CHINGDI MALAI CURRY | How to make CHINGDI MALAI CURRY

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BySoma Pradhan
Created on 6th Jun 2017
  • CHINGDI MALAI CURRY, How to make CHINGDI MALAI CURRY
CHINGDI MALAI CURRYby Soma Pradhan
  • CHINGDI MALAI CURRY | How to make CHINGDI MALAI CURRY (1 likes)

  • 1 review
    Rate It!
  • By Soma Pradhan
    Created on 6th Jun 2017

About CHINGDI MALAI CURRY

We all know Bengalis and their love for fish and prawns and of course Sweets. Well, Bengal and Orissa/Odisha is blessed with many varieties of river fish and prawns and crabs and scampis because of the flow of Rivers like Ganga from Himalayas, Mahanadi in Orissa and of Course Bay of Bengal on the East. The river fishes available are lighter in texture as compared to the fishes available in the West. The fish / prawns here have a sweeter taste as compare dto the Western Cousins. There are many fish dishes which are extremely popular throughout the world. Chingdi Malai Curry, Daab Chingdi, Macher Jhol, Bhapa Maach, Fish Paturi are to name few. We shall make Chingdi Malai Curry today. Its usually made of Tiger Prawns. They are bigger in size and have a considerable amount of flesh which make is best for the recipe.

CHINGDI MALAI CURRY, a deliciously amazing recipe to treat your family members. This recipe of CHINGDI MALAI CURRY by Soma Pradhan will definitely help you in its preparation. Surprisingly the preparations for CHINGDI MALAI CURRY can be done within 20 minute. Isn't it interesting. Also, the time taken for cooking CHINGDI MALAI CURRY is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking CHINGDI MALAI CURRY is just too tempting. Cooking CHINGDI MALAI CURRYat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of CHINGDI MALAI CURRY is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofCHINGDI MALAI CURRY from Better Butter.

  • Prep Time20mins
  • Cook Time20mins
  • Serves4People
CHINGDI MALAI CURRY

Ingredients to make CHINGDI MALAI CURRY

  • Prawns 500 to 600 grams
  • 2 onions + 2 tamatoes + 1/2 inch ginger + 5 to 6 cloves of garlic + 2 green chili - Grind to a smooth paste
  • 2 tbsp Mustard Oil
  • 1 tsp Turmeric
  • 1 tsp red chili powder
  • 2 whole green chili slit in the centre
  • Salt to taste
  • Sugar 1 tsp
  • 1 tsp cumin seeds
  • dry roast the following and grind to fine powder : 1 Cinnamon stick + 3 cloves + 3 cardamom + 3 whole black pepper
  • Think Coconut milk - about 1 cup. I generally use Nestle Coconut Milk Powder - 1 tbsp of powder mixed with 1 cup of water. That makes my life easy.
  • Chopped coriander leaves

How to make CHINGDI MALAI CURRY

  1. Wash and clean ths properly. You can even try removing the hard shell if you do not like them.
  2. In the pictures below, you can see I have divided it into two portion, one with head and shell intact.
  3. Marinate the prawns with salt and turmeric powder.
  4. Heat 1 tbsp oil in a flat non stick pan. Once it reaches smoking point, lower the flame and fry the prawns till it just looses its water and turns orange.
  5. Take them out immediately. Our purpose is not to cook prawns but to remove its smell and mustard oil does a perfect job in doing so.
  6. If oil in left in pan, we shall remove it and use in cooking as it has lot of flavours in it.
  7. Take the remaining oil in a kadai. Again we need to heat till the smoking point.
  8. Reduce flame, add cumin seeds followed by green curry leaves and green chilies.
  9. Just before it starts spluttering all around, add the tomato paste and cover the lid.
  10. This will save your hands from burning.
  11. Cook tomatoes for 10 to 12 minutes on low flame.
  12. Now is the time to add all dry powder spices.Add and mix well.
  13. Add 2 cups of water and bring it to boil for the powdered spices to cook in boiling temperature.
  14. At this point, we shall add the semi cooked prawns, salt and sugar. Cook on low temperature for 3 to 4 minutes.
  15. Finally add the coconut milk . Cook for 4 minutes more. Garnish with chopped malai curry and enjoy with hot steamed rice.

Reviews for CHINGDI MALAI CURRY (1)

Maithili Iyer3 months ago
wow! so yummm!
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