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.

Prawn Coconut Curry (chingri Macher Malaikari)

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

  1. Heat oil in a pan and sauté the chopped onions until golden brown.
  2. Add ginger and garlic paste, and cook until the raw smell disappears.
  3. Now, add the tomato puree, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the oil separates from the masala.
  4. Add the prawns and cook for a few minutes until they turn pink.
  5. Pour in the coconut milk and green chilies. Simmer for 5-7 minutes until the prawns are cooked through and the gravy thickens.
  6. Sprinkle garam masala and garnish with fresh coriander leaves.
  7. 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