Recipe: Delicious Chingri Macher Malai Curry and doodh pulao

Chingri Macher Malai Curry and doodh pulao. 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.

Chingri Macher Malaikari ChingriMalaikarior Prawn Malaikari(no relation to our dear Malaika at all), is a very famous and popular Bengali entrée served with white Rice or Pulaofor lunch or dinner on special occasions. I saw it described somewhere as an "Elegant Bengali Classic" - that definitely sums up this dish. Here is Most Famous Bengali Prawn Recipe Chingri Macher Malai Curry. You can have Chingri Macher Malai Curry and doodh pulao using 27 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chingri Macher Malai Curry and doodh pulao

1. You need of For the pulao.
2. It's 2 cup of gobhi do bhog rice.
3. You need 1 of Bay leaf.
4. Prepare 2 of Green cardimaom and cloves.
5. It's 1 of small dalchini.
6. You need 1/2 cup of dry fruits(kaju, kismis and badam).
7. You need 2 tbsp of ghee.
8. You need 1 teaspoon of sugar.
9. You need 2 cup of milk.
10. It's of For the prawn Malai curry.
11. It's 1 kg of large prawn.
12. Prepare 3 tbsp of onion paste.
13. Prepare 1 tbsp of ginger paste.
14. Prepare 1 tbsp of garlic paste.
15. You need 2 of large tomato.
16. Prepare 1 teaspoon of turmeric and red Chile powder.
17. It's 1 tbsp of coriander powder.
18. You need 1/2 teaspoon of sugar.
19. It's 1 teaspoon of whole jeera.
20. Prepare 2 of Bay leaf.
21. You need 2 of elachi, 3-4 cloves, 1 small dalchini.
22. It's 1 of large bowl of thick coconut milk.
23. You need to taste of Salt.
24. It's 3 tbsp of Mustard oil.
25. Prepare 1 teaspoon of ghee.
26. It's 1 teaspoon of garam masala powder.
27. Prepare 3-4 of Green chiles.

Trust me this Chingri Macher Malaikari recipe will put a big smile on your face. Chingri Macher Malai Curry is a traditional Bengali recipe rather delicacy, where Golda Chingri or Lobster is cooked in onion - tomato gravy and then addition of coconut milk makes the curry more rich and creamy, thus the name 'malai curry'. Though I made it with jumbo shrimps as we both are not fan of lobster. Golda Chingri'r Malaikari is a classic Bengali preparation with Lobster or prawns and coconut milk.

Chingri Macher Malai Curry and doodh pulao instructions

1. For the prawn first clean and devain it. Marinate it with salt and turmeric powder. In a pan add the oil, when it becomes hot. Just add the prawn and just saute it for 5 min. Otherwise it will get hard. Now remove the prawn. In the same oil add bay leaf, whole cumin seeds, green elachi, cloves and dalchini. Now add.
2. Add the onion paste, saute it till pink. Then add ginger and garlic paste. Fry it well. Then add the finely chopped tomatoes or you can use tomatoes paste. Add turmeric and red Chile powder. Let the masala cook.
3. Now add the coriander powder and let the masala cook. Add some water to it. When it comes to boil add the prawn. Add sugar and salt to taste. Now cover and let it cook for 5-7 min..
4. Now add the coconut milk and let it cook for at least 10 min in low flame till oil starts floating on top. Add the green Chile slit. Add ghee and garam masala just before putting off the flame..
5. Now for the pulao. Wash the gobindho bhog rice. It is an arometic rice very small in size. Spread it so that the excess water is drain. Now in a pressure cooker or pan. Add ghee. Fry the dry fruits and keep it aside. Now in the same pressure cook add bay leaf, whole garam masala and then the rice saute it. Add sugar and salt. Saute it for 2-3 min. Then add the milk. Add the dry fruit. Put on the lid and give 2 whistle. Let it cook before removing the lid. You can also mix use milk and water in.
6. In 2:1 ratio if you don't have such amount of milk. Try to take full cream milk. It will taste batter. The pulao is a bit sweet..

This silky smooth creamy yet surprisingly light gravy is perfumed with Bengali gota gorom moshla (whole spices) and flavoured with ginger, fresh green chilli and of course none other than shorsher tel (virgin mustard oil). The creaminess in the gravy comes from a secret ingredient which makes. The origin of Bengali Prawn Malai Curry! Anyway, let me come back to Chingri Macher Malaikari. This is a classic preparation with Prawns and flavored with Coconut Milk!