red Chili Powder: - 1 teaspoon
  • cumin Powder: - 1 teaspoon
  • coriander Powder: - 1 teaspoon
  • turmeric Powder: - 1/2 teaspoon
  • Mustered / Refined oil: - 1 Cup (150gm)
  • bay leaves: - 2
  • salt: - to taste
  • sugar : - 1 /4 teaspoon
  • Garam Mashala Powder: - 2 teaspoon
  • ghee (if you want):- 1 teaspoon

How to make Chingri Macher Malai Curry (Prawn with Coconut)

  1. Dressed and washed the prawns.
  2. Marinated the prawns with Turmeric Powder and Salt for 5-10 min. If you chose jumbo prawns, then marinated in lime juice for 45 min.
  3. Wash the marinated Jumbo prawns to remove the sour taste.
  4. Full heat the oil in a pan & fry the prawns for 30 sec.
  5. Set aside the prawns in a covered container.
  6. In the same oil that was used to fry the prawns, pour in the bay leaves and then onion paste. When the onion turns brownish, add the ginger paste, garlic paste, tomato. fry for 2-3 min.
  7. Add a cup water, all the powders of ingredients, salt, sugar & cook for 2-3 min.
  8. Add the fried prawns, coconut paste, green chili paste and mix well.
  9. 9. Then add about 2 cups water and stir well.
  10. Cover and let it cook for 10 minutes on low flame.
  11. Take it off the flame after 10 minutes.
  12. Mix garam mashala & add ghee and cover for 5 min.
  13. Garnish with grated coconut.
  14. Serve hot with rice or Polaw or Garlic Bread.

My Tip:

* You may use Coconut Milk powder in the place of Coconut paste. * I suggest you to work out 15 more minutes to burn the excess calories next morning.

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