Chingri Malai Curry is a dish that holds a special place in my heart, largely because of my Nani, who was from West Bengal. Her version of this dish was something extraordinary, prepared with fresh coconut milk that gave it a rich, unique flavor. As much as I long for the authenticity of her cooking, living abroad means I often use canned coconut milk to save time.
Nani’s Special Chingri Malai Curry
Cook timePrep: 40 minutes | Cook: 40 minutes | Total: 1 hour 20 minutes
Servings4 People
Ingredients
- 1 kg Bagda or Golda chingri
- 3 tbsp Oil
- 2 tsp Ghee
- 3/4 cup Onion paste
- 1 tbsp Ginger paste
- 3/4 tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
- 5 tbsp Yogurt
- 6 pcs Green chilies
- 400 ml Coconut milk
- 4 tsp Salt
- 3 tbsp Sugar
- 1/2 tsp Garam Masala
Instructions
- Coat the prawns with 1 tsp salt and 1/2 tsp turmeric powder. Set aside to marinate.
- Heat oil in a pan over medium heat. Fry the prawns in batches for about 45 seconds on each side. Avoid overcooking as it will make the prawns tough. Remove and set aside.
- In the same pan, add ghee to the residual oil. Temper with dried red chilies, bay leaf, cardamom, cloves, and cinnamon stick until aromatic.
- Stir in the onion paste and sugar. Fry for about 8 minutes until the onions turn brown and caramelized.
- Add ginger paste and cook for another 3–4 minutes. Then add turmeric powder and Kashmiri red chili powder. Stir occasionally to prevent the spices from sticking to the pan. If needed, add a splash of coconut milk to loosen the mixture.
- Beat the yogurt until smooth and add it to the pan. Reduce the heat and stir continuously to prevent curdling. Cook for 3–4 minutes.
- Pour in the coconut milk and bring to a boil. Add the fried prawns, and simmer for no more than 5 minutes until the prawns are well-coated and the curry is bubbling.
