Chingri Macher Malai Curry | চিংড়ি মাছের মালাইকারি | Prawn in Coconut Milk | Plate Palate
Welcome back to Plate Palate! Today we are cooking an absolute Bengali classic: Chingri Malai Curry (Prawn Malai Curry). This rich, creamy, and mildly spiced seafood delicacy is made by cooking succulent prawns in fresh coconut milk and signature Bengali spices. Whether it's a Sunday lunch, Poila Baisakh, or a special guest dinner, this authentic Chingri Macher Malai Curry recipe never fails to impress. Watch the full video to see how to extract fresh coconut milk and balance the sweet and spicy flavors perfectly! 🔔 Subscribe to Plate Palate for more authentic Bengali Seafood: / @platepalate 📋 Ingredients: Prawns (Chingri) Fresh Coconut Milk (Narkeler Dudh) Onion Paste, Ginger-Garlic Paste, Green Chili Paste Paste of Mastard, Fennel Seed and Kaju Curd Mustard Oil (Shorsher Tel) Whole Spices (Cinnamon, Cardamom, Cloves, Bay Leaf) Turmeric, Kashmiri Red Chili Powder, Jeera Powder Ghee & Garam Masala Green Chilies & a pinch of Sugar #ChingriMalaiCurry #PrawnCurry #BengaliSeafood #PlatePalate #AuthenticBengaliRecipe
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