Monday, July 6, 2009

Chingri Macher Malai Bhapa

Prawn Malai Curry is a rich Bengali delicacy. This dish came up when I tried to use the same ingridients but followed an unconventional cooking procedure.
Jumbo Prawns – 500 gms, deveined and cleaned
Mustard Oil – 2 tsp (I would suggest not to substitute mustard oil with any other oil coz it gives the dish the perfect touch)
Coriander Leaves – to garnish
Grind Together:
White Mustard Seeds– 2 tsp
Coconut Milk – ½ Cup
Green Chillies – 4-5 (Or according to taste)
Turmeric Powder – ¾ tsp
Salt – To taste

Mix together all the ingredients. Sprinkle a few drops ofmustard oil on top and steam for 15-20 mins. If you do not have a steamer, you may follow the procedure that I did. Take a small bowl and place it inverted in the center of a pressure cooker. Add about a cup of water. Place the marinated prawns in a bowl on top of the inverted bowl and close it with a lid. Pressure cook for 4-5 whistles. If you think the water level has reduced in between, then remove the lid and put some more water and pressure cook again.

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  1. Hey did try some chingri curry at a Durga Puja Pandal here in blore... hope i can taste this and some Kundapur chicken curry made by you some day...

  2. Seemaji,
    I Had a Bengali Fish Curry cooked in Mustard oil last week at my friends house here in Toronto, Canada. was looking for the recipe. I was so happy to find your Blog and get quite a few Bengali recipe's .Thanks and keep up the good work. Regards
    Samuel Prabhakar


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