You are here

Chingri Malai Curry(Prawn Curry With Coconut Milk)

ilovecooking's picture
Mouth watering recipe from bengal's classic kitchen........ a must eat item for bengalis and sea food lovers across the globe !!!!!!!!!!!!!!!!!
Ingredients
  Jumbo prawns 8 Large (Bagda or Golda chingri)
  Coconut milk 1 Cup (16 tbs)
  Onion 1 Large, chopped
  Green chillies 3
  Turmeric powder To Taste
  Chilli powder To Taste
  Salt To Taste
  Cumin seeds 1⁄4 Teaspoon (jeera)
  Bay leaf 1
  Dried red chillies 2
  Cumin powder 3 Teaspoon (jeera)
  Oil 4 Teaspoon
  Ghee 1 Teaspoon
  Garam masala powder 1⁄2 Teaspoon (powdered cardamom)
Directions

Clean the prawns and de-vein them.Take off the skin if you want.sprinkle pinch of salt and keep aside for 5 mins.
Take a non stick wok and heat 2tsp oil.Then add the prawns and stir it for 30 seconds.Take out prawns and keep aside.
Then add cumin seeds,green chilli,bay leaf and dried red chillies to the heated oil and let it splutter.Add the chopped onions and fry till it turns light brown. To this add cumin powder,turmeric powder,red chilly powder,salt and stir for 1 min till the aroma of the spices spread and the oil separates.
Add to this the coconut milk and simmer it in low heat for 5 mins till the all the ingredients mix well. Then add the prawns and remaining green chillies to this mixture and cover with a lid.let the whole thing come to a boil.
Remove lid and add the Garam masala powder and stir to check if the prawns have softened.Cover it for some more time till the gravy thickens.
Just before taking the gravy out of the oven add ghee to it for that extra flavour.
Serve hot with Basmati Rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Bengali
Course: 
Main Dish
Feel: 
Creamy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chingri
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4
Story
My mom's the best cook i have ever cme across when it comes to bengali food.... she has the best of recipes from bengal's cuisine. An exeptional cook who has not only come up with new recipes but has given a new taste to the existing recipes which where there for ages in bengal's cuisine. Its from her that i learnt cooking from an early age and the prawn curry being my favourite ishare it with you guys today.............

Rate It

Your rating: None
4.20769
Average: 4.2 (26 votes)

11 Comments

kaycee's picture
Hey, Welcome to ifood.tv. Love the simple recipes....just like home food... And the pic of the chingri malai ....looks mouth watering.
ilovecooking's picture
y dont u try out the recipe.... its delicious i say!!!!! yummy....... i like simple, tasty food which is also healthy. ifood.tv is a gr8 community 2 cme across ppl frm various parts of the world..... tc byeee
Varsha Banerjee's picture
This was a real nice and easy recipe. I added a little ginger paste to the fried onions though . Overall it was really tasty and I plan to save the recipe for future too.. Thanks for sharing !!
shantihhh's picture
This must be the fresh water prawns from Kalcutta! Whever I find them (individually frozen in a bag) I buy them. They are so good-better than those from the sea. They are almost like lobster.
Ravindra Sinngh Rawat's picture
hi very Good recipe, thanks for this recipe
Anonymous's picture
Good recipe, but defi taste better if you add 1 tomato.. ( to make the curry a little thicker). Over all it good.
Anonymous's picture
Hi, The receipe is excellent, I put some tamarind pulp instead of tomatoes suggested by someone in the comments and also added some peas. I don't think tomatoes go very well with coconut milk. inspite of the experimentation, it turned out very well. I have a bag full of shrimps which they call as prawns on the frozen bag. But I think they are not prawns but shrimps from NewZealand. Can I use them in this receipe?
mary-anne durkee's picture
Prawn and shrimp just have different legs! Either can be used in recipes that call for the other one. One difference is if they are farmed or wild caught, fresh or frozen and fresh water raised. I adore the fresh water ones, especially from Kalcatta!
mary-anne durkee's picture
Prawn and shrimp just have different legs! Either can be used in recipes that call for the other one. One difference is if they are farmed or wild caught, fresh or frozen and fresh water raised. I adore the fresh water ones, especially from Kalcutta!
suvendu sengupta's picture
its really good , i did mess up :( but i will try with fresh prwan again :)
Amin's picture
You may find Galda Chingri sold by Vietnamese fishmongers or in Vietnamese super markets, either frozen or fresh. They are called SCAMPIS. They have long legs which can be cooked along with the chingri. Peel the skin of the legs and eat the inside. They are delicious.