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Chingri Malai Curry

Chingri Malai Curry (Prawn Malai Curry)

By Mita Mondal
Chingri Malai Curry is a popular dish from Bengal cooked in a mildly-spiced coconut milk.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 212 kcal

Ingredients
  

  • 6 pieces Large size prawns (cut and washed properly)
  • 1 cup Coconut milk
  • 3 tablespoon Onion paste
  • 1 tablespoon Ginger garlic paste
  • 1 piece Tomato (large tomato pasted)
  • 3 pieces Dry red chillies
  • 2 pieces Cinnamons
  • 5 pieces Cardamoms
  • 5 pieces Cloves
  • 1 tablespoon Cumin seeds
  • 1.5 tablespoon turmeric powder
  • 1 tablespoon Chili powder
  • 1 tablespoon Coloured red chilli powder
  • 1 tablespoon Garam masala
  • 1 tablespoon Sugar
  • 3 tablespoon Mustard oil
  • 1 tablespoon Ghee

Instructions
 

  • Cleaned prawns ready for marination.
  • Marinate prawns with salt and turmeric powder. Keep aside for 10 minutes.
  • Heat mustard oil in a pan.
  • Once hot, slide the prawns one by one.
  • Sauté them on both sides. The longer you fry prawns, the harder they become.
  • Take them out on a plate.
  • Add 2 tablespoons of mustard oil to the same pan.
  • Add the whole spices. Sauté them on medium heat.
  • Add onion paste. Fry till light brown.
  • Add tomato paste.
  • Add ginger-garlic paste.
  • Add half-cup of thin, second-press of coconut milk to prepare gravy.
  • Add salt, powdered spices and stir well.
  • When oil separates from the paste and spice mixture, add coconut milk.
  • After the gravy comes to a boil, add the prawns.
  • Cook for 5 minutes. Sprinkle garam masala powder and sugar.
  • Simmer the curry for 5 minutes more until a creamy texture is achieved.
  • Finish it off with 1 tsp of ghee and a pinch of garam masala powder. Enjoy it with steamed rice or Indian bread like roti.

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Notes

I adjust the spiciness of the curry by increasing or decreasing the amount of red chili powder and green chilies according to taste.
If you prefer a thicker gravy, you can simmer the curry for a few more minutes until it reaches the desired consistency.
Fresh coconut milk is preferable for a rich and authentic flavor, but you can also use canned coconut milk if fresh is not available.
You can marinate the prawns with a little turmeric and salt before adding them to the curry for extra flavor.
Be cautious not to overcook the prawns, as they can become tough and chewy. 

Nutrition Info (Estimation Only)

Nutrition Facts
Chingri Malai Curry (Prawn Malai Curry)
Amount per Serving
Calories
 
212
Calories from Fat 171
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
8
mg
3
%
Sodium
 
64
mg
3
%
Potassium
 
335
mg
10
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
2
g
4
%
Vitamin A
 
1193
IU
24
%
Vitamin C
 
7
mg
8
%
Calcium
 
49
mg
5
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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