Chingri Matcher Malai Curry Vegetarian Recipe Made Easy

Chingri Macher Malai Curry is a beloved Bengali delicacy, traditionally made with succulent prawns cooked in a rich, creamy coconut milk gravy infused with aromatic spices. But what if you want to enjoy this classic dish while following a vegetarian lifestyle?

Fear not! This vegetarian version of Chingri Macher Malai Curry reinvents the recipe by replacing prawns with hearty, protein-packed jackfruit or mushrooms, bringing a similar texture and absorbing the luscious malai (coconut milk) gravy beautifully.

This recipe not only retains the authentic flavors and creamy texture of the original but also makes it accessible to those who avoid seafood. It’s a perfect dish for special occasions or whenever you crave something indulgent and comforting.

The subtle sweetness of coconut milk paired with warming spices creates a delightful balance, making it a true crowd-pleaser.

Ready to dive into this creamy, aromatic curry that’s both vegetarian and soul-satisfying? Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian take on the classic Bengali Chingri Macher Malai Curry offers all the indulgence of the original without compromising on flavor or texture. Using jackfruit or mushrooms gives you a meaty bite that absorbs the creamy coconut-spiced gravy perfectly, delivering a satisfying and wholesome meal.

Plus, this recipe is:

• Rich and Creamy: The coconut milk creates a luscious sauce that’s both comforting and decadent.
• Flavor-Packed: A blend of traditional spices brings warmth and depth without overpowering the dish.
• Versatile: You can easily swap jackfruit for mushrooms or even paneer for a different twist.
• Perfect for Special Occasions: Its elegant presentation and rich flavors make it a great choice for festive meals or dinner parties.

Ingredients

• 2 cups young green jackfruit (canned or fresh, cut into bite-sized pieces) or 250g mushrooms (button or oyster), sliced
• 1 cup coconut milk (fresh or canned)
• 2 tbsp mustard oil (for authentic flavor; substitute vegetable oil if unavailable)
• 1 large onion, finely sliced
• 2 green chilies, slit (adjust to taste)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt, to taste
• Fresh coriander leaves, chopped, for garnish
• Water, as needed

Equipment

• Heavy-bottomed pan or kadhai
• Medium mixing bowl
• Measuring spoons
• Knife and chopping board
• Spoon or spatula for stirring
• Serving bowl or dish

Instructions

1. Prepare the jackfruit or mushrooms: If using canned jackfruit, drain and rinse it well. If fresh, peel and cut into bite-sized pieces. For mushrooms, clean and slice them evenly.
2. Heat mustard oil: In your heavy-bottomed pan, heat 2 tablespoons of mustard oil over medium heat until it starts to smoke slightly. This releases the pungent aroma typical of Bengali cooking.
3. Sauté onions and green chilies: Add the finely sliced onions and slit green chilies to the hot oil. Cook until the onions turn golden brown, stirring frequently to prevent burning.
4. Add ginger and garlic paste: Stir in 1 tablespoon each of ginger and garlic paste. Sauté for 2-3 minutes until the raw smell disappears.
5. Spice it up: Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook the masala for 2 minutes to release the flavors.
6. Cook the jackfruit or mushrooms: Add your prepared jackfruit or mushrooms to the pan. Stir to coat them evenly with the spice mixture. Cook for about 5-7 minutes, allowing them to absorb the flavors and soften.
7. Add coconut milk: Pour in the coconut milk and gently mix. Reduce the heat to low and let the curry simmer for 10-12 minutes. Add water if needed to achieve your desired consistency.
8. Season and finish: Add salt to taste and sprinkle garam masala over the curry. Stir gently and cook for another 2 minutes.
9. Garnish and serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with steamed basmati rice or Thelma Sanders Squash Recipe for a wholesome meal.

Tips & Variations

“Using young green jackfruit is key to mimicking the texture of prawns, but mushrooms provide a wonderful umami alternative for those who prefer a quicker option.”

• Mustard oil: If you find the flavor too strong, use half mustard oil and half vegetable oil.
• Coconut milk: Fresh coconut milk is best for authentic taste; canned works well too and is more convenient.
• Spice level: Adjust green chilies and red chili powder according to your heat preference.
• Protein options: Try substituting jackfruit or mushrooms with firm tofu or paneer for a different vegetarian twist.
• Make it vegan: Ensure the oil and all ingredients are plant-based; this recipe is naturally vegan-friendly.

Nutrition Facts

Serving Suggestions

This creamy curry pairs beautifully with fragrant steamed basmati rice or Passover Zucchini Kugel Recipe if you want a vegetable side. For a low-carb option, serve alongside sautéed greens or cauliflower rice.

Complement the meal with a crisp cucumber salad or a light lentil dal to balance the richness of the malai gravy. Don’t forget a dollop of Peda Recipe Ricotta Cheese inspired raita or yogurt on the side to add a fresh, cooling element.

Conclusion

Enjoying the rich, creamy flavors of traditional Bengali Chingri Macher Malai Curry is now possible even on a vegetarian diet with this delightful recipe. By substituting prawns with jackfruit or mushrooms, you get a dish that’s not only indulgent and flavorful but also wholesome and satisfying.

The aromatic spices, combined with smooth coconut milk, create a beautiful harmony that warms the soul and excites the taste buds.

Whether you’re cooking for a special occasion or simply craving a comforting meal, this vegetarian malai curry is sure to impress. Don’t hesitate to experiment with different vegetables or proteins to make it your own.

Happy cooking!

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