CHUNGDI MALAI - Odia style
Odisha features a vast coastline along the Bay of Bengal and also has many rivers flowing within the region. due to this proximity, its sea cuisine is an inevitable part of Odia's diet and the majority of its population prefers nonvegetarian food.
Out of the various varieties within the seafood platter, Chungdi Malai tarkari maybe a lip-smacking non-vegetarian dish. it's basically a creamy prawn curry that gets its rich goodness with coconut milk that provides it a definite flavor.
Its taste is further enhanced by treating the curry with simple and mild spices that make the prawn curry a really popular local dish. Teamed up with fresh steamed Basmati rice, Chungdi Malai may be a delicious finger-licking Odisha specialty.
Ingredients Required for Chingri Macher Malai Curry
CHUNGDI MALAI- ½ kg prawns (cleaned)
- 4 tablespoons of onion paste
- 1 clove of chopped garlic
- 4 green slitted chilies
- 1 teaspoon ginger paste
- coconut milk
- 3 bay leaves
- 3 pods of cardamom
- ½ teaspoon red chili powder
- 1 teaspoon turmeric powder
- salt and sugar as per
Method:
Step 1 – Marinate the prawns in salt and turmeric for quarter-hour a minimum of
Step 2 – Take a pan and add some oil and fry the prawns till they turn brownish and keep it aside and use an equivalent oil for further cooking
Step 3 – Now add garlic and stir till the fragrance comes and take away it.
Step 4 – Now add bay leaves and stir
Step 5 – Then pestle cardamon, cloves and cinnamon and add it to the pan again
Step 6 – Once starts crackling, add the onion paste
Step 7 – Add sugar and fry it till the onion turns brown
Step 8 – Now add the ginger paste to the concoction and cook
Step 9 – Add coconut milk and 1/3rd cup of water
Step 10 – Put red chili powder, turmeric, and salt alongside green chilies
Step 11 – Now cover it for 20 minutes and simmer on low heat
Step 12 – Keep cooking till oil rise to the surface
Hence, Your Chingri Macher Malai Curry is prepared to serve!
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