Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry)
Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry)

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, tiger prawn malai curry (golda chingri macher malai curry). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry) is something which I have loved my whole life.

Hi friends today I am going to share an authentic Bengali Dish,Golda Chingri Malai Curry Ingredients Tiger Prawn Coconut Milk Sliced Onion Ginger Garlic. Here is Most Famous Bengali Prawn Recipe Chingri Macher Malai Curry. Trust me this Chingri Macher Malaikari recipe will put a big smile on your face. Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) The name of this chingri macher recipe bears somewhat of a double meaning. 'Malai' meaning 'cream' recalls the coconut-milk base in which the.

To begin with this recipe, we must first prepare a few ingredients. You can have tiger prawn malai curry (golda chingri macher malai curry) using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry):
  1. Take 5 Big Tiger Prawn (500 gm)
  2. Make ready 2 medium sized onion paste
  3. Take 2 medium fresh tomato purée
  4. Take 1-1/2 coconut milk
  5. Prepare 100-200 gm mastard oil
  6. Make ready 1 tablespoon ginger garlic paste
  7. Make ready 2 Bay leaves
  8. Get 4 piece cardamom
  9. Get 2 small piece dalchini
  10. Make ready 1/2 teaspoon Bengali garam masala (elaich, darchihi, clove)
  11. Make ready 1/2 teaspoon kashmiri red chilli powder
  12. Get 2 tablespoons desi ghee
  13. Take 2 tablespoons sugar
  14. Make ready Salt as per taste
  15. Take 2 tablespoons curd

This creamy velvety Golda Chingri Malaikari is a royal looking rich preparation. And malaikari always calls for good quality golda chingri (lobster) or bagda chingri (tiger prawn) with their head attached. Chingri Macher Malai Curry tastes best with steamed rice or Basanti Polau. Chingri Macher Malai Curry is also known as Prawn Malai Curry & it's a traditional Bengali recipe that's cooked with sauteed Tiger prawns or lobsters in a creamy coconut milk based sauce that has fewer spices.

Steps to make Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry):
  1. Take kadhai and put mastard oil, heat it well. Add ghee of 1 tablespoon, then again add bay leaves, clove cinnamon. Add onion to it. Fry all for 2 mins and then add ginger garlic paste to it. Fry for another 2-3 mins and then add tomato puree. Stir all together till the gravy releases oil. Add then kashmiri mirch, curd, 2 tablespoons of water and stir again for 2-3 min. Add the prawns to the gravy, 2 tablespoons of water and stir the entire content till release of oil from the gravy.
  2. Add coconut milk, 2 tablespoons of sugar, salt. Cook in medium flame for 2 mins. Add 1 cup of water to it, and leave it in low-medium flame for 10 mins. Add garam masala, and ghee to it. Recipe is ready for you. Serve hot. Generally this is consumed with rice or pulao. Ensure this is cooked in low-medium flame.

Chingri Macher Malai Curry tastes best with steamed rice or Basanti Polau. Chingri Macher Malai Curry is also known as Prawn Malai Curry & it's a traditional Bengali recipe that's cooked with sauteed Tiger prawns or lobsters in a creamy coconut milk based sauce that has fewer spices. Tiger prawns aka "Bagda Chingri" & Lobsters aka "Golda Chingri" are the two most. The word malaikari is basically broken down to 'malai' and 'curry'. And 'malai' has got nothing to do Unlike tiger prawns (locally known as bagda chingri), Golda chingri has a large head, sometimes as large as Chingri Macher bati Chorchori is best cooked with medium white prawns or small prawns.

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