Bengali’s other most favourite dish which is a must on every occasion is Chingri Macher Malai Curry. The tag of Bengali’s quintessential fish lovers is not always wrong, though. Because we do love our fish. They are healthy, tasty and versatile.
One such fish preparation is Chingri Macher Malai Curry, cooked in coconut milk.
Ingredients Required for Chingri Macher Malai Curry
- ½ kg prawns (cleaned)
- 4 tablespoons of onion paste
- 1 clove of chopped garlic
- 4 green slitted chillies
- 1 teaspoon ginger paste
- coconut milk
- 3 bay leaves
- 3 pods of cardamom
- ½ teaspoon red chilli powder
- 1 teaspoon turmeric powder
- salt and sugar as per
Method
Step 1 – Marinate the prawns in salt and turmeric for 15 minutes at least
Step 2 – Take a pan and add some oil and fry the prawns till they turn brownish and keep it aside and use the same oil for further cooking
Step 3 – Now add garlic and stir till the fragrance comes and remove it.
Step 4 – Now add bay leaves and stir
Step 5 – Then pestle cardamon, cloves and cinnamon and add it to the pan again
Step 6 – Once starts crackling, add the onion paste
Step 7 – Add sugar and fry it till the onion turns brown
Step 8 – Now add the ginger paste to the concoction and cook
Step 9 – Add coconut milk and 1/3rd cup of water
Step 10 – Put red chilli powder, turmeric, and salt along with green chillies
Step 11 – Now cover it for 20 minutes and simmer on low heat
Step 12 – Keep cooking till oil rise to the surface
Your Chingri Macher Malai curry is ready to serve!
