Tuesday, May 8, 2012

Chingri (Prawn) Macher Malai Curry.......a bengali cuisine

Chingri Macher malai curry

Today i tried bengali dish called Chingri( means prawn)Macher Malai Curry.Bengalis love prawns and have it all year round in variety of ways.They have created their own distinct style of cooking  which is quite different from others when compared to our konkani or goan konkani dishes and prawn dishes definitely ranks one of the most popular among them.Chingri/prawn malai curry as it is better known by bengalis,is one of the signature dishes created by bengalis,which is served with rice.This dish is not at all spicy but you can really enjoy the prawns and its flavour as it contains only few spices and very subtle flavour of coconut milk which makes this dish very delicious and incomparable taste

Tiger prawns

Tiger prawns

Clean and devein the prawns

Jumbo prawns-1/2kg
Onion-1large(finely chopped)
Green chillies-5-6(slit)
Chilly powder-1/4tsp
Turmeric powder-1/4tsp
Cinnamon-1" piece
Bay leaf--1
Garlic-2-3 cloves(finely chopped)
Ginger-1(small piece chopped)
Coconut milk-1cup(thick)
Salt to taste


  • Clean and devein the prawns.Apply salt and turmeric and keep aside for 20 mins
  • Coarsely pound cardamom,cinnamon and cloves and keep aside
  • Heat a oil in kadai/frying pan and fry the prawns until it changes to light golden brown color.
  • Once it is done take it out and spread it on a paper towel
  • In the same oil add  coarsely pound masalas,bay leaf,chopped garlic,ginger, onions and saute until onion turns to light pink color.
  • Now add red chilly powder,Green chillies and followed by coconut milk and mix it well.
  • Add a cup of water and bring to boil,when you see the gravy starts buddling add shallow fried prawns  and continue cooking on low flame until the gravy thickens and becomes creamy.
  • Serve hot with Pulao or plain Basmathi rice. 

Chingri Macher Malai curry