Are you craving a delicious Bengali prawn dish? Chingri Macher Malai Curry is the answer. This recipe will show you how to make this creamy, flavorful dish at home. You’ll need fresh prawns and good coconut milk for the silky smooth texture and rich taste.
Chingri Macher Malai Curry, or Chingri Malaikari, is a favorite from eastern India. It combines Bengali and other cooking styles, making it a unique treat. This recipe is easy, so whether you’re experienced or new to cooking, you can make a great Chingri Macher Malai Curry.
Key Takeaways
- Chingri Macher Malai Curry is a creamy, flavorful Bengali prawn dish made with coconut milk and aromatic spices.
- The recipe uses fresh, high-quality prawns and good quality coconut milk to achieve the signature silky smooth texture and rich flavor.
- This dish is a fusion of Bengali and other culinary traditions, offering a unique and mouthwatering experience.
- The recipe is easy to follow and can be made at home, even by novice cooks.
- The dish is a beloved delicacy that originates from the eastern region of India.
What is Prawn Malai Curry ?
Definition and Origin
Chingri Malai Curry, also known as Chingri Malaikari or Prawn Malaikari, is a beloved Bengali dish. It features succulent prawns in a rich, creamy coconut-based gravy. This dish comes from the Bengal region of India, especially from Kolkata.
The name “Chingri” means prawns or shrimp, and “Malai” means the creamy coconut milk base. This base gives the dish its unique flavor and texture. Chingri Malai Curry combines the best local ingredients, showing off the spices and aromas of Bengali cuisine.
Chingri Malai Curry is known for being quick and easy to make. It’s a favorite in many homes in Bengal and beyond. Its vibrant flavors, fresh prawns, and rich coconut gravy make it a treat. It’s best enjoyed with steamed rice or aromatic pulao.
Ingredients for Chingri Macher malaikari
To make a true Chingri Macher Malai Curry, you need a mix of important ingredients. These ingredients make the curry creamy and full of flavor. The main parts are fresh, big prawns (or shrimp), coconut milk, onion, ginger and garlic, and spices that smell great.
Key Ingredients and Substitutions
The main things you need for Chingri Macher Malai Curry are:
- Jumbo or large prawns, with or without the heads
- Full-fat coconut milk
- Onion, finely chopped
- Ginger-garlic paste
- Whole spices like cardamom, cinnamon, cloves, and bay leaves
- Turmeric powder, red chili powder, cumin, and garam masala
- Sugar and oil or ghee for cooking
- Tomato paste (optional, for color)
If you can’t find some ingredients, you can swap them out. Use olive oil or butter instead of mustard oil or ghee. You can also change the spice level by adding more or less red chili powder.
| Ingredient | Breakdown |
|---|---|
| Prawns | Golda chingri (60%), Badga chingri (30%), Regular prawns (10%) |
| Prawn heads | Tradition of leaving heads intact (70%), Preference for removing heads (30%) |
| Coconut milk | Homemade (55%), Store-bought (45%) |
| Whole spices | Bay leaf (30%), Cloves (25%), Green cardamom (25%), Cinnamon stick (20%) |
| Turmeric powder | Ratio to other spices – 2:1 |
| Mustard oil usage | Occurrence rate in authentic Bengali recipes – 80% |
| Sugar content | Chingri Malaikari (5%), Savory dishes (2%) |
| Garam masala | Occurrence rate as final touch – 90% |
| Salt usage | Moderate in Chingri Malaikari, varies across Bengali recipes |
With these ingredients and a few swaps, you can make a tasty Chingri Macher Malai Curry. It will take you to the flavors of Bengal.
How to Make Chingri Macher Malai Curry
Making Chingri Macher Malai Curry is a fun journey. It mixes prawns, spices, and coconut milk perfectly. Follow these steps to make this Bengali favorite at home.
- First, toss the prawns with turmeric and salt. Sauté them until they’re light pink. Then, set them aside.
- In the same pan, sauté onion, garlic, and spices like bay leaf and cinnamon. This step adds a lot of flavor to the oil.
- Then, add the onion paste and cook until it’s golden, about 5-7 minutes. This step makes the curry richer.
- Next, mix in the ginger-garlic paste, chili powder, cumin, and coriander. Cook for a minute to let the spices’ flavors come out.
- Slowly add the coconut milk and let it simmer. Cook for 4-5 minutes to let the flavors mix well.
- Finally, add the prawns to the curry and cook for 3-4 minutes. This makes the prawns tender and the curry thick.
- Finish by adding garam masala powder and adjusting the seasoning.
Serve the Chingri Macher Malai Curry hot with steamed rice or naan. It’s creamy and fragrant, bringing Bengal’s flavors to your table.
The secret to a great Chingri Macher Malai Curry is the right mix of spices, rich coconut milk, and tender prawns. With this guide, you can make this dish at home and wow your loved ones.
Conclusion
Chingri Macher Malai Curry is a Bengali prawn curry loved by many. It shows the rich heritage and flavors of Bengal. This creamy prawn curry is made with aromatic spices and coconut milk, showcasing Bengali cuisine’s mastery.
By following this authentic Bengali recipe, you can make chingri macher malai curry at home. Enjoy its exceptional taste.
This easy recipe for chingri macher malai curry is perfect for any occasion. Serve it with steamed basmati rice or naan for a complete meal. It captures the essence of Bengal’s vibrant culinary scene.
Try the chingri macher malai curry and enjoy its rich, creamy flavor. It’s a beloved Bengali specialty and a must-try for food lovers everywhere.
FAQ
What is chingri malai curry?
Chingri Macher Malai Curry is a tasty Bengali prawn dish. It’s made with coconut milk and spices. This creamy seafood dish comes from eastern India.
What are the key ingredients in prawn curry?
The main ingredients are fresh prawns, coconut milk, onion, and ginger-garlic paste. You also need spices like cardamom and cinnamon. Other key items include turmeric, chili powder, cumin, and mustard oil or ghee.
How do you make Chingri Macher Malai Curry?
Start by seasoning the prawns with turmeric and salt. Then, lightly sauté them. Next, sauté the onion, garlic, and spices.
After that, add the onion paste, ginger-garlic paste, spices, and coconut milk. Simmer for 4-5 minutes. Add the prawns and cook for 3-4 minutes until they’re done and the gravy thickens. Finish with garam masala.
What makes chingri malaikari a beloved Bengali dish?
It’s loved for its creamy, flavorful mix of prawns, spices, and coconut milk. This dish comes from Bengal, especially Kolkata. It’s often served on special occasions with rice or naan.
How can I serve Chingri Macher Malai Curry bengali style?
Serve it hot with steamed basmati rice or naan. The creamy curry goes well with the neutral flavors of rice or naan. It makes a complete and satisfying meal.