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Chingri Macher Malai Curry (Prawn with Coconut)

Sep-16-2016
Koyeli S.
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chingri Macher Malai Curry (Prawn with Coconut) RECIPE

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

Recipe Tags

  • Festive Fun
  • Non-veg
  • Easy
  • Dinner Party
  • West Bengal
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. Prawn (Medium size):- 250gm OR Prawn (Jumbo):- 8 Pieces
  2. Coconut paste: - 2 Cup
  3. Grated Coconut: - ½ Cup
  4. Onion paste: - 4 tablespoon
  5. Garlic paste: - 2 teaspoon
  6. Ginger paste: - 2 teaspoon
  7. Tomato (cut into small pieces):- ½ Cup
  8. Green Chili: - 4-5
  9. Green Chili Pest (if you want):- to taste
  10. Red Chili (if you want):- 1/2 teaspoon
  11. Kashmiri red Chili Powder: - 1 teaspoon
  12. Cumin Powder: - 1 teaspoon
  13. Coriander Powder: - 1 teaspoon
  14. Turmeric Powder: - 1/2 teaspoon
  15. Mustered / Refined Oil: - 1 Cup (150gm)
  16. Bay Leaves: - 2
  17. Salt: - to taste
  18. Sugar : - 1 /4 teaspoon
  19. Garam Mashala Powder: - 2 teaspoon
  20. Ghee (if you want):- 1 teaspoon

Instructions

  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.

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