Chingri Malai Curry / Bengali Prawn Curry with Coconut Milk

Chingri malai curry

Ingredients

1. Prawns, large tails-on – 15

    Turmeric powder – 1/4 tsp

    Salt – To taste

2. Oil – 2 tbsp

3. Whole garam masala – cardamom – 4, cloves – 4, cinnamon stick – 1/2 inch, bay leaf – 1

4. Onion – 1/2 medium-small, finely chopped or grated

5. Ginger crushed/paste – 1 tsp

    Turmeric powder – 1/8 tsp

    Kashmiri chilly powder – 1 tsp

    Hot water – 2 – 3 tbsp

6. Medium thick coconut milk – 3/4 cup

    Water – 1/4 cup

7. Sugar – 1 pinch (to balance the flavors)

8. Ghee – 1.5 tsp

     Fresh green chilies – 2 – 3, slit

    Garam masala powder – 1 pinch (optional)

9. Salt – To taste

Method

1. Combine the prawns with 1/4 tsp turmeric powder and enough salt. Set aside for 10 minutes.

2. Shallow fry the prawns in oil for 1 – 2 minutes on each side. Transfer to a plate and set aside.

3. Heat oil in a pan at medium heat. Add whole spices and stir until fragrant. Next add finely chopped onions, little salt and stir until they change light golden in color. Add ginger, turmeric powder and chilly powder. Mix well. Add 2 – 3 tbsp water and cook until their raw smell leaves and oil separates. Add coconut milk, salt to taste and mix well. Add prawns and cook for 3 – 4 minutes until gravy turns medium thick. Add a pinch of sugar, ghee, slit green chilies and garam masala powder, if using. Switch off. Serve with rice / pulao.

Recipe Courtesy – Zahera Ummat

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Chingri malai curry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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