Chingri Malai Curry is a delectable Bengali dish made with prawns (chingri) cooked in a creamy coconut milk gravy. A step-by-step guide on how to make Chingri Malai Curry:
Ingredients:
- 250g large prawns, cleaned and deveined
- 1 cup coconut milk
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2-3 green chilies, slit lengthwise
- 1/2-inch piece of ginger, grated
- 3-4 cloves of garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 tablespoons vegetable oil
- 1 tablespoon ghee (clarified butter)
- Salt to taste
- Chopped cilantro leaves for garnish (optional)
Instructions:
1. Marinate the Prawns:
- In a bowl, combine the cleaned prawns with 1/4 teaspoon of turmeric powder and a pinch of salt. Mix well and let them marinate for about 15-20 minutes.
2. Prepare the Masala:
- In a separate bowl, mix the remaining turmeric powder, red chili powder, cumin powder, and coriander powder with a little water to form a smooth paste. Set this spice paste aside.
3. Sauté Onions:
- Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
4. Add Ginger and Garlic:
- Stir in the grated ginger and minced garlic. Sauté for a couple of minutes until the raw aroma disappears.
5. Add Spice Paste:
- Add the spice paste you prepared earlier to the pan. Cook for a few minutes until the oil starts to separate from the mixture.
6. Add Tomatoes:
- Add the finely chopped tomatoes to the pan. Cook until they become soft and the oil starts to separate from the mixture.
7. Add Coconut Milk:
- Pour in the coconut milk and mix well. Allow the mixture to come to a gentle simmer.
8. Cook the Gravy:
- Let the gravy simmer for about 10-12 minutes, stirring occasionally, until it thickens and the oil separates. If it gets too thick, you can add a little water to adjust the consistency.
9. Sauté the Prawns:
- In a separate pan, heat 1 tablespoon of ghee. Add the marinated prawns and sauté them until they turn pink and start to curl. This should take about 3-4 minutes. Remove them from the heat and set them aside.
10. Combine Prawns and Gravy:
- Add the sautéed prawns to the coconut milk gravy and stir gently to coat them with the sauce.
11. Simmer:
- Allow the curry to simmer for another 2-3 minutes to let the flavors meld together. Taste and adjust the seasoning with salt and additional red chili powder if needed.
12. Add Green Chilies:
- Add the slit green chilies to the curry. This adds a bit of heat and flavor.
13. Garnish:
- Garnish the Chingri Malai Curry with chopped cilantro leaves (if desired).
14. Serve:
- Serve the Chingri Malai Curry hot with steamed rice or Indian bread like roti or naan.
Chingri Malai Curry is a creamy and flavorful dish that's a treat for seafood lovers. The combination of prawns and coconut milk creates a rich and satisfying curry that's perfect for special occasions or as a comforting meal.