Chingri Malai Curry Recipe: A Classic Bengali Prawn Curry

Chingri Malai Curry is a rich and creamy prawn curry from Bengal, cooked in coconut milk with a delicate balance of spices. This dish is perfect for special occasions and pairs beautifully with steamed rice. Here’s a step-by-step guide to making this delightful Bengali classic.

Part 1: Ingredients for Chingri Malai Curry

For the Curry:

• 500g large prawns (cleaned and deveined)

• 1 large onion, finely chopped

• 2 tomatoes, pureed

• 1 tablespoon ginger-garlic paste

• 1 teaspoon cumin seeds

• 2-3 green chilies, slit

• 1 cup coconut milk (thick)

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon cumin powder

• 1 teaspoon garam masala

• 2 tablespoons mustard oil (or any cooking oil)

• Salt to taste

• 1 tablespoon fresh cream (optional, for extra richness)

• Fresh coriander leaves for garnish

Part 2: Marinating the Prawns

Step 1: Marinate the Prawns

1. In a bowl, mix the prawns with a pinch of turmeric and salt. Let it marinate for 10-15 minutes.

Part 3: Cooking the Prawns and Making the Curry

Step 2: Sear the Prawns

1. Heat mustard oil in a large pan or kadhai until it starts to smoke lightly.

2. Add the marinated prawns and sear them for 1-2 minutes on each side, just until they turn pink. Remove the prawns from the pan and set aside.

Step 3: Sauté the Onions and Spices

1. In the same pan, add a little more oil if needed. Add cumin seeds and let them splutter.

2. Add the finely chopped onions and sauté until they turn golden brown.

3. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Step 4: Add Tomatoes and Spices

1. Add the tomato puree to the pan and cook until the oil starts separating from the mixture.

2. Add turmeric powder, red chili powder, and cumin powder, and cook for another 2-3 minutes, allowing the spices to blend well.

Part 4: Simmering the Curry

Step 5: Add Coconut Milk

1. Slowly pour in the coconut milk, stirring continuously to avoid curdling. Let the curry simmer on low heat.

2. Add green chilies and salt to taste. Cook the curry for 5-7 minutes until it thickens slightly.

Step 6: Add the Prawns

1. Add the seared prawns back into the curry and gently mix them in.

2. Cook the prawns for 5-6 minutes, letting them absorb the flavors of the curry. Be careful not to overcook them, as prawns become tough if overdone.

Part 5: Finishing Touches

Step 7: Add Cream and Garnish

1. For extra richness, you can stir in a tablespoon of fresh cream at the end (optional).

2. Sprinkle garam masala and garnish with fresh coriander leaves.

Part 6: Serving Chingri Malai Curry

Step 8: Serve Hot

• Serve the Chingri Malai Curry hot with steamed basmati rice or jeera rice. It’s best enjoyed with a side of lemon wedges for added tang.

Cooking Tips for Perfect Chingri Malai Curry:

1. Mustard Oil Flavor: Using mustard oil gives the dish an authentic Bengali touch, but you can use any oil if you don’t have it.

2. Don’t Overcook the Prawns: Prawns cook very quickly, so make sure to only cook them for a few minutes to avoid them turning rubbery.

3. Coconut Milk Quality: Use thick coconut milk for a creamy consistency. If you’re using canned coconut milk, shake it well before opening.

Conclusion

Chingri Malai Curry is a luscious and creamy prawn curry that’s a must-try for seafood lovers. The delicate flavors of coconut milk, prawns, and aromatic spices make this Bengali dish truly irresistible. Serve it with hot rice for a comforting and indulgent meal!