Chingri Macher Malai Curry | Bengali Prawn Malai Curry Recipe

Chingri macher malai curry is a very famous dish in Bengali cuisine. On every occasion, Bengali peoples are made this iconic dish at home. I personally love this dish very much. this Prawn malai curry or Chingri macher malai curry is very easy to make, the main ingredient of this dish is creamy coconut milk. Without coconut milk, it is actually an incomplete dish, Also some Indian spices need for this dish. And the most important thing is the Tiger prawn(Bagda chingri), which need for this dish. I will share this delicious creamy chingri malai curry with you step by step just follow my ingredients and cooking method.

Cooking time: 40minutes

Serve portion : 5 persons

Ingredients: 

Bagda chingri/Golda chingri(giant tiger prawn or freshwater prawn) -  1kg

Coriander paste - 1.1/2tbsp

Cumin paste - 1.1/2 tbsp

Garam masala powder - 1tbsp

Ghee - 3tbsp

Turmeric powder - 1/2tbsp

Mustard oil - 50gm

Cashew paste - 2tbsp

Ginger paste - 2tbsp

Garlic paste - 2tbsp

Green chilli paste - 2tbsp

Sugar - 2tbsp

Coconut milk - 300ml (thick)

Fresh cream - 50ml

Salt - to taste

Onion -3 piece medium

Bay leaves - 3 piece

Cloves - 4pieces

Cardamom - 4 piece

Cinnamon stick - 2 piece medium

Kashmiri Red chilli powder - 1tbsp

Hot water - 50ml

Mawa/khowa khir - 10 gm as garnish

Cooking Method:

• First, clean the prawns and cut tentacles, and devein them, leave the head intact it gives beautiful flavours to the curry. Also, you can keep the shell intact, but you may peel them off if you like.

• Now coat the cleaned prawns with 1tsp salt & 1/2 tsp of turmeric powder and fry them for 1 minute on each side when you see the orange colour coming to the prawns that mean prawns are almost ready (do not deep fry them taste will go away after making the curry).
  
  
  
  

• Make a separate paste of cashew, ginger, garlic, cumin, coriander keep aside them all.

• Make a thin slice of onions keep them aside too.

• Now add ghee & mustard oil into a Kadai and heat them up, now temper bay leaves, cardamom, cinnamons, & cloves into the oil & ghee for few seconds.

• Gradually add sliced onions to oil masala sauté until golden brown.

• Now add sugar, and put coriander & cumin paste and Kashmiri red chilli & turmeric powder, sauté for until raw flavour goes away. (3 to 4 minute sauté).

• Now add salt & ginger, garlic, green chilli, cashew paste and sauté in medium flame for 5 to 6 minutes. Continue to sauté until the raw flavours of ginger and garlic go away.

• When you see oil starts leaving from the spices, now add garam masala powder and sauté for 1minute and put hot water to mix the spice.

• Now add thickened coconut milk to the spiced gravy. 

• When this gravy starts boiling add Half fried cingri mach/ tiger prawns to the gravy and simmer for 15 minutes at medium flame. keep stirring.

• Now after simmering, you will see oil and ghee floating over the gravy that means your Chingri macher malai curry is ready.

• Finish with fresh cream and mawa or khowa khir.

• Serve with pulao or basmati rice.

Hope this delicious dish you like. In occasions, I always make this chingri macher malai curry at home.

this curry tastes best with pulao or plain long grain rice. please make at home and tell me how the taste becomes. Any questions about the recipe please tell me in the comment section below. And do not forget to share this recipe with family & friends.