Chingri Macher Malaicurry is a traditional Bengali dish from West Bengal, India, made with prawns cooked in a coconut milk base with spices and seasonings.
The dish is known for its creamy texture, delicate flavors, and perfect balance of spices. The prawns are marinated with spices and cooked until tender, infused with the curry’s flavors. The dish is often served with rice, either plain or flavored with spices like cumin or cardamom.
The term “malaicurry” refers to the use of coconut milk, a common ingredient in South and Southeast Asian cuisines. It is a popular choice for special occasions and celebrations in Bengali households and is enjoyed by locals and Indian cuisine enthusiasts worldwide.
Here’s a traditional Bengali recipe for Chingri Macher Malaicurry:
Ingredients:
For Marination:
– 500 grams large prawns (cleaned and deveined)
– 1 teaspoon turmeric powder
– Salt to taste
For the Curry:
– 1 cup coconut milk
– 1 onion (finely chopped)
– 2-3 green chilies (slit lengthwise)
– 1 teaspoon ginger paste
– 1 teaspoon garlic paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 a teaspoon of red chili powder, up to taste
– 1/2 teaspoon turmeric powder
– 2 tablespoons mustard oil (or any cooking oil)
– Salt to taste
– Fresh coriander leaves for garnish
Instructions:
1. Marinate the Prawns:
– Mix the prawns with salt, and turmeric powder in a bowl and marinate for 15-20 minutes.
2. Prepare the Curry:
– Heat oil in a pan over medium heat. Add the diced onions and cook until they start to brown.
-Add the ginger garlic paste and green chilies. Sauté for another two to three minutes, until the raw scent is gone.
– Add turmeric, coriander, red chili, and cumin powders. Sauté the spices for one minute, or until they become aromatic.
– Add the marinated prawns to the pan at this point.
Cook for 3-4 minutes, stirring occasionally, until the prawns turn pink and are almost cooked through.
– Add the coconut milk and mix well. Adjust salt according to taste. Let the curry simmer for another 5-7 minutes until the prawns are fully cooked and the curry thickens slightly.
– Once done, remove from heat and garnish with fresh coriander leaves.
Serve:
– Serve hot Chingri Macher Malaicurry with your choice of bread or rice.
Enjoy the creamy and flavorful dish!
This dish is rich, creamy, and full of flavor, making it a favorite among Bengali cuisine lovers. Depending on your taste, adjust the amount of spice.