Prawns delicately cooked in cream with spices Filed in Rich Prawns Malai Curry, which is rich in taste, to try at home.You can serve this curry with ghee or jeera rice, This is one prawn preparation that a bong household will never fail to serve you if you’ve been invited over. Any special occasion’s menu is lacking if Chingri Macher Malaikari or Prawn Malai Curry (prawn cooked in rich spiced coocnut milk) is not a part of it.

 

 

A lunch or dinner of this popular Bengali entrée served with steamed white rice or Misti Pulao is something to die for. I suggest you don’t give this classic Bengali dish a miss. Traditionally, this is prepared with the prawns’ heads intact. I too love it with the heads. But if you are not much of a prawn eater, you might want the heads removed. So, choose for yourself. Either way, you will relish the prawns.

 

 

This is one recipe which is prepared differently by households using different recipes. Some use cashewnut paste, garam masala, coconut milk , coconut paste and some even use some mustard paste. That is the reason why this curry tastes differently than one another, but one thing that remains in our taste bud is the rich creamy flavour of the curry where the prawn or the shrimp has been made the hero. I am always fascinated by the variety of authentic recipes from across India though I am not an expert on each and every regional cuisine and sub-cuisine of India, I make it a point to try them in my kitchen and share with you .

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PRAWN MALAI CURRY
 Prawns delicately cooked in cream with spices Filed in Rich Prawns Malai Curry, which is rich in taste, to try at home.You can serve this curry with ghee or jeera rice, This is one prawn preparation that a bong household will never fail to serve you if you've been invited over. Any special occasion's menu is lacking if Chingri Macher Malaikari or Prawn Malai Curry (prawn cooked in rich spiced coocnut milk) is not a part of it.
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Course main course
Cuisine bengali
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Course main course
Cuisine bengali
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Clean the prawns , mix it with salt and turmeric and keep aside for 15 minutes.
  2. Slightly roast onion in 1 tbsp oil and let it cool for some time. Once cooled grind it to a Smooth paste .
  3. Fry the prawns for a minute in the remaining oil and keep it aside.
  4. Coarsely pound the cardamoms, cinnamon and cloves and add to the oil along with bay leaf . Once it splutters, add the ginger and garlic pastes and fry for another minute.
  5. Add the onion and chilly paste and cook in slow heat till the oil begins to Separate from it.
  6. Add 1 tsp coriander powder, salt and fry for another 1 minute. Now add coconut milk,red chilli powder, slit green chilies along with 1/2 cup water and cook till oil floats on top . The gravy tastes great if cooked on low heat for minimum 20 to 25 minutes.
  7. Add the prawns and cook for another 2 minutes only. Add 1 tsp garam Masala. Garnish with coriander leaves and sprinkle some raw mustard oil on top .
  8. Serve with a hot pot of steamed rice and enjoy your meal.
Recipe Notes

 

 

Do make it a point to try out the Prawn Malai curry and you will find nothing but unadulterated pleasure.

Happy Cooking......

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