How to Make Ultimate Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, bengali prawn in coconut milk curry/ chingri maacher malai curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook bengali prawn in coconut milk curry/ chingri maacher malai curry using 14 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry:

1. Take Prawns (I used 8 large prawns, with heads)
2. Take Cinnamon Sticks of
3. Make ready Cardamoms
4. Get Cloves
5. Prepare Onion Medium , paste
6. Take Ginger-Garlic paste
7. Make ready Salt
8. Make ready Sugar
9. Get Curd Yogurt / Plain
10. Prepare Coconut Milk
11. Get Green Chillies , slit (optional)
12. Get Turmeric Haldi Powder /
13. Make ready Mustard Oil
14. Prepare Water

Instructions to make Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry:

1. In a non-stick wok, add about half of the mustard oil, and heat it up.
2. Meanwhile, marinate your prawns with a little bit of salt and turmeric powder.
3. Add the prawns to the wok once the oil is hot.
4. Sauté the prawns on medium heat till they turn yellow/orange in colour. Remove, and put aside.
5. Add more oil to the wok.
6. Add whole pieces of cinnamon, cardamon, and clove. Wait for them to splutter.
7. Now, add the onion paste, along with the ginger-garlic paste. Also add salt and rest of the turmeric powder.
8. Pour in more oil if required, and cook this mixture on medium heat for 4-5 mins. The paste should turn slightly brown in colour, and should not smell raw.
9. While the paste is cooking, put the curd in a small bowl and whisk it well.
10. Once the paste is cooked, bring the heat to low, and then add the curd. Mix well.
11. Now add in the sugar. Stir.
12. Finally, pour in the coconut milk. Add the chillies. Let the gravy simmer for 2-3 mins.
13. Add in the water. Then place the prawns into the gravy.
14. Stir gently. Cover with a lid, and let this cook for 3-4 mins.
15. Add more sugar and salt if required. This gravy is meant to be sweet-savoury in flavour, so make sure it doesn't taste just salty.
16. Serve with hot white rice! And watch everyone lick their fingers! :)
17. PS: If you don't have coconut milk, then add 3-4 tablespoons of coconut powder to 2 cups of water. Use this mix. It works perfectly well!

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