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Chingri Macher Malai Curry

Bengali speciality dish – prawns cooked in coconut milk with cashewnut paste. This is a Sanjeev Kapoor exclusive recipe.

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Chingri Macher Malai Curry

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Main Ingredients Small prawns, Coconut milk
Cuisine Bengali
Course Main Course Seafood
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Chingri Macher Malai Curry

  • 300 grams Small prawns (chingri), shelled and deveined
  • 1 cup Coconut milk
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • 2 1/2 tablespoons Oil
  • 2 medium Onions chopped
  • 1 tablespoon Garlic chopped
  • 2 tablespoons Cashewnut paste
  • 2 teaspoons Mustard paste
  • 2 Green chillies slit

Method

  1. Take prawns in a bowl. Add turmeric powder, red chilli powder and salt, mix well and set aside to marinate.
  2. Heat ½ tablespoon oil in a non-stick pan. Add the marinated prawns and sauté for 2-3 minutes. Drain on absorbent paper.
  3. Heat remaining oil in a deep non-stick pan. Add onions and sauté till they turn translucent. Add garlic and sauté for a minute.
  4. Add cashewnut paste and mix well. Add little water, mix and cook for a minute. Add mustard past and mix well.
  5. Add coconut milk, mix well and simmer for 2 minutes. Add green chillies and mix well. Add sautéed prawns, mix well, add little water and mix well. Add salt, mix well and cook for a minute.
  6. Serve hot.
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