Chingri or Prawn Malai Curry
Chingri or Prawn Malai Curry is a traditional Bengali recipe rather delicacy, where Golda Chingri or Jumbo Prawn is cooked in onion - tomato gravy and then addition of coconut milk makes the curry more rich and creamy, thus the name 'malai curry'. Taste of this Prawn malai curry came out delicious, neither too spicy nor too sweet, perfectly balanced. I served it with pulao and the pair was heavenly.
#platter
Chingri or Prawn Malai Curry
Chingri or Prawn Malai Curry is a traditional Bengali recipe rather delicacy, where Golda Chingri or Jumbo Prawn is cooked in onion - tomato gravy and then addition of coconut milk makes the curry more rich and creamy, thus the name 'malai curry'. Taste of this Prawn malai curry came out delicious, neither too spicy nor too sweet, perfectly balanced. I served it with pulao and the pair was heavenly.
#platter
Cooking Instructions
- 1
Add some salt and 1 Teaspoon of turmeric powder to the de-veined prawns. Mix well and keep aside for 15 minutes.
- 2
Heat mustard oil in a pan.
- 3
Add the marinated prawns, cook on medium high heat for 3 minutes, not more then that otherwise they will become chewy.
- 4
Then take them out from oil.
- 5
In that same oil add all of the whole spices. Saute for few seconds.
- 6
Add onion paste, cook for 7-8 minutes on medium flame.
- 7
Add ginger garlic paste, cook for 3 minutes.
- 8
Add tomato puree, mix well and cook for 5 minutes.
- 9
Then add some salt and sugar along with all of the spice powder. Mix well for few minutes.
- 10
Add yogurt, mix well and cook for another 3-5 minutes.
- 11
Now add the fried prawns along with the drippings, mix well for 3-4 minutes.
- 12
Then add coconut milk, mix well.
- 13
Now add little hot water, cover the pan and cook for 5 minutes.
- 14
Lastly add green chilli, ghee and garam masala powder. Mix well and turn off the heat.
- 15
Let it rest for 10-15 minutes then serve.
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