Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk) | How to make Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk)

By Ritu Sharma  |  21st Jul 2015  |  
4 from 2 reviews Rate It!
  • Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk), How to make Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk)
Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk)by Ritu Sharma
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

388

2

Video for key ingredients

  • How to make Coconut Milk

About Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk) Recipe

The popular and a favourite among the Bengalis which is cooked on special occasions like Bengali New year or Durga Pujo or even Marriages.

Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk)

Ingredients to make Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk)

  • 500gms Tiger Prawns (Bagda Chingri)
  • 1 large coconut
  • 2 cups Hot water
  • 4 green chillies (slit)
  • 4-5 Green cardamoms
  • 2 bay leaves
  • 2tbsp ghee
  • 1.5 tsp Ground mace
  • 1tsp Turmeic powder
  • 1-inch Stick cinnamon
  • 5 cloves
  • salt to taste

How to make Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk)

  1. Grate the coconut and extract the cream by squeezing the flesh through a piece of muslin cloth. Add hot water to the residue coconut and squeeze out the milk. Keep the milk and the cream separately
  2. Coat the Tiger Prawns with Turmeric powder and salt and then saute for 4 mins in hot ghee in a pan. Remove from the pan and keep aside.
  3. In the same ghee, fry the green cardamoms, cloves, cinnamon and bay leaves. When the spices are fragrant, add the coconut milk and let it simmer for 5-7 mins.
  4. Add the prawns and the chillies and salt to taste, let it simmer for 10mins.
  5. Add the ground mace and simmer very gently for another 2 mins before adding the cream from the coconut.
  6. Serve hot, garnished with grated coconut and few slit green chillies.

My Tip:

1. Add ground garlic and ground ginger to the ghee after frying the prawns to bring out more flavours. Also u can add 1.5 tsp of Kashmiri chilli powder to make it more spicy. 2. You can add packaged coconut milk instead of grated coconut milk but the consistency will be different.

Reviews for Chingri Maacher Malai Curry ( Tiger Prawns cooked in Coconut Milk) (2)

Aysha Patel2 years ago

Reply

DHANANJAY JHA3 years ago

It came out v well . Thank you
Reply

Cooked it ? Share your Photo