Chingri malai curry
Chingri malai curry, from above
Non vegWest Bengal

Chingri malai curry

Prawns, coconut milk and a whisper of sugar. Bengal's party trick.

40 minTime
27 gProtein each
mildSpice
Malai: cream, or Malay?2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
388kcalsame
27 gproteinsame
3 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Prawns (shrimp)500 g large prawns, cleaned, tails on
Turmeric (ground turmeric)½ tsp
Saltto taste
Mustard oil2 tbsp
Ghee1 tbsp
Bay leaf (indian bay leaf)2
Whole spices3 cardamom, 1 inch cinnamon, 3 cloves
Onion1 large, ground to a paste
Ginger2.5 cm, ground to a paste
Kashmiri chilli powder1 tsp
Sugar2 tsp
Thin coconut milk¾ cup
Thick coconut milk1 cup
Green chilli2, slit
Garam masala½ tsp

Method

6 steps
  1. 1Rub the prawns with turmeric and salt. Sear quickly in hot mustard oil and lift out.
  2. 2Add the ghee, bay leaves and whole spices to the same oil.
  3. 3Add the onion paste and cook on medium, stirring, until light golden.
  4. 4Add ginger paste, kashmiri chilli, salt and sugar, then the thin coconut milk. Simmer.
  5. 5Return the prawns with the green chillies. Pour in the thick coconut milk and heat without boiling.
  6. 6Sprinkle garam masala, cover and rest 5 minutes off the heat.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Chingri malai curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
On the side Bengali aloo dum40 min
On the side Shukto45 min
To drink Lebu cha6 min
Something sweet Rasgulla60 min
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