Chingri Malai Curry or Prawn Malai Curry is an authentic Bengali dish cooked in coconut milk and a host of delectable spices. The curry has a silky texture with succulent prawns in every bite. Here we share a Chingri Malai Curry recipe that you can make easily from your kitchen staples. Check it out!
|Prep Time||5 minutes|
|Cook Time||25 minutes|
- 500 Gms Small Prawns
- 1 Can coconut milk
- 1 medium onion Thinly Chopped
- 1 Tsp ginger garlic paste
- 5 Tbsp oil
- 2 Tbsp butter
- 2 Bay leaves
- 1 cinnamon stick
- 4 cloves
- 3 green cardamom
- 2-3 Dry Whole Red Chillies
- 2 Tsp turmeric powder
- 1 Tsp red chilli powder
- 2 Tsp Cumin Powder
- 2 Tsp Garam masala powder
- 1 Tsp Sugar
- Take a bowl and add prawns to it. Add salt and turmeric powder and toss the prawns. Set them aside for a few minutes.
- Take a pan and heat oil in it. Sauté the prawns on a medium flame for 5-6 minutes until they turn pink.
- In the same pan, add the chopped onions, bay leaf, dry red chilli, and sauté until the onions turn translucent. Then add the ginger-garlic paste, sugar, cinnamon stick, cloves and cardamom. Sauté for a few minutes. Add salt as required.
- Now add the coconut milk to the mixture and let it simmer for 5 minutes on low heat. Then add red chilli powder, turmeric powder and cumin powder.
- Add the prawns to the curry. Add garam masala, cover the pan with a lid and let it cook for 4 minutes on medium heat. Garnish with chopped coriander, transfer to a serving bowl and serve hot with steamed rice.
To give the curry a bright colour, you can also add 1 tablespoon of tomato paste.
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Frequently Asked Questions
What can I add to the curry if I do not have coconut milk?
If you do not have coconut milk, then you can add fresh cream as a substitute.
Can I make this curry using mustard oil?
Yes. You can make this curry using mustard oil.