Chingri malai curry -- Indian fish curry recipe

Chingri malai curry

Chingri macher malai curry or prawn malai curry:-


Chingri malai curry is a classic Bengali fish curry, which is known to every Bengali person, and it's also a very favourite dish among them.

It's also called prawn malai curry. The mouthwatering taste of it, can make anyone happy and can make them licking their plates.

It's so easy and simple to prepare that you cannot believe from its taste. But there are some hero ingredients in it, which makes this dish so flavoursome and tasty.

It's one of a must-have dishes for any Bengali occasion and can be served as a main course dish just with some steamed rice, and that's enough to make your lunch special. It's one of the famous Bengali fish curries.

Homemade chingri malai curry


Prawns are called chingri in Bengali, that's why this recipe is called chingri macher malai curry , and we use coconut milk here to give this dish a creaminess, and also there are some spices which give it a mouthwatering aroma that you can't ever forget once you try it.

This dish is really very special to me personally, not just because I am a Bengali, but my mother makes it every year on my birthday cause she knows how much I love prawns and this chingri malai curry recipe is one of my most favourite dishes, among all Bengali prawn recipes.

The prawn malai curry which my mom makes tastes heavenly to me, and it doesn't need to say that I also learned this recipe from her.

And I can also say that, if you are one of them who do not like prawns, then you need to try it once, then you will fall in love with prawns for sure.

It's actually considered as an authentic Bengali fish curry recipe, but after doing some researches I got to know that it's quite similar to some Goan fish curry recipes, in which almost same kind of ingredients is used. But this Indian prawn malai curry recipe is one of the best Indian fish curry recipes among all.

Galda Chingri

This dish has a quite sweet and salty taste, with the aroma of garam masalas, and especially fresh coconut milk which can give your taste buds a delicious satisfaction after eating it.

It's also internationally very famous, but to prepare a perfect change macher malai curry for prawn malai curry recipe, you need to follow some tips which
am gonna share with you in brief, and don't worry cause it's very simple.

Just follow the instructions given by me and then share your experiences with us. Your feedbacks are very much precious to us.

About the key ingredients:-

To prepare delicious chingri macher malai curry or prawn malai curry, you need to choose the ingredients properly.
Although this dish is very easy and simple and doesn't need too many ingredients, you need to know some facts about the key ingredients of this dish.

Chingri or prawn:- 

chingri maach or prawns are the main ingredients of this dish. For these days you need to choose the right kind of prawns to make it more delicious. Personally, I believe that medium-size prawns are more delicious than the bigger ones. But usually in this dish freshwater prawn or Golda chingri is used.
There are three types of prawns you can use, one is freshwater prawns or Golda chingri, Tiger prawn or Bagda chingri and the third one is medium size prawns.

I like the medium size prawns the most, I think it makes the most delicious chingri malai curry. But freshwater prawns or Golda chingri ate also widely used for this dish, and that's also very delicious. But I would recommend not to use tiger prawns, cause it has a salty taste, which doesn't go well with this recipe.

Coconut:-

For this recipe always use ripe coconut pulp. Cause it has a rich smell and, has a creaminess into it. Which can make any dish creamy and thick.

And fresh ingredients are always the key of a perfect dish, so always use freshly made coconut milk, which is very easy to prepare at home, I'll give the instructions about how you can make it.

So make fresh coconut milk and use it in this recipe to give it an awesome deliciousness, and try not to use the canned coconut milk.

There are some differences between how chingri malai curry or prawn malai curry, is prepared at restaurants and at home.

But am gonna share both the recipes with you, and of course with step by step instructions, and some tips. By following which you can prepare a perfect chingri macher malai curry at home.

Bhojpuri Manna is a very famous restaurant in Kolkata, and their prawn malai curry is very popular, so am gonna share that recipe, and also homemade chingri or prawn malai curry recipe individually.
Both of the recipes are very easy, you can try any of them at home, and let us know about your experiences.



Easy and delicious chingri malai curry recipe:-


Easy and delicious chingri malai curry recipe


Prep time: 20 minutes  | Cook time: 30 minutes
Total time:
50 minutesServe: 4-5 person


Some tips:-

1. As am using medium size prawns here, 600 gram is enough for 4 people. Always wash the prawns properly and remove the shell of it, you can keep the head, but you need to clean it properly. And don't forget to remove the vein, at the back of the prawns, and discard it. You can also keep the tail little bit, it looks good.

2. As I have said before also, always use fresh coconut milk, and preparing it at home is very easy. You need to grate some ripe coconut pulp, 2 cups are enough. Then add a 1½-2 cup of warm water in it. And soak the grated coconut into it. Then leave it for at least 30 minutes. Then after 30 minutes strain the fibre of coconut pulp, using a cotton cloth or strainer, you can use your hands also, and press the fibre to get all the milk of it. And you'll get nice and fresh coconut milk.

Mustard oil3. I have used Kashmiri red chilli powder to give it a nice red colour, and it's not too much spicy also. But you can use normal red chilli powder instead.

4. Always use mustard oil for prawn malai curry or chingri malai curry, it has a rich smell which gives any Bengali dish a delicious aroma. And it also increases the taste of the dish. Mustard oil is also one of the key ingredients, of an authentic Bengali dish.

5. Adding some ghee and garam masala powder is also a great way to make it more tasty and aromatic. But don't use more than 1 teaspoon of garam masala powder. And if you don't like you can skip adding the ghee.

Ingredients:-

1. Medium size prawns 600 gm
2. Mustard oil 6 tablespoon
3. Sliced onions 2 (medium size)
4. Chopped tomatoes 2 (medium size)
5. Slitted green chillies 4-5
6. Coconut milk 1½ cup
7. Ginger paste 1 teaspoon
8. Garlic paste 1 teaspoon
9. Whole garam masalas ( 2 bay leaves, 2-3 cardamoms, 3-4 cloves)
10. Turmeric powder 1 teaspoon
11. Kashmiri chilli powder ½ teaspoon
12. Cumin powder 1 teaspoon
13. Garam masala powder ½ teaspoon
14. Salt to taste
15. Suger ½ teaspoon
16. Ghee 1 teaspoon



Preparation:-

Freshwater prawn• First take a bowl, add the properly cleaned prawns in it, then add ½ tsp of turmeric powder and some salt to taste. Apply it well on the prawns.

• Take a pan, add 6 tablespoon oil into it, once the oil gets hot add the prawns, generally stir the prawns, and fry for at least 1-2 minutes, on a high flame. Then remove it from the oil.

• Then add the whole garam masalas into the oil, 2 bay leaves, 2-3 Cardamoms, 3-4 cloves, a stick of cinnamon. Stir the garam masalas for 1 minute, so that it can release the aroma.

• After 1 minute adds the chopped onions, then stir on a medium-low flame, until it gets nice and brown. Then add 1 teaspoon ginger paste and give it a stir for 1 minute, then add 1 teaspoon garlic paste, and stir on a medium-low flame, until the raw smell of ginger and garlic disappears.

• Now add the chopped tomatoes and stir for 2 minutes, until it gets soft, then add the spices. Add 1 teaspoon turmeric powder, ½ teaspoon Kashmiri chilli powder, 1 teaspoon cumin powder, ½ teaspoon sugar, and some salt to taste. Then mix well for 2-3 minutes on a high flame. Until it starts releasing oil.

• After 3 minutes add ½ teaspoon of garam masala powder, and give it a nice mix. Now add the fried prawns in it. Then stir and Mix well with the masala for 2 minutes.

• Now add 1½ cup of fresh coconut milk in it. Now give it a gentle stir on a high flame until it starts boiling. After 2 minutes when the coconut milk starts boiling, add the slitted green chillies in it and, cover the pan for 5-6 minutes on a medium-low flame.

• After 5-6 minutes when the gravy starts getting thicker, open the pan and add 1 teaspoon ghee on it, and sprinkle ¼ teaspoon of garam masala powder again. Give it a mix again on a high flame for 1 minute. Then turn off the flame and cover the pan. And your chingri malai curry is absolutely ready.

You can serve it with some steamed rice or with pulao, and enjoy this amazingly tasty dish, with your family.




Bhojohori Manna style chingri malai curry recipe:-


Bhojohori Manna style chingri malai curry recipe
Bhojohori Manna style chingri malai curry recipe



Prep time: 30 minutes  | Cook time: 45 minutes
              Total time: 
1 hour 10 minutes 
                           Serve: 4-5 person



Some tips:-

1. Freshwater prawns or Golda chingri needs to be properly cleaned and you need to peel the shell of it properly, I prefer to keep the head, cause it's very tasty, but don't forget to discard the vein back of it, and you can keep the tail little bit.

2. As it is a restaurant-style recipe of gravy of the days needs to be thick and perfect. For that you need to add the masalas one by one, and also need to mix it well on a high flame, so that it can release the aroma of it. So take your time and cook the masala property, that can increase the flavours of this dish so well.

3. As the gravy should be thick, that's why am not using chopped onions, at the place of it am using onion paste. And here also mustard oil should be used to give a nice rich smell, it's a key ingredient of any authentic Bengali dish.

4. For this restaurant style recipe, you need to use Kashmiri red chilli powder it gives some nice red colour to this dish, and also it's not too much spicy. But it should not have Kashmiri chilli powder you can use normal chilli powder also, use as much spiciness you want.

5. As this dish is a little bit sweet in taste, that's why the sugar is used and, it also helps to give it a nice colour. But if you do not like sweetness then you can skip adding sugar.

6. As I have said before adding specially made coconut milk, increases the deliciousness of this dish, so try to use homemade coconut milk instead of canned coconut milk. And also try to use fresh ghee in chingri malai curry.


Ingredients:-

Garam masala

1. Freshwater prawns 10 pieces
2. Mustard oil 6 tablespoon
3. Onion paste (3 medium sizes) 4. Tomato puree (2 medium sizes)
5. Slitted green chillies 4-5
6. Beaten yoghurt 2 tablespoon
7. Coconut milk 1½ cup
8. Ginger paste 1 teaspoon
9. Garlic paste 1 teaspoon
10. Whole garam masalas ( 2 bay leaves, 2-3 cardamoms, 3-4 cloves, 1 Cinnamon stick)
11. Turmeric powder 2 teaspoon
12. Kashmiri chilli powder 1 teaspoon
13. Garam masala powder ½ teaspoon
14. Salt to taste
15. Suger ½ teaspoon
16. Ghee 1 teaspoon


Preparation:-

• First take a bowl, add the properly cleaned freshwater prawns in it, then add 1 tsp of turmeric powder and some salt to taste. Apply it well on the prawns, and leave it for 30 minutes, so that it can be marinated properly.

• Add 6 teaspoon Mustard oil into the pan, when the oil heats up add the whole garam masalas into it, add 2 bay leaves, 3-4 cardamoms, 2-3 cloves, 1 cinnamon stick, then stir for 1-2 minutes on a high flame.

• After 2 minutes add the onion paste into it, and stir for 2-3 minutes on a medium-low flame when the onions start getting brown, add 2 teaspoons of ginger paste, and again stir well. Then add 2 teaspoon garlic paste and stir for 2 minutes, until the raw smell disappears.

• Now add ½ cup of tomato puree, and add 1 teaspoon of sugar. Add 1 teaspoon Kashmiri chilli powder, 1 teaspoon of turmeric powder, and 2 tablespoons of beaten yoghurt. Now mix well with the gravy, on a high flame until it starts releasing oil. After 2 minutes add 2 teaspoons of ghee and again mix well, for 2-3 minutes on a medium-low flame.

• Now add the marinated prawns into the gravy, jut place it on the gravy and cover the pan for 2-3 minutes. After 3 minutes open the pan and generally stir it. Again cover the pan for 4-5 minutes so that the prawns can be cooked well, and soak the gravy.

• Now add 2 cups of fresh coconut milk in it. Now give it a gentle stir on a high flame until it starts boiling. After 2 minutes when the coconut milk starts boiling, add the slitted green chillies in it and, cover the pan for 8-10 minutes on a medium-low flame.

• After 10 minutes open the pan, and by this time the gravy should be getting thicker and, released oil on it. Now sprinkle ½ teaspoon of garam masala powder on it, and again give it a nice mix. And your restaurant style prawn malai curry is ready to serve.

If you'll follow all the steps and instructions I have given here you will be able to make perfect restaurant-style chingri macher malai curry recipe, and it would taste heavenly. Serve this Indian fish curry, with some pulao or with normal rice and nothing is needed.

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