What Is Chingri/Prawn Malai-curry ?
Chingri Malai Curry also known as Prawn Malai Curry, is a classic Bengali preparation made with prawns and coconut milk. The word ‘Malai’ means cream, but this curry gets its creaminess from coconut milk. This recipe is simple to make, and extremely good to eat.
Yields:
4 serving
4 serving
Preparation Time:
15 minutes
15 minutes
Cooking Time:
30 minutes
30 minutes
Difficulty Level:
Medium
Medium
Ingredients
- Chingri / Prawns – 1 lb (14-16)
- Coconut Cream or milk – 8 oz / 1 cup
- Cinnamon Stick – 2 inch
- Cardamom pods – 4-5
- Cloves – 3-4
- Onion paste – 1 1/2 medium
- Ginger-Garlic paste – 1 tbsp
- Tomato puree – 1 large
- Turmeric Powder – 1 tsp
- Red chili powder – 1 tsp
- Kashmiri red chili powder – 1 1/2 tsp (for color)
- Sugar – 1 tbsp
- Salt , to taste
- Garam Masala powder – 1 1/2 tsp
- Ghee – 1 tbsp
- mustard oil – 2-3 tbsp
Instructions
Sprinkle turmeric powder and salt on the prawns and marinate for 3o minutes.
Heat oil over medium heat and fry prawns until they turn into bright orange colour (1-2 min each side). Remove and keep aside.
In the same pan , add whole spices , when they begin to splutter add onion paste , turmeric powder , red chili powder , salt and sugar.
When oil starts to leave from the sides , add ginger-garlic paste and fry for 1-2 minutes.
Add tomato puree , fry until oil starts to separate.
Remove from heat and add coconut cream ( add 5-6 tbsp water to coconut cream, mix until smooth ) , mix well. return to heat.
When comes to boil add prawns , garam masala and ghee.
Cover and cook for 4-5 minutes in low heat. Serve hot with steamed rice.
