Chingri Malai Curry | Bengali Coconut Shrimp Curry
Prawn malai curry is a popular Bengali classic dish. Where jumbo prawns are cooked in a creamy coconut-based gravy.
Bengali prawn malai curry, Chingri malai curry
INGREDIENTS ( 1 CUP = 250 ML )
jumbo freshwater prawns or 500 grams
For coconut milk
approx 2” long
finely chopped onion
large red onion paste
red chili powder
slit green chilies
garam masala powder
Salt as required
Preparing The Prawns
Clean, devein the prawns and remove the stomach. Wash them well and drain any excess water. You can keep the scale intact like me or separate the scale.
Coat the prawns with turmeric and salt and keep aside for a few minutes.
Heat 2 tbsp of mustard oil in a pan and add the prawns. Fry for 2 minutes. Transfer to a bowl and set aside.
Making the coconut milk
Grind the coconut by adding hot water.
Place a muslin cloth over a bowl and pour the coconut over it.
Squeeze tightly to extract thick coconut milk
Making the prawn malai curry
Heat the same pan. Add remaining oil followed by bay leaf, cinnamon stick, green cardamoms, and cloves. Saute for a few seconds.
Then add the chopped onion and saute until onion turns slightly golden.
Add onion paste stir until the raw smell goes.
Add ginger-garlic paste and saute for a few minutes.
Now add turmeric and chili powder stir to mix.
Add curd, green chilies, garam masala powder, salt, and sugar. Saute really well until oil oozing out from sides.
Pour warm water. Stir gently and bring it to boil. Add fried prawns and cook for a minute.
Reduce the flame to the lowest and add coconut milk. Cover and cook until prawns are done.
Turn off the flame. Add a dollop of ghee. Cover and leave it for 5 mins.
Then serve hot with steaming hot rice.
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