-
                Image result for chingri malai curry  CHINGRI (Prawns) MALAI CURRY
  (Authentic Bengali Dish)
  • Total Cook Time: 
About Chingri Malai Curry Recipe: A Bengali prawn curry, where prawns are cooked in spices and coconut milk making a thick curry dish. This dish is served with 'Rice' as an authentic Bengali meal.

Ingredients Of Chingri Malai Curry

  • 400 Gram Prawns
  • 3 Tbsp Mustard oil
  • 1/2 Tbsp Whole cumin
  • 2 Tbsp Ginger paste
  • 2 tsp Cumin powder
  • 1 1\2 tsp Chilli powder (according to your taste)
  • 1 tsp Turmeric powder
  • To taste Salt
  • 2 tsp Sugar
  • 1 tsp Garam masala
  • 1 1/4 Cup Coconut milk
  • 1 tsp Ghee

How to Make Chingri Malai Curry

  • 1.Blanch the prawns in turmeric water.
  • 2.Heat mustard oil in a pan and add sugar and whole cumin.
  • 3.Add ginger paste, cumin powder, red chilli powder and turmeric powder and sauté
  • 4.Now add the prawns and slit green Chillies and stir for few minutes.
  • 5.Add the coconut milk, cook for few more minutes and then add salt.
  • 6.In the end sprinkle Garam Masala and ghee on top and serve.

  • Served With :
  • Tastes best when served with 'Steamed Rice'.

Comments

Post a Comment

Popular posts from this blog

CHINGRI CUTLET(Prawn cutlet)

-
Image
Ingredients for Prawn Cutlet Recipe Prawns  1 cup Bread  2 slices Oil  3 tablespoons Onion  1 large Green chillies  2 Garlic  4 cloves Ginger  1 inch piece Coriander powder  1/2 teaspoon Turmeric powder  1 teaspoon Garam masala powder  1 teaspoon Salt  to taste Lemon juice  1 tablespoon Fresh coriander leaves  a few sprigs Refined flour (maida)  2 tablespoons Egg beaten  1 Bread crumbs  1/2 cup Method Step 1 Shell, de-vein and wash the prawns thoroughly. Boil with a little salt, drain and chop them. Soak the bread in cold water for five minutes, squeeze out the water and blend in food processor until smooth. Step 2 Peel and finely chop the onion. Wash, peel and grate the ginger. Peel and finely chop garlic. Wash, remove the stem and finely chop the green chillies. Clean, wash and chop the coriander leaves. Step 3 Heat oil over medium heat, fry the chopped onions, chopped green chillies, chopp
Read more

KOSHA MANGSHO (MUTTON)

-
Image
This Spicy Bengali Mutton Curry i.e. Kosha Mangsho is a perfect lunch recipe that would be loved by all. Lick your fingers to Kosha Mangsho's velvety gravy and biting into the juicy pieces of the meat.....!!!❤   INGREDIENTS: 750 gm mutton 4 medium onion 1 1/2 teaspoon Meat masala 3 bay leaf 4 clove 1 teaspoon sugar 2 medium halved potato 1 teaspoon garam masala powder 10 black pepper 5 green cardamom 1/2 inch cinnamon stick 3/4 cup mustard oil 9 cloves garlic   FOR MARINATION  : 9 cloves garlic 2 teaspoon powdered turmeric 1 1/2 teaspoon coriander powder 4 tablespoon yoghurt (curd) 1 1/2 inches ginger 1 1/2 teaspoon powdered red peppers 1 1/2 teaspoon salt   ☺️How to make Kosha Mangsho☺️   1. For marinating the mutton, bring together garlic, ginger and onions. Grind them together in a mixer to make a smooth paste.  2. Wash and clean the mutton. Add to it the ingredients for the marinade
Read more

MISHTI DOI

-
Image
Mishti Doi Recipe  is a traditional Bengali dessert of delicately sweetened curd.This is a classic bengali sweet made with milk, curd culture and jaggery.  A Bengali never ends without at least a spoonful of  mishti doi !!!!!!!!!!! INGREDIENTS  : (1 cup = 250 ml) 1  litre  full fat milk  or 4 cups milk 175 to 180  grams  palm jaggery  or ¾ cup finely chopped palm jaggery ½  teaspoon  cardamom powder 2  tablespoons  fresh curd  or a yogurt starter PROCEDURE : Boiling milk for making mishti doi take 1 litre full fat milk in a heavy kadai or pan. keep flame to low or medium-low and begin to heat milk. stir occasionally when the milk is getting heated. let the milk come to a boil. then continue to simmer the milk on a low to medium-low flame stirring often. scrape the dried milk solids from the sides and add to the simmering milk. simmer milk till it reduces to ⅓ or ½ of its original volume. keep the kadai down and let the milk cool for
Read more