Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, milky mango prawns / aam chingri. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

To begin making Bengali Aam Chingri Recipe (Prawn Mango Curry Recipe), get prep with all the ingredients and devein prawns. Heat oil in a pan add one. Prawn mango curry This is a really nice recipe of Prawn.

Milky mango prawns / aam chingri is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Milky mango prawns / aam chingri is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have milky mango prawns / aam chingri using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Milky mango prawns / aam chingri:

1. Get 250 gm prawns (washed and devained)
2. Prepare 3 tablespoons grated coconut
3. Make ready 1 cup milk
4. Get 2 tablespoons mustard seeds
5. Prepare 1 medium raw mango grated
6. Prepare 4 / 5 green chillies
7. Make ready 3 tablespoons mustard oil
8. Get 1/2 teaspoon red chilli powder
9. Take 1 tablespoons sugar
10. Make ready to taste Salt

Golda Chingri'r Malaikari is a classic Bengali preparation with Lobster or prawns and coconut milk. This silky smooth creamy yet surprisingly light gravy This creamy velvety Golda Chingri Malaikari is a royal looking rich preparation. And malaikari always calls for good quality golda chingri (lobster) or. Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce.

Steps to make Milky mango prawns / aam chingri:

1. Grind the mustard seeds with 1 - 2 green chillies, coconut and little water. Keep aside.
2. Smear the prawns with little salt and turmeric and keep covered.
3. Heat the oil and add 1 - 2 green chilli slited when splutter add the prawns. Saute on low for a couple of minutes or till the prawns turn a little coral in colour.
4. Add the grated raw mango and a pinch of salt. Keep mixing with a very light hand till the raw smell of the mango are gone (approx 2 minutes).
5. Add the mustard paste and turmeric, give it a good mix and cook on low till it coats the prawns.
6. Add 1cup of milk, mix add sugar and salt if required chilli powder. Cover and let it simmer on low till all the milk evaporated and the gravy coats the prawns.
7. Serve hot or at room temperature with hot steamed white rice.
8. Enjoy a sensational hot - sweet - spicy taste with every morsel…..

Don't be fooled by the elegant appearance of this well-loved Bengali treat—chingri malaikari is looks. Chingri Macher Malai is a prawn curry made with mustard, coconut milk and chilli. In a lot of regions across India coconut and seafood is a classic combination. The Bengali prawn curry 'Chingri Malai' uses prawns with coconut to make a truly sumptuous dish. Chingri Malaikari is a signature Bengali Prawn curry prepared with Coconut Milk.

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