The “city of joy” Kolkata truly stands by its nickname, especially during the festive season of Durga Pujo. You can tour the city’s streets that are decorated so vibrantly and, most importantly, taste an eclectic range of authentic Bengali dishes and street foods.
From lip-smacking biryanis and delicious Bengali Chicken Recipe and fish curries to a plethora of delicacies to sweeten up your soul, this city wins the hearts of all its residents and guests alike. You can find some of the iconic Indian cuisines in this beautiful city, and one curry that is a definite try in Kolkata this pujo is the Chingri Machar Malai Curry.
At Licious, you can find prawns of a wide variety that are sourced directly from the day’s catch of approved local boats. The Bengali Chingri Machar curry is best prepared with Giant Tiger Prawns because of their ideal size and flavour. The white flesh boasts a firm yet tender texture that promises you the perfect taste. With Licious prawns, you are guaranteed freshness and convenience. We maintain constant temperature controls to ensure freshness and our experts devein, clean and deshell the prawns. You can use them straight out of the pack with zero prep.
You can place your order with us today for Licious Tiger Prawns to prepare your Bengali Malai Curry.
What is Chingri Machar Malai Curry?
Chingri Machar Malai Curry is one of the iconic Bengali curries that is a must-try. The use of fresh ingredients, including coconut milk and spices, make this dish popular and one of a kind. While the dish looks elegant, it is easier to prepare than many Bengali Food Recipes. ‘Chingri’ in Bengali means prawns, ‘mach’ implies fish, while ‘malai’ means ‘cream’. This cream is prepared using a coconut-milk base in which the prawns are cooked.
Some interesting facts to learn about the Chingri Machar recipe:
- It is believed that this prawn recipe made its way into Bengali households through Malaysian traders.
- The ‘malai kari’ in Chingri Machar Malai Curry is actually ‘Malay’ curry, translated to ‘malai’ today in India.
- The chingri mach is a rich source of essential vitamins such as Niacin, B-6 and B-12 that are required to replenish blood cells.
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
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- 500 grams of Licious Tiger Prawns
- 2 inches cinnamon stick
- 8 pieces of green cardamom
- 1 tbsp Ginger Paste
- 1 tbsp Garlic paste
- ¾ cup coconut milk
- 1 tbsp chilli powder
- 1 tbsp Cumin Powder
- 1 tbsp turmeric powder
- ½ tsp garam masala
- 2 pieces of bay leaves
- 1½ cup onion paste
- 3 tbsp salt
- 4 tbsp tomato purée
- 3 tbsp coconut milk
- 1 cup Mustard Oil
- 2 tbsp ghee
- 4 tbsp fresh cream
Ingredients
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- In a bowl, add the prawns, 1 tbsp salt and lemon juice and marinade for 30 minutes
- Take a deep pan. Heat mustard oil and add the marinated prawns to fry for 2 minutes till they turn orange and remove in a paper towel. Cook all the prawns similarly.
- Remove the extra oil and add 2 tbsp ghee, followed by cinnamon, green cardamom, and bay leaves and allow them to crackle
- Add the onions and stir for 5 minutes
- Add ginger and garlic paste and stir them all for another 3 minutes
- In a small bowl, mix the chilli, cumin and turmeric powders with water
- Once the oil starts to separate, add this spice mix and saute well on medium flame
- Once the oil separates again, add tomato puree with 50 ml water and saute well till oil separates again
- Add the fried prawns and bring to boil
- Add the coconut milk and cook on low heat for 6-8 minutes
- Garnish with garam masala and 4 tbsp fresh cream
- Serve hot with rice
Try this delicious recipe and share a picture by tagging us on Instagram using #MadeWithLicious.