Chingri Macher Malaikari (চিংড়ি মাছের মালাইকারি) recipe
Time: Preparation 30 minutes, cooking 25 minutes.
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Ingredients
- Prawn - 500 gm
- Coconut (medium) - 1
- Mustard oil - 2 to 3 tablesppon
- Onion (medium size) - 2 pc
- Tomato (medium size) - 2 pc
- Ginger paste - 1 teaspoon
- Garlic paste - 1/2 teaspoon
- Cashew nuts - 30gm
- Red chili powder - 1 teaspoon
- Turmeric powder - 1 teaspoon
- Garam masala - 1 teaspoon
- Sugar - 2 teaspoon
- Cardamom - 2
- Cinnamon - 1/2 inch
- Bay leaf - 1
- Green chili - 2
- Salt to taste
Method
Prepartion- Make onion paste, tomato paste & cashew paste
- Churn coconut into fine grains, add them into warm water (about 600ml), mix them well and squeeze milk out of coconut.
- Strain out the coconut milk.
Marination
- Mix 1/2 tsp salt and 1/2 turmeric with prawns & marinate for 5 minutes.
Cooking
- Heat 2-3 tbsp mustard oil in a pan on medium flame.
- Fry the prawn little light red in color (about 1 minute) on medium.
- Take out the prawns from oil and keep aside.
- Add cardamom, cinnamon and bay leaf to the same oil.
- Once aroma starts coming out, add onion paste, garlic paste and ginger paste.
- Mix them well and saute till the onions get a golden colour.
- Add the red chili powder and turmeric powder
- Saute for few seconds
- Add the tomato paste and salt, mix them well and saute till oil is released from the gravy.
- Once oil starts coming out, add sugar to the gravy.
- Saute for few seconds and add the fried prawns to it.
- Saute on low flame for 2-3 minutes
- Add little water and continue saute for 4 minutes
- Add the coconut milk and cashew paste.
- Cook on high flame for 5-6 minutes.
- Add garam masala powder, 2 green chili, cover the lid and cook for another 1 minute
Chingri macher (prawn) malaikari is ready.
- Fry the prawn little light red in color (about 1 minute) on medium.
- Take out the prawns from oil and keep aside.
- Add cardamom, cinnamon and bay leaf to the same oil.
- Once aroma starts coming out, add onion paste, garlic paste and ginger paste.
- Mix them well and saute till the onions get a golden colour.
[The mix will also get thick]
- Add the red chili powder and turmeric powder
- Saute for few seconds
- Add the tomato paste and salt, mix them well and saute till oil is released from the gravy.
- Once oil starts coming out, add sugar to the gravy.
[Mixing sugar gives a nice color to the curry and also enhance the taste]
- Saute for few seconds and add the fried prawns to it.
- Saute on low flame for 2-3 minutes
- Add little water and continue saute for 4 minutes
[Do not saute more, else the prawns will become hard]
- Add the coconut milk and cashew paste.
- Cook on high flame for 5-6 minutes.
[Do not overcook]
- Add garam masala powder, 2 green chili, cover the lid and cook for another 1 minute
[Green chili gives a nice aroma to the curry]
Chingri macher (prawn) malaikari is ready.
Chingri macher (prawn) malaikari is best served with Basmati rice and lemon!
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