Chingri Macher Malaikari or Prawn Malai Curry is a traditional Bengali delicacy. There are some other variations of this recipe, I have in my blog, and this recipe is the easiest version to make Chingri Malaikari without compromising with the divine taste of the dish.
Image : Chingri Macher Malaikari
- Preparation Time : 10 minutes
- Cooking Time : 20 minutes
- Total Time : 30 minutes
- Serve For : 2
- Prawn (400 gm) /medium size
- Vegetable Oil (2 tbsp)
- Green Cardamom or Elaichi (3) /crushed
- Cinnamon Stick or Dalchini (2 inch)
- Cloves or Launga (4)
- Bay Leaves or Tejpatta (2)
- Coconut Milk (1 cup) /thick
- Onion (2 medium size) /finely chopped
- Turmeric Powder or Haldi (1/2 tsp)
- Red Chilli Powder or Laal Mirch Powder (1 tsp)
- Salt (to taste)
- Clean, de-vein and wash prawns thoroughly under running water. Marinate them with some salt and turmeric powder. Set aside.
- Heat oil in a pan. When the oil is heated, fry the prawns until light golden brown. Drain oil and keep them aside.
- In the same oil, add bay leaves and whole garam masala, i.e cloves, cardamom and cinnamon stick.
- After that, add chopped onion into the pan and fry them for 3-4 minutes on medium flame.
- Now add red chilli powder, turmeric powder and salt into the pan and cook them until the oil separates from the sides.
- When the gravy becomes thick and completely cooked, add coconut milk. Stir well and put the fried prawns into the gravy.
- Cook the gravy for about 4-5 minutes on medium heat.
- When the gravy becomes little thicker, switch off the flame.
Marinate prawns with salt and turmeric
Fry them until golden brown
Set them aside
Add whole garam masala into the same oil
Add bay leaves
Add chopped onion
Add turmeric powder, red chilli powder and salt
Cook until oil separates from sides
Add coconut milk
Add the fried prawns
Cook for 10 minutes
- Serve with steamed rice.