Chingri Malai Curry is a quintessential Bengali delicacy that showcases the rich culinary heritage of the region. This dish features tender prawns cooked in a luxurious gravy made from coconut milk, spiced with aromatic ingredients like cumin, coriander, and garam masala. The prawns are first lightly fried to enhance their flavor, then gently simmered in the creamy coconut milk, which is subtly sweetened with sugar and balanced with a hint of heat from green chilies. The use of mustard oil adds an authentic Bengali touch, imparting a distinct, slightly pungent flavor that elevates the dish. Chingri Malai Curry is traditionally served with steamed rice, making it a perfect meal for special occasions or festive gatherings.
Chingri Malai Curry ( Prawn )
Chingri Malai Curry is a beloved Bengali dish featuring succulent prawns cooked in a rich, creamy coconut milk gravy. This dish is a perfect blend of spices and sweetness, making it a favorite for special occasions. Here's a simple recipe
Ingredients
Instructions
Marinate the Prawns:
- Marinate the cleaned prawns with turmeric powder and salt. Set aside for 10-15 minutes.
Fry the Prawns:
- Heat 2 tablespoons of mustard oil in a pan. Lightly fry the marinated prawns for 2-3 minutes on each side until they turn pink. Remove and set aside.
Prepare the Gravy:
- In the same pan, add the remaining mustard oil. Once heated, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté until aromatic.
- Add the finely chopped onions and cook until golden brown.
- Stir in the ginger and garlic paste, and sauté for another 2 minutes.
- Add the cumin powder, coriander powder, red chili powder (if using), and salt. Mix well and cook for a few minutes.
Cook the Curry:
- Add the coconut milk to the pan and bring the mixture to a simmer. Add the sugar to balance the flavors.
- Gently place the fried prawns into the coconut milk gravy and cook on low heat for 5-7 minutes, allowing the prawns to absorb the flavors.
- Sprinkle garam masala powder and add the slit green chilies towards the end.
Serve:
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice or pulao.
Note
- Prawns: Fresh prawns work best, but you can use frozen prawns if fresh ones are unavailable.
- Coconut milk: Fresh coconut milk adds a richer flavor, but canned coconut milk is a convenient alternative.
- Mustard oil: This oil gives the dish an authentic Bengali taste, but you can use vegetable oil if you prefer a milder flavor.