How to make Chingri Malai Curry

Chingri Malai Curry is a classic Bengali dish featuring prawns (chingri) cooked in a rich and creamy coconut milk-based gravy. It’s a delightful and flavorful dish that pairs wonderfully with steamed rice. Here’s how you can make Chingri Malai Curry:

Ingredients:

• Prawns (Large size, deveined and cleaned) – 300 grams
• Coconut milk – 1 cup (thick coconut milk preferred)
• Mustard oil – 2-3 tablespoons
• Bay leaf – 1
• Cinnamon stick – 1-inch piece
• Green cardamom pods – 2-3
• Cloves – 2-3
• Onion – 1 large, finely chopped
• Ginger-garlic paste – 1 tablespoon
• Green chilies – 2-3, slit lengthwise (adjust to taste)
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon (adjust to taste)
• Coriander powder – 1 teaspoon
• Salt – to taste
• Sugar – 1/2 teaspoon (optional, to balance flavors)
• Fresh coriander leaves – for garnish
• Ghee (clarified butter) – 1 teaspoon (optional, for finishing)

Instructions:

1. Prepare the Prawns:
   • Clean and devein the prawns, leaving the tails intact. Rinse them under cold water and pat dry with paper towels. Keep aside.
2. Heat Mustard Oil:
   • Heat mustard oil in a deep pan or kadhai over medium heat until it starts smoking slightly. This process removes the raw smell from the oil.
3. Temper Whole Spices:
   • Add bay leaf, cinnamon stick, green cardamom pods, and cloves to the hot oil. Saute for a few seconds until aromatic.
4. Saute Onions and Aromatics:
   • Add the finely chopped onion to the pan. Saute until the onions turn golden brown.
5. Add Ginger-Garlic Paste and Spices:
   • Add ginger-garlic paste to the pan. Saute for a minute until the raw aroma disappears.
   • Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.
6. Cook the Prawns:
   • Add the cleaned prawns to the pan. Stir and cook for 2-3 minutes until the prawns turn pink and start to curl. Be careful not to overcook them.
7. Add Coconut Milk:
   • Pour in the coconut milk (1 cup). Stir gently to combine all the ingredients.
8. Seasoning and Simmering:
   • Season with salt to taste and a pinch of sugar (optional). Stir well and bring the curry to a gentle simmer.
9. Finish and Garnish:
   • Once the curry reaches the desired consistency and the prawns are cooked through, turn off the heat.
   • Optionally, drizzle a teaspoon of ghee (clarified butter) over the curry for added richness.
   • Garnish with fresh coriander leaves.
10. Serve:
    • Serve Chingri Malai Curry hot with steamed rice or pulao. Enjoy the creamy and flavorful prawn curry!

Tips:

• Use fresh and good-quality prawns for the best taste and texture.
• Adjust the amount of green chilies and red chili powder according to your spice preference.
• Ensure not to overcook the prawns as they can become tough and rubbery.
• The addition of ghee at the end adds a nice finishing touch, but it’s optional.

Enjoy preparing and savoring this delicious Bengali Chingri Malai Curry!