Sunday, 6 April 2014

Prawn Malai Curry

Today I made Chingri Malai Curry( Prawns in Coconut gravy) one of the most delectable Bengali cuisines as special Sunday lunch.

Prawn Malai Curry

Prawn Malai Curry

Prawn Malai Curry



  • Prawns 500 gms deveined n washed in warm water
  • Onions 2 finely chopped
  • Ginger 1 inch grated
  • Turmeric powder 1 tsp
  • Kashmiri red chilli powder 2 tsp
  • Salt n sugar to taste
  • 4 green chillies slit
  • Coconut 1 whole grated and put in warm water for about half an hour. The coconut milk is then strained out in a bowl n kept aside.


Heat mustard oil in a karahi and fry the chopped onions….when light brown add the grated ginger sauté…then add the prawns. Put the masalas turmeric, kashmiri red chilli powder, salt n sugar n stir the prawns well till the redden a bit. Now add the coconut milk. Let the prawns get cooked for 5 -7 mins on high flame and as the gravy thickens, add slit green chillies. Serve hot with steamed rice. One of the easiest recipes yet tastes so good that you won’t be able to control your rice intake with it…..

No comments:

Post a Comment

Print This!!

print this page
Related Posts Plugin for WordPress, Blogger...

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Enter your email address:

Delivered by FeedBurner