Chingri malai curry is a popular flavourful Bengali curry made using prawns, coconut milk and of course spices. Also known as the malai chingri, this curry is a seafoodlovers treat! ‪@AnanyaBanerjeeChef‬
CHINGRI MALAI CURRY
Ingredients
8-10 large prawns, peeled with head intact, deveined, and cleaned
¾ tsp turmeric powder
Salt to taste
4-5 tbsps mustard oil
1-2 tbsps ghee
2 bay leaves
3-4 cloves
1 inch cinnamon stick
3-4 green cardamoms
1 tsp cumin seeds
1 cup ground paste (1 large onion, 1 large tomato, 1 inch ginger)
½ tsp red chilli powder
2 green chillies + for garnish
½ tsp cumin powder
1 cup coconut milk + for garnish
Salt to taste
½ tsp sugar
Melted ghee for drizzling
Bengali garam masala for sprinkling + for garnish
Fried cashew nuts for sprinkling + for garnish
Fried raisins for sprinkling + for garnish
Steamed rice to serve
Lemon wedges to serve
Method
1. Take prawns in a large bowl, add ½ turmeric powder, salt and mix well. Set aside for 5 minutes.
2. Heat 2 tbsps mustard oil in a non-stick shallow pan, let it smoke. Add the prawns and sauté on high heat for 1-2 minutes.
3. Heat remaining mustard oil and ghee in a kadai.
4. Add bay leaf, cloves, cinnamon stick, green cardamoms, cumin seeds, and sauté for a few seconds. Add ground paste, mix and cook till the oil separates. Add remaining turmeric powder, red chilli powder, break the ends of the green chillies, and add into the mixture, add cumin powder, and mix well.
5. Add coconut milk, mix and cook till the fat separates. Add salt and sugar and mix well. Add ½ cup water, mix and bring it to a boil.
6. Stir in the prawns, cook till the mixture comes to a boil. Switch the heat off, drizzle melted ghee, sprinkle Bengali garam masala, fried cashew nuts, fried raisins and drizzle some coconut milk. Cover and let it rest for 5 minutes.
7. Transfer the gravy into a serving bowl, garnish with fried cashew nuts, fried raisins, sprinkle Bengali garam masala, drizzle coconut milk, and garnish with green chilli. Serve hot with steamed rice and lemon wedges.
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