#prawncurry

Tried making Bengali Chingri Malaikari at home today 🦐🥥

This creamy Bengali prawn curry is made with coconut milk, aromatic spices and juicy prawns. Honestly, it tasted just like restaurant-style food with hot steamed rice 🍛

I shared the full step-by-step recipe here if anyone wants to try it:

Restaurant Style Chingri Malaikari Recipe

Would love to know how you all make your Chingri Malaikari at home 😊

🦐🥥 বাঙালির রান্নাঘরের এক অনন্য ঐতিহ্য — চিংড়ি মালাইকারি! আজ আপনাদের জন্য নিয়ে এলাম একদম রেস্টুরেন্ট স্টাইল Bengali Chingri Malaikari Recipe, যা ঘরেই খুব সহজে তৈরি করা যায়। নরম ও রসালো চিংড়ি, ঘন নারকেলের দুধ আর সুগন্ধি মশলার অসাধারণ মেলবন্ধন এই পদটিকে করে তোলে সত্যিই লোভনীয় 😍🍛

গরম ভাতের সঙ্গে এই চিংড়ি মালাইকারির স্বাদ একবার খেলেই বারবার খেতে ইচ্ছে করবে। বিশেষ করে যারা Bengali seafood recipe ভালোবাসেন, তাদের জন্য এটি একদম পারফেক্ট। ভিডিও ও ব্লগে step-by-step পুরো প্রক্রিয়া দেখানো হয়েছে যাতে খুব সহজেই বাড়িতে restaurant-style taste আনতে পারেন।

আজই ট্রাই করুন আর পরিবারকে চমকে দিন এই রাজকীয় Bengali recipe দিয়ে ❤️

👉 পুরো রেসিপি দেখুন এখানে: Restaurant Style Chingri Malaikari Recipe

This quick and spicy prawn curry is bursting with flavor from aromatic spices and creamy coconut milk. It's perfect for a delicious weeknight meal that's ready in no time!

Ingredients: 500g large prawns, peeled and deveined. 2 tablespoons vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tomatoes, finely chopped. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1 teaspoon turmeric powder. 1 teaspoon chili powder adjust to taste. Salt to taste. 1 cup coconut milk. Fresh coriander leaves for garnish.

Instructions: Set a pan on medium heat and add oil. Chop up the ginger, onion, and garlic and add them. Cook the onions until they become clear. Put in the tomatoes and cook them until they get soft. Add salt, chili powder, coriander, cumin, and turmeric. Stir it all in. For two to three minutes. Put in the prawns and cook them until they turn pink and are done. Add the coconut milk, stir it in well, and then let it cook for 5 minutes. Add fresh coriander leaves as a garnish. Warm it up and serve it with bread or rice.

Prep Time: 10 minutes

Cook Time: 20 minutes

This quick and spicy prawn curry is bursting with flavor from aromatic spices and creamy coconut milk. It's perfect for a delicious weeknight meal that's ready in no time!

Ingredients: 500g large prawns, peeled and deveined. 2 tablespoons vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tomatoes, finely chopped. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1 teaspoon turmeric powder. 1 teaspoon chili powder adjust to taste. Salt to taste. 1 cup coconut milk. Fresh coriander leaves for garnish.

Instructions: Set a pan on medium heat and add oil. Chop up the ginger, onion, and garlic and add them. Cook the onions until they become clear. Put in the tomatoes and cook them until they get soft. Add salt, chili powder, coriander, cumin, and turmeric. Stir it all in. For two to three minutes. Put in the prawns and cook them until they turn pink and are done. Add the coconut milk, stir it in well, and then let it cook for 5 minutes. Add fresh coriander leaves as a garnish. Warm it up and serve it with bread or rice.

Prep Time: 10 minutes

Cook Time: 20 minutes