Chingri Malaikari: How To Cook Bengali Prawn Curry

Chingrir malaikari or Bengali prawn curry was first created in the Mughals’ kitchen. This shahi food was made during the kingdom of the Mughals in Bengal. This mouthwatering and traditional food is made by following a lot of processes such as boiling prawns or “Chingri” in the local language in coconut milk.

However, you have to bring in either Golda chingri or Bagda Chingri. And these should be large in size. Otherwise, you will not get that feeling.

This food contains a lot of nutrients in it such as protein, vitamins, minerals, and more as it is made with a lot of healthy uncooked materials such as prawns, coconut milk, and ultimately spices like turmeric and everything.

The fact that this food is a shahi food is a bit real because of the smell, the look after serving with a white plate, and after all the shahi flavor is the most attractive part of Shahi Chingri Malaikari. And the best thing is that today, in this article, I am going to show you how to cook SHAHI chingri malaikari or Bengali prawn curry that will give you the same taste, the same smell, and everything else that you got when you ate it in a 5-star hotel. recover files from s7

I will tell and describe each and every single step in this article. So, keep following the process.

Chingri Malaikari: How To Cook Bengali Prawn Curry

Author: Pratima Cooking Method:Boiling, Stir-frying Recipe Keys:High Protein

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:4 servings Best Season:Available

Description

Bengali Prawn Curry or chingrir malaikari is a traditional and lavish food that actually delicious and contains a lot of healthy spices, which makes it smell royal and gives a gorgeous and lavish look.

Ingredients

• 8 Prawns (1 kg)
• Chopped Onion (4/5 Big Sized Onion)
• Raw Garam Masala (Cardamom 5/6 pcs, Cloves 4/5 pcs, Cinnamon 3 inches)
• Bay leaf (3/4 pcs)
• Dry chilies (3/4 pcs)
• Red Chilli Powder
• Ghee (150 gm)
• Big-Sized Chopped Tomato
• Sugar
• Salt
• Turmeric
• 2 Can Coconut Milk (800 gm)
• Garlic (8/9 cloves)
• Ginger (100 g)

Instructions

1. Marinate the prawns by Peeling them and mixing salt, turmeric, 1 teaspoon of ginger, and 1/2 teaspoon of garlic paste. Keep it as it is for at least 30 minutes.
2. First, heat up the wok or frying pan and then pour most of the ghee. Keep 1 or 2 teaspoons of ghee for serving. At the finishing of the whole process, some splash of ghee can make it more attractive to smell.
3. Now, give bay leaves, dry chilies, and raw garam masala and stir fry the whole thing.
4. When a lavish smell comes out, give chopped onions into the wok.
5. When the chopped onions have gotten a brown color, give into the whole ginger and garlic cloves.
6. When they are fried, give the chopped tomatoes into the wok and stir fry them.
7. After all these things, give the marinated prawns into the wok.
8. Now, give red chili powder, turmeric powder, salt, and sugar one after another according to your taste and preference.
9. Now, stir fry all these ingredients in a lite heat approximately for 5 minutes.
10. Now, pour all the coconut milk into the wok and cover the wok with a lid and wait for 15 minutes.
11. After 15 minutes, check out the density of the gravy. A condensed gravy can give another look and smell. Boil the whole thing until it becomes a bit dense.
12. Now, splash the ghee and some raw garam masala powder and cover it for 5 to 10 minutes.
13. Now, the dish is ready to be served.

Notes

• It would be best if you can use homemade coconut milk.

Keywords:Bengali prawn curry, Chingrir malai curry, Chingri malai curry recipe, Chingri Malaikari Recipe

I hope this helps. Visit our websites for more delicious recipes like this. Thanks for reading.