CHINGRI MACHER MALAI CURRY

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Every thing about CHINGRI MACHER MALAI CURRY | Vahrehvah :

Chingri Macher Malai curry is a popular entrée and is traditionally cooked in the East Indian State, West Bengal. Chingri Macher Malai curry is also called as Prawn Malai curry cooked in coconut gravy with mild spices. This curry is delicately cooked with subtle spices and a nice sweetness from the coconut milk engulfing the flavors in the Prawn curry. The Chingri Macher Malai tastes extremely great with steamed white rice, jeera rice or pulao. It is usually cooked for lunch or dinner on special occasions.  

Chingri Macher Malai curry is a very fragrant main course dish, is creamy to eat authentic taste, slurpy, finger licking and makes every one drool with its aroma. It is simply a fabulous dish in every special occasion and cherishes the sense of Bengali cuisine.

It makes an elegant Bengali classic that definitely sums up this dish. It is so delicious that my mouth’s watering by just the thought of it while writing this up.   Coconut milk is made from fresh shredded coconut that is simmered in water then strained to form a rich, creamy liquid.

The color and rich taste of the milk is attributed to the high oil content. Light coconut milk contains little if any coconut oil and therefore has less fat, fewer calories, and alas the lackluster flavor to prove it. There are two grades of coconut milk: Thick and thin. Thick milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk.

Thick variety of coconut milk is mainly used to make desserts and rich, dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in Western nations since fresh coconut milk is rare, and most consumers buy coconut milk in cans.

Coconut milk is one of the common ingredients in many tropical cuisines such as Indian, Malaysian, Sri Lankan, Thai, Burmese, Cambodian, Filipino, Indonesian, Singaporean and Vietnamese. It is also used in Brazilian, Caribbean and Pacific islands cuisines.   Coconut milk is the base of many Indonesian, Malaysian, Sri Lankan and Thai curries. It is also one of the most important ingredients in Thai cooking and a variety of dishes use coconut milk. It is a versatile ingredient used in both spicy dishes and in making delicious desserts.

Coconut milk is irresistible and tastes extremely incredible in two of the very delicious Thai desserts, one the ‘mango with sticky rice’ and ‘sweet coconut rice’.   The Chingri macher malai curry is originally made, prawns with head and tails on, as prawn head adds extra flavor to this delectable dish.

But if you don’t like the head part you can also remove it and cook but if you are using prawns with head on, then they should be cleaned thoroughly. Cleaning prawns is a bit tedious but the end result is truly worthy. You can follow the following steps to clean fresh prawns: Remove the hard shell, do not remove the tail, and leave it on.

De-vein the prawn, slit the back a little and take out the black thread thingy. For shrimps with heads, carefully remove only the front portion of the head the eyes etc., do not remove the entire head, you want to keep the liquid thing inside the head.   To prepare this exotic and scrumptious Chingri macher malai curry, firstly fry the onion and peppers for about three minutes or until onions get translucent. Add prawns, turmeric and chili powder and fry two minutes; add the coconut milk, bring to the boil and cook 2 minutes on high heat.

Take out the prawns and cook the coconut milk further on high heat until it becomes a nice creamy consistency. Pour this over the prawns. Serve with white Rice or yellow Pulao.   Do try this remarkable dish from the Bengali cuisine and you will find it one of the most delighted and appetizing dish. Click on the link for detailed recipe:

https://www.vahrehvah.com/chingri-maacher-malai-indian-recipe