Tasy Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry)

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We hope you got benefit from reading it, now let’s go back to tiger prawn malai curry (golda chingri macher malai curry) recipe. To make tiger prawn malai curry (golda chingri macher malai curry) you only need 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry):

1. Provide 5 Big Tiger Prawn (500 gm)
2. Take 2 medium sized onion paste
3. Use 2 medium fresh tomato purée
4. Take 1-1/2 coconut milk
5. Provide 100-200 gm mastard oil
6. Take 1 tablespoon ginger garlic paste
7. Prepare 2 Bay leaves
8. Use 4 piece cardamom
9. Take 2 small piece dalchini
10. Prepare 1/2 teaspoon Bengali garam masala (elaich, darchihi, clove)
11. Get 1/2 teaspoon kashmiri red chilli powder
12. Take 2 tablespoons desi ghee
13. Take 2 tablespoons sugar
14. Use Salt as per taste
15. Take 2 tablespoons curd

Steps to make Tiger Prawn Malai Curry (Golda Chingri Macher Malai Curry):

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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