Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry)
#Rainbow1
Weekend means nonveg days for us. Chicken/Fish is a common phenomenon in every household I guess, but Prawn recipes are not so common during lunch/dinner unless it is some sort of those special days. This Bengali recipe is easy to cook, superlative in taste. Just another lip smacking dish.... Try it and get appreciated....
Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry)
#Rainbow1
Weekend means nonveg days for us. Chicken/Fish is a common phenomenon in every household I guess, but Prawn recipes are not so common during lunch/dinner unless it is some sort of those special days. This Bengali recipe is easy to cook, superlative in taste. Just another lip smacking dish.... Try it and get appreciated....
Cooking Instructions
- 1
Take kadhai and put mastard oil, heat it well. Add ghee of 1 tablespoon, then again add bay leaves, clove cinnamon. Add onion to it. Fry all for 2 mins and then add ginger garlic paste to it. Fry for another 2-3 mins and then add tomato puree. Stir all together till the gravy releases oil. Add then kashmiri mirch, curd, 2 tablespoons of water and stir again for 2-3 min. Add the prawns to the gravy, 2 tablespoons of water and stir the entire content till release of oil from the gravy.
- 2
Add coconut milk, 2 tablespoons of sugar, salt. Cook in medium flame for 2 mins. Add 1 cup of water to it, and leave it in low-medium flame for 10 mins. Add garam masala, and ghee to it. Recipe is ready for you. Serve hot. Generally this is consumed with rice or pulao. Ensure this is cooked in low-medium flame.
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