Prawn Coconut Curry (chingri Macher Malaikari)
Prawn Coconut Curry, also known as Chingri Macher Malaikari, is a popular Bengali dish known for its rich and creamy coconut-based gravy. This flavorful curry is a perfect blend of spices and prawns, creating a mouthwatering dish that pairs well with steamed rice or bread.
Ingredients
- 500g prawns, cleaned and deveined
- 1 cup coconut milk
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2-3 green chilies, slit
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2-3 tbsp vegetable oil
- Fresh coriander leaves for garnish
- Salt to taste
Instructions
- Heat oil in a pan and sauté the chopped onions until golden brown.
- Add ginger and garlic paste, and cook until the raw smell disappears.
- Now, add the tomato puree, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the oil separates from the masala.
- Add the prawns and cook for a few minutes until they turn pink.
- Pour in the coconut milk and green chilies. Simmer for 5-7 minutes until the prawns are cooked through and the gravy thickens.
- Sprinkle garam masala and garnish with fresh coriander leaves.
- Serve hot with steamed rice or bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pan Chopping board Knife Measuring spoons Measuring cups
Tools
Stovetop Wooden spatula Serving bowls
Serving suggestions
Serving Suggestions: Enjoy the Prawn Coconut Curry with steamed rice or naan bread for a delightful meal.
Tips & tricks
Tips: Adjust the spice levels according to your preference, and ensure not to overcook the prawns to maintain their tender texture.
Cost
$20