Prawns Malai Curry Recipe is a signature Bengali shrimp curry made by cooking large tiger shrimp (bagda chingri) or giant freshwater shrimp (golda chingri) in a super-subtle and creamy coconut milk sauce. Don’t be fooled by the elegant appearance of this beloved Bengali treat—the malai curry chingri looks deceitfully complicated to cook, when in fact it is easier to do that even chicken or egg curry!
Ingredients
- 500 gm prawns
- 2 cinnamon stick
- 4 green cardamom
- 1 teaspoon ginger paste
- 1/2 teaspoon red chilli powder
- 1 1/2 cup coconut milk
- 3 tablespoon refined oil
- 6 clove4 bay leaf
- 6 green chilli
- 1 teaspoon sugar
- 3 tablespoon soybean oil
Chef: Asma
Director: Shahid Sharif