Chingri Macher Malai Curry (Lobster Curry in Coconut Milk)

Hello readers,
Today I'm going to share with you a famous delicacy of Bengal"Chingri Macher Malai Curry"(Lobster with cream) this is mainly a prawn recipe, very often made in Bengali kitchen. Would you like to know how this dish reach in Bengal? Let me tell you! Some people believe that this a Malaysian influence dish 'Malai' is actually 'Malay', and bought by Malaysian sailors to the 'Bay of Bengal'.

Ingredients:

1. Lobster -8 medium size (with the skin over the heads and tails being intact).

2. Mustard oil- 2 tbs.

3. Ghee(clarified butter)- 2 tbs.

4. Cashew paste-2 tsp.

5. Raisin paste-2 tsp.

6. Coconut milk- 1 cup.

7. Fresh cream-3 tbs.

Spices:

1. Onion-2 cups (very finely chopped).
2. Garlic paste-1 tsp.
3. Ginger paste-2 tsp.
4. Black mustard seeds paste-3 tsp.
5.Whole cinnamon (cassia bark)-2(one-inch size).
6.Whole green cardamom-5 to 7.
7. Bay leaves-2
8. Cloves-3-4
9. Red chili powder-1 tsp.
10. Kashmiri red chili powder-1 tsp.
11. Turmeric powder- 4 tsp.
12. Cumin powder-2 tsp.
13. Salt- To taste.
14. Sugar- To taste.(optional)
15. Green chilli-4( for garnish).

Preparations:

Step 1:- Clean lobster well, add salt and turmeric powder to marinate them.

Step 2:- Take a pan add mustard oil. Once oil will became very hot add ghee (clarified butter) into it. Now add bay leaves, cinnamon (cassia bark), green cardamom, cloves one by one. Add chopped onion and fry till it became soften.

Step 2:- Now add garlic paste, ginger paste, cumin powder, red chili powder, kashmiri red chili powder, salt, sugar, turmeric powder, mix them well add 1/2 cup water and cook this mixture for 5 minutes.

Step 3- Once spices cooked well add black mustard seeds paste, cashew paste, raisin paste & mix all ingredients well. Now add coconut milk.

Step 4:- When gravy will start boiling add lobster. Now cover the pan and cook lobster for 8 minutes in a medium low flame.

Step 5:- Take out the lead once gravy become thicker add fresh cream and cook for 1 more minute. Turn off gas.

Step 6:- Garnish with green chilies, now it's ready to serve.

Comments

Last week's top

Hara Bhara Kabab

Dear Friends, Today I am here to share with you a famous kabab recipe, "Hara Bhara Kabab." This kabab is obtained from North India. Hara Bhara Kabab is a popular vegetarian starter at a wedding or party in North India. It's easy to make at home. So, whenever you want to make a simple snack, you can try this recipe. Primarily kabab originated in the middle east as a meat dish. Conclusively, those who are vegetarian felt left out of the kabab party, and then they created their own version of kabab. These kababs are not made on a skewer; it's pan-fried kabab. Its qualities make it a fast energy booster for toddlers. So, let's start making Hara Bhara Kabab. Ingredients:- Spinach- 250g. Potatoes- 2medium. Green Peas- 1cup. Green chilies- 3(chopped). Ginger- 1inch(roughly chopped). Garlic paste-1/2tsp. Coriander leaves- 1/2 cup(chopped). Garam Masala-1/2tsp. Dry Mango powder-1/2tsp. Chaat Masala-1tsp. Tikka Masala- 1tbsp. Jeera Seeds- 1tsp(dry roasted). Coriand...

Indian Festival Special Sweets - "Ukadiche Modak"

image credit Hello readers, Today is 'Ganesh Chaturthi' so I am wishing all my readers 'Happy Ganesh Chaturthi'. For this reason I'm going to share with you a traditional Indian delicacy which is most famous for being the favorite dessert of Hindu deity Ganesha and it is always prepared as a religious offering during the 'Ganesh Chaturthi' festival. 'Modak' is an Indian sweet dumpling believed to have originated in the state of Maharashtra, in India. Modak is prepared in a variety of ways, however the most common variety is called "Ukadiche Modak". So let's start making famous dessert for Lord Ganesha!🙏 Ingredients: For Modak fillings:- 1. Grated coconut- 200g. 2. Grated Jaggery- 150g. 3. Dry fruits- 1/2 cup(crushed). 4. Cardamom powder- 1/2 tsp. 5. Poppy seeds- 1/2 tsp. 6. Nutmeg powder- 1/8 tsp. 7. Ghee (clarified butter)- 1 tsp. For Modak cover:- 1. Fine Rice flour- 150g. 2. Ghee (clarified butter)- 1 tsp. 3. Water- 1-1/2 cup...

A traditional Bangladeshi "fish recipe" - Malai Koi (Creamy climbing perch)

image source Hello readers, Today, let's go out of India. Bangladesh is our neighbouring country, they also like to eat fish like us. I'm going to share a recipe called "Malai/Dudh Koi (মালাই/দুধ কই)" also known as "Jessore Koi", one famous recipe of Jessore from Bangladesh. Are you familiar with the name of this fish "Koi" ? It's called "climbing perch" in English, and the scientific name is Anabas testudineus. Here is a picture of Koi fish- image source : profishingvideos Ingredients: 1) Koi Fish (5-6 pc) big size. 2) Coconut Milk (Malai) 2-3 cups 3) Mustard oil - 100 ml 4) Green chilies - 3 to 4 Coconut Milk image source Please red " How to prepare Coconut Milk " Spices: 1) Onion-2 medium size 2) Garlic- 3 clove's for fry/1 tea spoon paste. 3) Cumin-2 tea spoon powder/1 tea spoon whole. 4) Bay leaves - 2 pc 5) Salt-To taste 6) Sugar-To taste 7) T...

Search This Blog