Chingri Malaikari Recipe—Bengali Prawn Malai Curry—Bengali Prawn Curry—Noboborsho Special

Chingri Malaikari Recipe—Bengali Prawn Malai Curry—Bengali Prawn Curry—Noboborsho Special


Chingri Malaikari 1kg large tiger (bagda chingri) or giant freshwater (golda chingri) prawns bay leaves 3 pcs; dried red chillies 3 pcs; cloves 4 pcs; cardamom 4 pcs; cinnamon 2 pcs plain yoghurt 60g; onion paste 200g green chillies 6 pcs; ginger paste 20g ghee 10g; vegetable oil 50g turmeric 4g; kashmiri red chilli 1 tsp; salt
24g; sugar 36g; bengali garam masala ½ tsp first-press coconut milk 300g second-press coconut milk 200g clean the prawns antennae left eye right eye legs we’re keeping the two beautiful blue legs
intact for presentation; you may cut them off watch full video: how to clean and devein prawns (link in description) cut along the back locate the intestine discard cut a triangle out of the prawn head In large prawns, the stomach may contain food/algae. It is usually black in colour and harmless. Remove it if you want. discard coat with ½ tsp salt ¼ tsp turmeric we have also left the shells on; you may remove them if you like heat the pan well vegetable oil prawns fry prawns in batches for 45 seconds on each side set aside If not too burnt, use the same oil. It has the flavour of the prawns ghee temper with dried red chillies bay leaves, cardamom, cinnamon, cloves onion paste add all the sugar: it will help brown the onions sauté onions on medium heat until brown; stir frequently (10 minutes) turmeric, kashmiri red chilli a splash of the thin coconut milk to help fry the spices ginger paste sauté on medium heat for 5 minutes add a splash of thin coconut milk
whenever the spices dry out beat yoghurt until lump-free stir vigorously to prevent yoghurt from splitting slit green chillies salt rest of the thin coconut milk keep cooking until oil separates (4 minutes) thick coconut milk fried prawns don’t forget the drippings! cover and bubble on low heat (5 minutes) don’t overcook or the prawns will become
tough and chewy! bengali garam masala (link in description)

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