Master The Art Of Cooking Chingri Malai Curry With This Easy Recipe

Chingri Malai Curry features prawns in a spiced coconut milk gravy. The dish is rich, creamy, and full of traditional Bengali flavors, best enjoyed with rice or pulao.

Chingri Malai Curry is a classic Bengali dish made with prawns cooked in a creamy coconut milk gravy. Start by marinating and lightly frying the prawns, then prepare a masala base with onions, ginger-garlic paste, and a blend of spices. Add coconut milk, green chilies, and simmer the mixture before adding the prawns back into the curry. Finish with garam masala and garnish with fresh coriander. The dish combines rich flavors from mustard oil, aromatic spices, and coconut milk, resulting in a decadent and flavorful curry. It's best served hot with steamed rice or Bengali pulao.

Ingredients:

500g prawns (cleaned and deveined)
1 cup coconut milk
1 large onion (finely chopped)
1 tablespoon ginger-garlic paste
2 green chilies (slit)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
1 bay leaf
1 cinnamon stick
2-3 cardamom pods
2-3 cloves
2 tablespoons mustard oil (or vegetable oil)
Salt to taste
Fresh coriander leaves for garnish

Instructions:

1. Prepare the Prawns:

Marinate the cleaned prawns with a pinch of turmeric powder, red chili powder, and salt. Let it sit for 15-20 minutes.

2. Fry the Prawns:

Heat 1 tablespoon of mustard oil in a pan. Once hot, lightly fry the marinated prawns for 2-3 minutes on each side until they turn golden. Remove them from the pan and set them aside.

3. Prepare the Masala Base:

In the same pan, add the remaining mustard oil. Once heated, add the bay leaf, cinnamon stick, cardamom pods, and cloves. Saut for a few seconds until fragrant.
Add the finely chopped onion and cook until it turns golden brown.
Add the ginger-garlic paste and saut for another 2-3 minutes until the raw smell disappears.

4. Add Spices:

Lower the heat and add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook the spices for 2-3 minutes until the oil starts to separate from the masala.

5. Incorporate Coconut Milk:

Gradually pour in the coconut milk while stirring continuously to avoid curdling. Add the slit green chilies and season with salt.
Let the mixture simmer for 5-7 minutes on low heat until it thickens slightly.

6. Add the Prawns:

Gently add the fried prawns to the coconut milk gravy. Stir to coat the prawns with the masala.
Cover and let it simmer for another 5-7 minutes, allowing the prawns to absorb the flavors.

7. Finish with Garam Masala: