Chingri Macher Malai Curry
Chingri Macher Malai Curry is one of the most iconic and luxurious dishes in Bangladeshi and Bengali cuisine. Prepared with large prawns cooked in a rich, creamy coconut milk gravy infused with aromatic spices, this traditional delicacy is often served during festivals, family gatherings, weddings, and special occasions. The combination of succulent prawns and silky coconut-based curry creates a delightful balance of sweetness and spice that pairs beautifully with steamed rice or pulao.
Ingredients
- 1 pcs grated coconut (medium)
- 1 cup hot water
- 1 kg prawns
- 1 tsp salt
- 1 tsp turmeric powder
- 1/2 cup mustard oil
- 1/2 tsp ghee
- 1 cup onion paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp salt
- coconut milk
- 2 pcs bay leaves
- 6 pcs green chili
- 1 tsp sugar
Instructions
- Add 1 pcs (medium) grated coconut
- Add 1 cup hot water and mix coconut well with water remove the coconut from the water
- Strain the coconut milk and keep aside
- Add 1 kg prawns and 1 tsp salt, 1 tsp turmeric powder apply well
- Heat ½ cup mustard oil in a pan. Lightly fry the marinated prawns, flipping them once until both sides are lightly golden
- Add 1/2 tsp ghee and 1 cup onion paste stir until smells go away then add 1 tsp garlic paste stir well add a little water
- Add 1 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp salt stir well
- Add the coconut milk
- Mix well
- Add 2 pcs bay leaves and cook till comes to a boil
- Add the fried prawns
- Add 6 pcs green chili
- Cover and cook for 2–3 minutes over medium-low heat.
- Add 1 tsp sugar
- Cover and cook for 5 minutes over medium-low heat.
- Cook for 5-6 minutes without the lid
- Ready to serve
