Chingri Macher Malai Curry and doodh pulao. Here is Most Famous Bengali Prawn Recipe Chingri Macher Malai Curry. Trust me this Chingri Macher Malaikari recipe will put a big smile on your face. 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.

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This is a creamy curry, full of flavour with combinations of typical Bengali ingredients such as mustard, chilli and ginger. Steps for Cooking Chingri Macher Malai Curry. First clean the prawns in a good manner, like cut all the legs, eyes. You can have Chingri Macher Malai Curry and doodh pulao using 27 components and 6 steps. Right here is how you cook.

Preparation To Make of Chingri Macher Malai Curry and doodh pulao

Directions. of For the pulao.
Step by step. 2 cup of gobhi do bhog rice.
Step by step. 1 of Bay leaf.
Step by step. 2 of Green cardimaom and cloves.
Guidelines. 1 of small dalchini.
Guidelines. 1/2 cup of dry fruits(kaju, kismis and badam).
Instructions. 2 tbsp of ghee.
Detaile. 1 teaspoon of sugar.
Instructions. 2 cup of milk.
Step by step. of For the prawn Malai curry.
Guidelines. 1 kg of large prawn.
Step by step. 3 tbsp of onion paste.
Guidelines. 1 tbsp of ginger paste.
Directions. 1 tbsp of garlic paste.
Directions. 2 of large tomato.
Directions. 1 teaspoon of turmeric and red Chile powder.
Directions. 1 tbsp of coriander powder.
Directions. 1/2 teaspoon of sugar.
Directions. 1 teaspoon of whole jeera.
Step by step. 2 of Bay leaf.
Directions. 2 of elachi, 3-4 cloves, 1 small dalchini.
Detaile. 1 of large bowl of thick coconut milk.
Instructions. to taste of Salt.
Step by step. 3 tbsp of Mustard oil.
Detaile. 1 teaspoon of ghee.
Instructions. 1 teaspoon of garam masala powder.
Instructions. 3-4 of Green chiles.

We're keeping the two beautiful blue legs intact for presentation; you may cut them Your Chingri Malai Curry is ready here. Hope you have enjoyed the Recipe of Chingri Malai Curry. Chingri Malaikari or Prawn Malaikari (no relation to our dear Malaika at all), is a very famous and popular Bengali entrée served with white Rice or Pulao for lunch or dinner on special occasions. I saw it described somewhere as an "Elegant Bengali Classic" - that definitely sums up this dish.

How To Make Chingri Macher Malai Curry and doodh pulao

For the prawn first clean and devain it. Marinate it with salt and turmeric powder. In a pan add the oil, when it becomes hot. Just add the prawn and just saute it for 5 min. Otherwise it will get hard. Now remove the prawn. In the same oil add bay leaf, whole cumin seeds, green elachi, cloves and dalchini. Now add.
Add the onion paste, saute it till pink. Then add ginger and garlic paste. Fry it well. Then add the finely chopped tomatoes or you can use tomatoes paste. Add turmeric and red Chile powder. Let the masala cook.
Now add the coriander powder and let the masala cook. Add some water to it. When it comes to boil add the prawn. Add sugar and salt to taste. Now cover and let it cook for 5-7 min..
Now add the coconut milk and let it cook for at least 10 min in low flame till oil starts floating on top. Add the green Chile slit. Add ghee and garam masala just before putting off the flame..
Now for the pulao. Wash the gobindho bhog rice. It is an arometic rice very small in size. Spread it so that the excess water is drain. Now in a pressure cooker or pan. Add ghee. Fry the dry fruits and keep it aside. Now in the same pressure cook add bay leaf, whole garam masala and then the rice saute it. Add sugar and salt. Saute it for 2-3 min. Then add the milk. Add the dry fruit. Put on the lid and give 2 whistle. Let it cook before removing the lid. You can also mix use milk and water in.
In 2:1 ratio if you don't have such amount of milk. Try to take full cream milk. It will taste batter. The pulao is a bit sweet..

Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach (a common Bengali term used for lobsters, prawns or shrimps) is generally a part of the Bengali menu, especially on occasions such as the Noboborsho. …chingri malai curry or prawns / lobsters stewed in creamy coconut milk… On one of my regular visit to Mumbai, we once dined in Gajalee at Andheri which is very famous for its seafood. Food was excellent but only if they could increase the portion that was being served specially for the lobster that. Chingri Macher Malai Curry tastes best with steamed rice or Basanti Polau. This Chingri Macher Malai Curry also know as Prawn Malai Curry will knock your socks off!