Are you craving a luxurious prawn curry? Look no further than Chingri Macher Malai Curry, a Bengali masterpiece featuring succulent prawns in a creamy coconut milk sauce. This recipe offers a straightforward approach to creating this flavorful dish at home.
Here’s the gist: marinate prawns, sauté onions and spices, add yogurt and chilies, simmer with coconut milk, prawns, and seasonings. Enjoy with rice or naan for a delightful meal. Customize the spice level. Here’s a recipe to create this restaurant-worthy dish at home.
In a bowl, combine prawns with turmeric powder and salt. Set aside for 15 minutes.
Heat oil (and ghee, if using) in a pan. Add the onion paste and cook until golden brown, roughly 8 minutes.
Add ginger paste, turmeric, and red chili powder. Saute for 3-4 minutes, stirring constantly to prevent sticking. If the mixture sticks, add a splash of the thinner coconut milk to deglaze the pan.
Add yogurt and green chilies. Cook for another 2-3 minutes until the yogurt releases its moisture.
Pour in the first press of coconut milk and bring to a simmer. Once simmering, gently add the marinated prawns.
Partially cover the pan and simmer for 5-7 minutes, or until the prawns are cooked through. Add the second press coconut milk, salt, sugar, and garam masala. Continue simmering for 2-3 more minutes to allow the flavors to meld.
Garnish with fresh coriander leaves (optional) and serve your Chingri Macher Malai Curry hot with rice or naan.
Enjoy your delicious homemade Chingri Macher Malai Curry!
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