Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce. Taste of this Prawn malai curry came out delicious, neither too spicy nor too sweet, perfectly balanced. This dish is for all seafood lovers and those who like eating prawns.
Prawns are rich in several vitamins and minerals like calcium, vitamin A and vitamin E. They are also loaded with significant amounts of vitamin B12, B6.this prawn curry is a delicious main dish that can be served with steamy white rice or pulao.
- 500 gm prawns
- 1 teaspoon ginger paste
- 4 teaspoon onion paste
- 1/2 teaspoon red chilli powder
- 1 1/4 cup coconut milk
- 1 tsp turmeric powder
- 2 bay leaf
- 1 tsp garam masala
- 5 green chilli
- 2 tsp ghee
- 3 tbsp mustard oil
- salt as per test
- sugar as per test
TIME REQUIRED : Less than 30 minutes (cooking time)
To prepare this Chingri Malaikari, remove the hard shell but leave the tail on. De-vein the prawn – slit the back a little and take out the black thread. Carefully remove only the front portion of the head. Do not remove the entire head; retain the liquid inside. Now let’s start.
Add turmeric and salt to the prawns and keep them aside for 30 minutes.
Heat oil and throw in the prawns. Fry till golden brown and keep aside.
In the same oil, add the bay leaves.onion paste and fry untill light brown.
Add ginger paste, red chilli powder and turmeric powder, sugar. mix well and sute.
pour in the coconut milk. Add the chillies. Let the gravy simmer for 2-3 mins.
Add in the water. Then place the prawns into the gravy. Stir gently. Cover with a lid, and let this cook for few mins. If, the prawns are not tender, cook them for another few minutes.
At last sprinkle garam masala and ghee on top and serve with rice or pulao.