Chingri machher malaikari/ malai-curry (home style recipe- by my mother-in-law)/ Prawn Malaikari/ Malai Curry Home style

This recipe is a Bengali classic – tiger prawns in a rich, coconut based gravy. My mother-in-law’s version tastes really sublime but is easy to make. Hope you will love this as much as I do.

The image courtesy goes to Ushnish Ghosh, a culinary enthusiast.

Ingredients:

  • Tiger prawn

  • Mustard oil

  • Ginger paste

  • Garlic paste

  • Poppy Seeds paste

  • Cumin seeds (whole)

  • Onions chopped

  • Turmeric

  • Chilli paste

  • Cumin powder

  • Coriander powder

  • Coconut paste

  • Dry chillies

  • Ghee

  • Garam masala powder

Method:

  • Fry the prawns nicely and keep aside

  • Heat oil in a pan and temper with cumin seeds and whole dry chillies

  • Add the chopped onions and fry till they turn brown

  • Add ginger paste, turmeric, poppy seed paste, chilli paste and a little garlic paste

  • When the oil starts to separate, add cumin and coriander powder, coconut paste, salt and sugar

  • Add water as required when the masala is cooked and bring to a boil

  • Add the fish and bring to a boil again

  • Add ghee and garam masala and take it off the flame

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