Bengali prawn curry. Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri). Chingri malaikari - bengali king prawn coconut curry. The prawns should be firm and white.

In any vegetable curry just add fried prawns, it will automatically increase the taste. This Bengali prawn curry is one that was passed on to me by my mother-in-law and is, without doubt, my favourite of all prawn curries. The sweet undertones from the desiccated coconut and prawns. You can cook Bengali prawn curry using 3 ingredients and 4 steps. Here is how you cook it.

Ingredients of Bengali prawn curry

It's 500 gms of medium size prawns.
Prepare 2 tablespoon of mustard oil.
You need of Readymade masala.

The Bengali prawn curry 'Chingri Malai' uses prawns with coconut to make a truly sumptuous dish. Although 'malai' in hindi means cream the influences of this dish are known to have come from. A fragrant Bengali prawn curry flavoured with turmeric and served with basmati rice. Prawn Malai Curry Recipe: A Bengali prawn curry, where prawns are cooked in spices and coconut milk making a thick curry dish.

Bengali prawn curry step by step

Clean 500gms medium sized prawns and let it dry.
Sauté the prawns in 2 tablespoon mustard oil until it turns pink, please don't overcook it.
Then mix the paste from both the packets and sauté for some time, according to taste mix water and salt accordingly.
Boil for sometime, turn off the gas and yipee the Bengali Mustard Prawn is ready.

Goan Prawn Curry with Coconut (Ambot Tik) is a spicy, sour curry that comes from Goa. It'll remind you of your favorite Goan shack! Transfer to a plate and set aside. This creamy prawn curry cooked in coconut gravy with warm spices is a north Indian food delicacy that is often eaten with traditional Jeera rice. The head of the prawn adds a whole new dimension to the dish.