Chingri Macher Malaicurry
Chingri Macher Malaicurry or prawns malaicurry is a traditional Bengali dish where plump juicy prawns are cooked in thick coconut milk flavoured with Bengali gota garam masala. Chingri macher malaicurry along with dry fruit pulao is an absolute delight!
Servings: 6 people
Equipment
- large thick bottomed pan
Ingredients
- 8 large Tiger prawns/Golda Chingri veined
- 1 medium Onion finely chopped
- 1 Garlic clove chopped
- 1 Tomato chopped
- 2-3 green chillies
- 1 heaped tsp Ginger-garlic paste
- 250 ml Thick Coconut milk
- 1 tsp Chilli powder
- 1/2 tsp Turmeric powder + 1/2 tsp for marination
- 3-4 Green Cardamom
- 4-5 cloves
- 1 inch Cinnamon
- 2 Bay Leaves
- 3 tbsp Mustard Oil preferably (or you can also use veg veg oil)
- 1 tsp Ghee
- 1 tsp Sugar/sweetener
- Salt (as per taste)
Instructions
- Marinate the prawns/golda chingri with some salt and 1/2 tsp turmeric powder. and keep it aside for 5 minutes.
- Heat 2 tbsp of oil in a large deep pan/kadhai on medium heat. When hot add the prawns and fry until the prawns just changes colour. This shouldn't take more than a minute. Take it off the pan with a skimmer and keep it aside.
- Add the rest of the oil in the same pan and add the bay leaves, cinnamon, cardamoms, cloves and saute for 10-20 seconds or until you get the aroma of the spices.
- Now toss in the chopped garlic and saute on medium heat for 10 seconds. do not burn it.
- Now add the chopped onions and saute for 5-6 on medium heat until it is soft and translucent.
- Add the ginger garlic paste and continue sautéing until the raw smell disappears.
- Next add the chopped tomato along with some salt and sauté until it is soft and muchy and cooked through. You will slowly start to see specks of oil through the masala
- Add the chilli powder, turmeric powder along with two tbsp of water and cook the masala really well.
- Finally add the coconut milk, sugar and mix it well with the masala.
- Bring it to a boil. then lower the heat and cover and cook for 3-4 minutes
- Add the fried prawns in the curry and mix. Check the seasoning, add salt and sugar if needed.
- Continue cooking for 4-5 minutes. DO not cook prawns for longer period of time it makes them tough and rubbery.
- Add a tsp of ghee in the end. Take it off the heat.
- Serve it hot with some pulao or ghee rice.
