Chingri macher Malai curry (prawns cooked in coconut milk) | How to make Chingri macher Malai curry (prawns cooked in coconut milk)

By Priyanjali Joardar  |  20th May 2018  |  
5 from 1 review Rate It!
  • Photo of Chingri macher Malai curry (prawns cooked in coconut milk) by Priyanjali Joardar at BetterButter
Chingri macher Malai curry (prawns cooked in coconut milk)by Priyanjali Joardar
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

1

1

About Chingri macher Malai curry (prawns cooked in coconut milk) Recipe

My mum makes the BEST Chingri macher Malai curry and it is one of my all time favorite dish from her kitchen. I've tried to recreate her recipe. The recipe is generally made with the jumbo prawns but the smaller variety can also be used in case the jumbo isn't available

Chingri macher Malai curry (prawns cooked in coconut milk)

Ingredients to make Chingri macher Malai curry (prawns cooked in coconut milk)

  • Jumbo Prawns 6-7
  • cumin seeds 1/2 teaspoon
  • cardamom 3
  • clove 5
  • cinnamon stick 1 inch
  • bay leaves 2
  • onion 1 large, paste
  • ginger 1 inch, paste
  • Garlic 5-6 clove, paste
  • tomato 1 medium, paste
  • green chilly 1-2, paste
  • curd 1 tablespoon
  • Freshly made coconut milk 1/2 cup
  • turmeric powder 1/2 teaspoon
  • cumin powder 1/2 teaspoon
  • coriander powder 1 tablespoon
  • red chilly powder as per taste
  • salt as per taste
  • sugar as per taste
  • mustard oil 1 tablespoon for frying
  • mustard oil 1 tablespoon for gravy
  • ghee 1 tablespoon
  • Bengali garam masala powder 1/2 teaspoon

How to make Chingri macher Malai curry (prawns cooked in coconut milk)

  1. Clean the prawns, marinate with turmeric and salt for 1/2 to 1 hour.
  2. Heat oil in kadai and lightly fry prawns till they turn golden.
  3. To the kadai, add mustard oil and ghee, to this add cardamom, clove, cinnamon stick, cumin seeds and bay leaves.
  4. As soon as the fragrance of the masalas rises, add onion paste.
  5. Once the onion starts browning, add ginger paste, garlic paste followed by tomato and chilly paste.
  6. Add sugar, salt, turmeric, cumin powder, coriander powder and curd. Keep stirring till the oil separates from the masala.
  7. Then add coconut milk and simmer it covered for about 10 minutes.
  8. In between check if the mixture dries up, add a little water or coconut milk.
  9. Mix the prawns and simmer for five more minutes.
  10. Turn of the stove, sprinkle some garam masala powder and keep it covered for 10 to 15 minutes in the kadhai.
  11. Serve with hot steamed rice for a delicious meal.

My Tip:

Bengali garam masala is a roasted and ground mixture of equal portions of green cardamon, clove and cinnamon.

Reviews for Chingri macher Malai curry (prawns cooked in coconut milk) (1)

Payal Singha year ago

Yummilicious!
Reply