Chingri Malai Curry | Prawn Malaikari Recipe
Prawn Curry flavored with coconut milk originally from Malaysia is modified into a Signature Bengali Dish known as Chingri Malai curry aka Chicngri Malaikari.
Servings: 4 People
Calories: 424kcal
Cost: Rs 500
Ingredients
- 10 Jumbo Prawn/ Galda Chingri if not available medium-sized shrimp can also be used
For Tempering:
- 1 Cinnamon Whole
- 2 Dried Red Chilli
- 2 Green Cardamom
- 1 Black Cardamom
- 6 Clove
- 2 Bay Leave
For making the Gravy:
- 1.5 cup Coconut Milk
- 5 Onion
- 1 Tomato Big
- 1 tablespoon Ginger Paste
- 1.5 tablespoon Garlic Paste
- 1 teaspoon Bengali Garam Masala Powder
- ½ teaspoon Cumin Powder
- 2 teaspoon Turmeric powder
- 1 teaspoon Red Chilli Powder
- 2 teaspoon Sugar
- 1 teaspoon or Salt to taste
- 4 tablespoon Mustard Oil
- 1 tablespoon Ghee/ Clarified Butter
Instructions
- For the best Chingri Macher Malaikari, use prawns with their shells on. Begin by carefully washing the prawns and removing the veins from each one.
- Next, gently rub the prawns with ½ teaspoon salt and ½ teaspoon turmeric powder, then let them sit for 15 minutes.
- Blend onions and tomatoes into smooth pastes.
- Heat oil in a large pot.
- Fry the prawns, one at a time, in the oil over medium heat, keeping their shells intact, until they turn a lovely pink color.
- Remove the prawns from the oil and set aside.
- Now, add half of the ghee to the remaining oil in the pot.
- Infuse the ghee-oil mixture with the aromatic spices: cinnamon, dried red chili, green cardamom, black cardamom, clove, and bay leaf.
- Introduce the onion paste to the mixture and cook for 3-4 minutes, or until it's properly cooked and has turned a pinkish-brown color.
- Add the tomato paste and cook for another minute.
- Then, stir in the ginger and garlic paste and cook for 1 minute.
- Now, add turmeric powder, sugar, salt, red chili powder, cumin powder, and half of the garam masala powder to the mixture.
- Cook everything on low heat for 3-4 minutes, until the oil separates. If needed, add a teaspoon of water during this process.
- Pour in the coconut milk and mix well.
- Finally, add 2 cups of water and bring the mixture to a boil.
- Now, let the gravy simmer. Cover the pan and cook over low heat for about 5-6 minutes, or until the gravy thickens nicely.
- Stir in the remaining garam masala and ghee, ensuring everything is well combined.
- Finally, let the Chingri Macher Malaikari rest for 5 minutes before serving. This allows the flavors to meld together beautifully.
Video
Notes
Chingri Malai Curry Recipe Tips
- If you can't find shelled prawns, frozen prawns work just as well.
- I used store-bought coconut milk for convenience, but feel free to use fresh coconut milk if you prefer!
- Tomato is optional.
- Instead of oil, you can use only ghee in this recipe.
Nutrition
Serving: 175g | Calories: 424kcal | Carbohydrates: 16.1g | Protein: 32.7g | Fat: 26.2g | Saturated Fat: 15.2g | Cholesterol: 5mg | Sodium: 416mg | Fiber: 4.1g | Sugar: 8.1g
