The Easiest Most Delicious Prawn Malaicurry You’ll Ever Make!!
Chingri malaicurry
Chingri Malai Curry is a rich and iconic Bengali dish featuring succulent prawns cooked in a creamy, aromatic coconut milk gravy. Infused with fragrant spices like cardamom, cinnamon, and bay leaves, this delicacy strikes a perfect balance of mild sweetness and subtle heat. Traditionally prepared with mustard oil, it pairs beautifully with steamed basmati rice, making it a luxurious and flavorful centerpiece of Bengali cuisine.I used peeled banana prawns here. They were from the fish market and super fresh, so I decided to make some easy prawn malai curry for dinner. Traditionally, golda chingri/ bagda chingri is used but feel free to use any prawns available to you.It's one of those quick and easy recipe that leaves you speechless after the first bite.
Equipment
- 1 pan to cook.
- 1 blender/mixer to grind some coconut and mustard .
Ingredients
- 250g cleaned prawns of your choice.
- 1 cup finely sliced/chopped onion onion paste
- 1 tsp ginger garlic paste
- 1 tbsp ghee to garnish
- 4 green chili
- 1 tsp chili powder
- 1/3 tsp Turmeric powder
- 1/2 tsp gorom moshla to garnish
- 2 cups coconut milk fresh/canned
Coconut chili blend
- 2 tbsp grated coconut fresh or frozen.
- 2 dried red chili
- 1/2 tsp poppy seeds
- 1 tsp mustard seeds both white and black mustard.
Instructions
- Marinate the prawns with some salt and turmeric powder and fry it for 1 minute on each side. Don't over-fry as we are gonna finish cooking it in the gravy.Take them out and set them aside.
- In the same pan add some mustard oil/ ghee and fry the onion until golden brown. if youre using onion paste, cook it until the color changes to a dark brown color .
- Add the coconut paste, ginger garlic paste, chili powder and turmeric and combine everything very well.
- cook in medium heat for a couple of minutes before adding some water.
- mix again then add the fried prawns.
- Add coconut milk and cook in high flame stirring occasionally .
- Add fresh chilis, adjust salt, and add a sprinkle of gorom moshla.
- Once you see oils separating from the curry and gravy thickening, add a spoonful of ghee to finish it off.
- Add coriander and some lemon slices to garnish.
- enjoy with some plain rice or pulao.
Notes
notes:
- If you’re using large prawns and unpeeled then fry each side for 2 minutes on high flame.
- If it’s peeled prawns then 1 minute is enough or else it will get tough and rubbery.
- Add a little bit of lemon juice and a tiny bit of sugar to bring out all the flavors together.
- Don’t use dehydrated coconut for this recipe. It’s going to ruin the curry.
- If you want extra gravy feel free to add more coconut milk or extra water.
- Add lots of fresh green chilis, gives a nice fragrance, too good!!
Delve into the Luxurious Taste of Chingri Malai Curry
Chingri Malai curry, a revered Bengali dish, marries the richness of coconut milk with the succulence of prawns, complemented by an array of spices. This aromatic curry not only delights the senses but also brings a slice of Bengali tradition to your table.
What Makes Chingri Malaicurry Exceptional?
• Rich Coconut Milk: Creates a creamy, flavorful base.
• Blend of Spices: Cardamom, cinnamon, and bay leaves infuse the dish with depth.
Your Guide to Crafting Chingri Malaicurry
1. Prep the Prawns: Marinate prawns in turmeric and salt, then lightly fry.
2. Sauté Spices: Cook mustard oil, ghee, onions, and spices until golden.
3. Simmer with Coconut: Add coconut milk and prawns, simmering until rich and thick.
4. Garnish for Flavor: Sprinkle with garam masala and fresh coriander for an aromatic finish.
Serving Suggestions
• Perfect Pairing: Serve with basmati rice for a complete meal.
• Ideal for: Special occasions or a luxurious weekend meal.
Indulge in the creamy, spicy flavors of Chingri Malaicurry and transport your taste buds to the heart of Bengal.
Enjoy!
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If i dont have the coconut paste , can i just use coconut milk ?
if you can use coconut cream but coconut milk works too!