Chingri Malai Curry (Bengali Prawn Curry In Coconut Milk)

Chingri Malai Curry (Bengali Prawn Curry In Coconut Milk)

Chingri malai curry, the super popular dish from my native cuisine of Bengal, has all the magic portions to win over your heart! Once you taste this, you will fall in love with Bengali food instantly!

Now that cooking is one of my primary passions, I wanted to master this dish more than anything else. After trying this multiple times in my kitchen, today I finally have the absolute guaranteed recipe for you which would churn out perfectly delicious chingri malaikari every time!

WHAT IS CHINGRI MALAIKARI OR MALAI CURRY?

Chingri malaikari is a kind of a prawn stew made in a base of coconut milk and flavored with whole spices like bay leaf, cardamom, cloves and cinnamon. Thanks to its silky-smooth coconut milk gravy, it is an immensely popular Bengali delicacy which is loved by almost everyone!

INGREDIENTS

• Chingri/Prawns – 500 gms, medium size
• Coconut milk – 250 ml/1 cup
• Onion – 1, large, grind to a smooth paste
• Garlic – 8 to 10 cloves, minced
• Ginger – 1-inch piece, grated
• Bay leaf – 1
• Cloves – 4 to 6
• Green cardamom – 4 to 6
• Cinnamon stick – 1-inch piece
• Curd/yogurt – ¼ cup, beaten until smooth
• Turmeric powder – ½ tsp
• Mustard oil – 4 tbsp
• Sugar – 2 tbsp
• Garam masala – ¾th tsp
• Salt to taste

CHINGRI MALAI CURRY

HOW TO MAKE CHINGRI MALAI CURRY :

1. Wash, peel and devein the prawns keeping the tails intact. You can retain the heads too if you like. Add ¼ teaspoon each of turmeric powder and salt to the prawns and mix well to coat each.
2. Make a smooth paste of the onion. Mince garlic cloves and grate the piece of ginger.
3. Heat 1 tablespoon of oil in a wok and sauté the prawns quickly for a minute. Take out from the wok and set aside.
4. Heat the remaining oil in the same wok in which the prawns were sautéed. Once the oil is hot, reduce the flame to low and temper it with the bay leaf, cloves, cardamoms and cinnamon stick.
5. As the spices start to crackle and release their aroma, add the minced garlic. Saute it for a minute on low flame making sure it doesn't burn.
6. Add the onion paste and saute till golden brown and soft for about 8 to 10 minutes.
7. Next add grated ginger and continue sauteing for 2 more minutes until the raw smell of ginger is gone.
8. Now add the beaten curd/yogurt, turmeric powder, sugar & salt and give a quick stir to mix everything well. Keep sauteeing for a few minutes until oil starts to release. If the gravy looks too thick, add half a cup of warm water and bring it to boil.
9. Once the gravy comes to a boil, add the sautéed prawns. Cover and cook on low heat for 5 minutes to let the prawns soak up all the flavors. Uncover the wok and check if the prawns are cooked through.
10. If you want the gravy thicker, boil off excess water by keeping it on high for 2-3 minutes more until it reaches your desired consistency.
11. Remove from heat and sprinkle the garam masala all over. Cover and let it rest for 5-10 minutes before serving.
12. Serve the tempting chingri malaikari with basmati rice. Enjoy!