How to make Chingri Macher Malai Curry -

Bengali speciality dish – prawns cooked in coconut milk with cashewnut paste.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small prawns (छोटे प्रॉन्स/ झींगे), Coconut milk (नारियल का दूध)

Cuisine : Bengali

Course : Main Course Seafood

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For more recipes related to Chingri Macher Malai Curry checkout Prawn in Coconut Shell. You can also find more Main Course Seafood recipes like Spicy Prawn Bharta Grilled Fish Patrani Machchi Meen Pollichathu

Chingri Macher Malai Curry

Chingri Macher Malai Curry Recipe Card

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Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chingri Macher Malai Curry Recipe

  • Small prawns (chingri), shelled and deveined 300 grams

  • Coconut milk 1 cup

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Oil 2 1/2 tablespoons

  • Onions chopped 2 medium

  • Garlic chopped 1 tablespoon

  • Cashewnut paste 2 tablespoons

  • Mustard paste 2 teaspoons

  • Green chillies slit 2

Method

Step 1

Take prawns in a bowl. Add turmeric powder, red chilli powder and salt, mix well and set aside to marinate.

Step 2

Heat ½ tablespoon oil in a non-stick pan. Add the marinated prawns and sauté for 2-3 minutes. Drain on absorbent paper.

Step 3

Heat remaining oil in a deep non-stick pan. Add onions and sauté till they turn translucent. Add garlic and sauté for a minute.

Step 4

Add cashewnut paste and mix well. Add little water, mix and cook for a minute. Add mustard past and mix well.

Step 5

Add coconut milk, mix well and simmer for 2 minutes. Add green chillies and mix well. Add sautéed prawns, mix well, add little water and mix well. Add salt, mix well and cook for a minute.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.