Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, prawn malaikari. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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 malaikari recipe is one of the best Bengali shrimp curry recipe which is easy to make and delicious.
Prawn Malaikari is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Prawn Malaikari is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook prawn malaikari using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Prawn Malaikari:
- Get 500 gms big size prawns (lobster)
- Prepare 150 gms coconut milk
- Prepare 50 gms poppy seeds paste
- Prepare 25 gms mustard paste
- Prepare 2 medium sized onion paste
- Make ready 7/8 cloves garlic paste
- Take 1 1/2 " inch pc of ginger paste
- Get 2/3 green chillies
- Take 1/2 tsp Turmeric powder
- Get 1 tsp Kashmiri chilli powder
- Take Whole garam masala
- Prepare 2 bay leaves
- Make ready 4 tbsp mustard oil
- Get 1 tsp garam masala powder
- Get to taste Salt and sugar
- Make ready 2 tbsp vinegar
To prepare this Chingri Malaikari, remove the hard shell but leave the tail on. Chingri Malaikari is a signature prawn delicacy prepared with jumbo prawns and coconut milk. Before going further with the recipe, let me tell you this dish has its origin outside Bengal and even India. Prawns in a rich coconut sauce.
Steps to make Prawn Malaikari:
- Clean the prawns, and take out the veins. Wash properly, and marinate in vinegar for 1/2 an hr.So that the fishy smell goes away.After 30 minutes wash,and put salt and haldi into the prawn, keep aside.
- Now make a fine paste with onions, garlic, ginger along with chillies. Keep aside. Again make a fine paste with mustard, poppy seeds. Keep aside.
- Now take a wok,add mustard oil. Don't heat the oil too much. Now add whole garam masala and bay leaf. Fry for a minute. Now add the onion masala paste, with sugar,haldi and Kashmiri chilli powder. Fry properly till oil separates. Now add the mustard/poppy paste, again fry.If required add little water. Fry again, till oil separates.
- Once all the masala has been cooked properly, add the prawns, one at a time. B careful it should not break. I do not fry the prawns, but it is optional. Add the seasoning. Now add the coconut milk, (no water anymore).Simmer the heat, and cook on low flame for 5 minutes.
- Don't over cook the prawns, or they will become rubber like consistency. Check seasoning. It should have a thick gravy. Once perfectly cooked, serve with hot steamed rice.
Devein and clean the prawns and sprinkle some sea salt. Chingri Malaikari Recipe—Bengali Prawn Malai Curry—Bengali Prawn Curry—Noboborsho Special. Chingri malaikari recipe - prawn malai curry recipe - bengali shrimp curry. 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. Ready the chingdri malaikari/ prawn malaikari.
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