Chingri Malaikari Recipe With Coconut

Are You Habit Chingri Malaikari Recipe With Coconut?

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Today I’ll present a uncommon curry recipes that is Chingri Malaikari Recipe with coconut.  This hot sweet curry with coconut is a southern Indian style favorite.
Annoyingly we tend to each extremely needed to love food – particularly my brother. So much so, that he even tried psychological state (this really tested to be quite prosperous till he had associate undesirable expertise with a fish bone however that’s another story for one more time). I opted for the a lot of ancient approach and started by making an attempt the “least fishy” dish out there. Fish and chips clearly. I slowly progressed and have currently become a lot of audacious with my shady decisions.
Today’s formula is impressed by mealtime at the in-laws associated is an absolute Bengali classic. Uber satisfying eaten with steaming hot basmati rice, Chingri Malaikari may be a creamy, spicy, coconuty delight to eat. oh and tip – the larger and juicer the prawn you’ll get, the better. Enjoy!

Ingredients for Chingri Malaikari Recipe With Coconut

  • 500 g prawns
  • 3 oz creamed coconut
  • 3 tsps ginger
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 3 bay leaves
  • 1 tsp ghee
  • 1 tsp sugar

Method

Make up creamed coconut milk to 180 ml with boiling water. Mix the prawns with turmeric powder.
Heat a little oil in a pan. Put 3 bay leaves in the hot oil and then add the grated ginger, red chilli powder, sugar and turmeric. Fry on a low heat for 3 to 4 minutes.
Place the prawns in the pan and fry for a further 2 minutes. Next, add the coconut milk. Bring to the boil then simmer for 5 minutes until the sauce has thickened. Remove the pan from heat, add the garam masala and ghee, then bring back to the boil. Remove from heat and serve.
Tips –
Take care not too catch the spices on the bottom of the
pan. You can substitute melted butter for the ghee.
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