Chingri Macher Makaikari (Prawns cooked in creamy coconut milk) | How to make Chingri Macher Makaikari (Prawns cooked in creamy coconut milk)

By Moumita Malla  |  27th Apr 2016  |  
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  • Chingri Macher Makaikari (Prawns cooked in creamy coconut  milk), How to make Chingri Macher Makaikari (Prawns cooked in creamy coconut  milk)
Chingri Macher Makaikari (Prawns cooked in creamy coconut milk)by Moumita Malla
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

141

0





Video for key ingredients

  • How to make Coconut Milk

About Chingri Macher Makaikari (Prawns cooked in creamy coconut milk) Recipe

Chingri macher malaikari is a signature dish from West Bengal. Golda means 'jumbo' and chingri means 'prawn'. Jumbo prawns are cooked in a creamy sauce made with coconut milk.

Chingri Macher Makaikari (Prawns cooked in creamy coconut milk)

Ingredients to make Chingri Macher Makaikari (Prawns cooked in creamy coconut milk)

  • Golda Chingri or Jumbo Prawns (big size)- 4
  • cumin seeds-1 teaspoon
  • onion-1 (medium sized) chopped
  • ginger garlic paste- 2 tablespoons
  • tomatoes-1 chopped
  • Cashew nuts paste -6 (soak cashewnuts in water, then grind to make a fine paste)
  • coconut milk- 1 cup
  • Salt and sugar as per taste
  • turmeric powder-1/2 teaspoon
  • red chilli powder-1 teaspoon
  • Oil- 4 tablespoons (preferably mustard oil)
  • cardamoms- 4
  • cinnamon stick- 1 inch long
  • bay leaves- 2
  • ghee-1 tablespoon

How to make Chingri Macher Makaikari (Prawns cooked in creamy coconut milk)

  1. Clean the prawns very well and wash them. Mix the prawns with salt and a pinch of turmeric for 15 minutes.
  2. Now heat oil in a non-stick pan and lightly fry the prawns until they are light brown and keep aside
  3. In that remaining oil, add whole cumin seeds, bay leaf, cardamom pods and cinnamon stick and fry till the fragrance comes out from them.
  4. Now add the onion and fry until its light brown, then add the ginger-garlic paste and fry.
  5. Next, add the turmeric power and cumin powder and stir fry, if required add some water.
  6. When the oil starts separating from the masala, add salt , sugar, cashew paste and tomato. Cover the pan to make the tomato soft and pulpy.
  7. When the tomatoes become pulpy, start frying again till all the masala becomes dry. Now add fried prawns and coconut milk, cover the pan and cook for 4-5 minutes or until its thick.
  8. Pour ghee on top, cover and turn off the gas.

My Tip:

I used fresh coconut milk, boil the grated coconut with 1 cup water then strain the water into a bowl. Squeeze out coconut to get more water.

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