Chingri Malai Curry

Indulge in the rich flavors of Chingri Malai Curry, a Bengali delight featuring succulent prawns simmered in creamy coconut milk and aromatic spices. Perfect for a cozy weeknight dinner or a special occasion feast.

• 500 grams prawns
• 1 cup coconut milk
• 2 tablespoons mustard oil
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 green chilies Ingredient 6
• 1 medium onion
• 1 tablespoon ginger-garlic paste

Method

1. 1

   Marinate the cleaned prawns with turmeric powder and salt. Set aside for 10 minutes.

2. 2

   Heat mustard oil in a pan over medium heat until it starts smoking slightly.

3. 3

   Add the chopped onion and sauté until translucent.

4. 4

   Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until the raw smell disappears.

5. 5

   Add the marinated prawns to the pan and cook until they turn pink (about 5-7 minutes).

6. 6

   Pour in the coconut milk, stir well, and let it simmer for 10 minutes on low heat.

7. 7

   Adjust seasoning if needed, and cook for an additional 5 minutes until the gravy thickens slightly.

8. 8

   Serve hot with steamed rice.