Bengali Prawn Curry Recipe in Hindi
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Bengali prawn curry recipe in hindi

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20min · 10 servings     If you ask me name one quintessential dish from bengali cuisine with no doubt I will tell you it’s Chingri Macher Malaicurry or prawns malaicurry   This is a traditional Bengali dish where plump juicy prawns are cooked in thick coconut milk with Spices !! Chingri macher malaicurry along with pulao can add a different level of deliciousness in any menu !!   What goes in   * 20 Tiger prawns or jumbo shrimp   • * 1 can Coconut milk  • * 1 large Onion chopped   • * 1 big Tomato chopped   • * Whole Spices (Cinnamon, Cardamom, bay leaves   • * 1tbsp Ginger paste  • * 6 Garlic pod smash by mortar pestle   • * 1 tsp Cumin powder   • * 1/2 tsp Turmeric powder  • * 1 tbsp Chilli powder  • * 3 to 4 Green Chillies  • * Salt  • * 1 tsp Sugar  • * 5 tbsp Mustard oil (A must I mus
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Bhapa Chingri Recipe:  Ingredients: - 250gm prawns - cleaned and deveined  - 2 tbsp yellow mustard seeds - 1 tbsp black mustard seeds - 1 tbsp poppy seeds - 7-8 green chillis  - 1.5 tsp salt - 1 tsp turmeric powder - 1/4 cup yogurt  - 1/3rd cup grated coconut - 1/4th cup coconut milk - 1/2 tsp sugar optional - 4 tbsp mustard oil  Preparation: - Soak mustard seeds and poppy seeds in 1/4th cup water for 30 minutes  - Add 4 green chillis and 1 tbsp mustard oil then grind to a smooth paste  Cooking: - Mix the prawns with the paste along with rest of the ingredients  - Place it in a steel tiffin box - Add the whole green chillis on the top - Steam with lid on for 15-20 minutes depending upon the size of the prawn  - Rest for 5 minutes and serve
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Ingredients:
 • - 5-6 medium Galda Chingri (cleaned n washed)
 • - 2 tsp Red Chilli Powder
 • - 1/2 tsp Turmeric Powder
 • - 2 medium Onion Paste
 • - 6/7 cloves of Garlic Paste
 • - 1 tsp Ginger Paste
 • - 3 Green Chillies chopped finely
 • - 1/4 cup Green Peas
 • - 1 Lemon Juice
 • - 1 tsp Coriander Leaves chopped
 • - Salt
 • - 1/2 tsp Sugar

- 3 tbsp Mustard Oil

Method:
 • - Mix Red Chilli, Turmeric Powders, Onion, Ginger, Garlic Pastes, Green Chillies, Salt and Lemon Juice with Prawns 
 • - Let it marinate for 1 hour
 • - Heat Mustard Oil in a Kadai
 • - Add the prawns with all marinated masala 
 • - Fry at medium heat for 3-4 mins until oil comes out around the edges
 • - Add Green Peas
 • - Add 1/2 cup Hot Water
 • - Cover the pan, cook at low heat for 8-10 m
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This Bengali prawn curry has a rich and creamy texture, thanks to the coconut milk and yogurt. Enjoy your delicious homemade Chingri Macher Malai Curry!   - 500g large prawns, cleaned and deveined - 1 cup grated coconut - 1 cup onion - 1/2 cup tomato - 1/2 cup mustard oil - 1/2 cup coconut milk - 1 teaspoon ginger paste - 1 teaspoon garlic paste - 1 teaspoon turmeric  - 1 teaspoon red chili  - 1 teaspoon cumin  - 1 teaspoon coriander  - 2-3 green chilies
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