Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, prawns in coconut gravy / chingri malai curry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Chingri Malaikari or Bengali Prawn Malai Curry is the most famous prawn recipe from the kitchens of Bengal. Prawn is cooked in Coconut Milk with spices. This mouth watering Bengali recipe is one of the favorites worldwide.
Prawns in Coconut Gravy / Chingri Malai Curry is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Prawns in Coconut Gravy / Chingri Malai Curry is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook prawns in coconut gravy / chingri malai curry using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Prawns in Coconut Gravy / Chingri Malai Curry:
- Get 500 grams Prawns
- Take 2 tablespoons Oil
- Get 2 Green Chili
- Prepare 1 Tin Coconut Milk
- Prepare 1 Bay Leaf
- Get 2 teaspoons Turmeric Powder
- Get 1 cup Onion Chopped
- Make ready 2 tablespoons Ginger garlic onion n paste
- Take to taste Salt
A curry cooked with Chingri Mach (a common Bengali term used for lobsters, prawns or shrimps) is generally a part of the Bengali menu. As I just mentioned, the recipe originated from Bengal (Eastern side of India) and here's what it means: Chingri = Shrimp. Malai Curry = Creamy or Cream-based Curry. This recipe is perfect for Glutenfree, Keto diet too. …chingri malai curry or prawns / lobsters stewed in creamy coconut milk… On one of my regular visit to Mumbai, we once dined in Summary: Chingri malai curry or prawns in creamy coconut gravy is classic Bengali dish which becomes a star of many occasions and absolute family favourite.
Steps to make Prawns in Coconut Gravy / Chingri Malai Curry:
- Peel and wash prawns. Marinate with turmeric and salt and keep aside
- Heat oil in wok and fry the prawns for 2 min on each side. Do not deep fry them. Drain them out on tea towel
- In the oil add slitted green chili and bay leaf. Then add chopped onions, saute till golden brown and then add the ginger garlic paste. Saute till for 2 minutes, slowly add the coconut milk to it.
- Season with salt and allow it to come to a boil. Add the fried prawns and simmer for 2-3 minutes. You can add 1 more green chili at this stage if you like it spicy. This curry has very subtle taste and not a spicy one. Enjoy with steaming hot rice.
Chingri malai curry (Bengali: চিংড়ি মালাই কারি) also known as prawn malai curry, is a Bengali curry made from prawns and coconut milk and flavoured with spices. Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater 'Malai' meaning 'cream' recalls the coconut-milk base in which the prawns are cooked. However, this prawn recipe seems to have made. This creamy prawn curry cooked in coconut gravy with warm spices is a north Indian food delicacy that is often eaten with traditional Jeera rice. This creamy prawn curry is a Bengali delicacy eaten with traditional jeera rice.
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