Chingri Malai Curry is a classic coconut & milk based Bengali dish known for its creamy, aromatic sauce that perfectly blends with the natural sweetness of the prawns. This dish is a festive staple in Bengali cuisine, often served during special occasions and celebrations.
Some of the ingredients used in this recipe are
Ingredients
Prawns (Large): 500 grams
Coconut Milk: 1 cup (thick)
Onion Paste: 1/4 cup
Ginger Paste: 1 tablespoon
Garlic Paste: 1 tablespoon
Green Chilies: 2-3, slit (adjust to taste)+ green chili paste (optional)
Turmeric Powder: 1/2 teaspoon
Kashmiri red chili powder: 1/2 teaspoon
Mustard Oil: 2 tablespoons (or you can use vegetable oil)
Garam Masala: 1/2 teaspoon
Salt: to taste
Jaggery powder/ sugar: 1 teaspoon
Bay Leaf: 1
Cinnamon Stick: 1 small
Cardamom Pods: 2-3, cracked
Cloves: 2-3(optional)
Ghee- 1 tbsp
Instructions
1.Marinate the prawns with a pinch of salt and turmeric powder. Set aside for 10-15 minutes.
2.Heat the mustard oil in a pan until it reaches its smoking point.
3.Sauté the bay leaf, cinnamon, cardamom, and cloves for a few seconds until aromatic.
Add the onion paste and cook on medium heat until it turns golden
4.Stir in the ginger and garlic pastes and sauté until the raw smell disappears.
5.Add the marinated prawns to the pan, and fry them for 2-3 minutes until they turn pink.
Sprinkle turmeric and chili powders.
6.Pour in the coconut milk, add slit green chilies, and bring the curry to a gentle simmer.
7.Season with salt and sugar Cook the curry for about 5-7 minutes, or until the prawns are cooked through and the sauce thickens slightly.
8.Sprinkle garam masala over the curry and remove from heat and add one tbsp of ghee . Cover the pan for a few minutes to let the flavors meld.
9.Serve hot with steamed basmati rice or pulao, garnishing with additional green chilies.Serve hot
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