Chingri Malai Curry or Prawn Malai Curry is an aromatic and silky curry, from West Bengal, India.  This dish is in coconut milk and aromatic spices.

Recipe:

Ingredients:

  • Fresh Chingri (Prawns) – 750 Gms (net). Shell removed. De-veined.  Cleaned under running water.
  • Mustard Oil (Rai ka Tel) – 5 tbs.
  • Fresh Tomato Puree – of 2 medium size tomato.
  • Onion Puree – of 2 medium size onion.
  • Fresh Coconut Milk – One cup.
  • Fresh Cream – Half cup.
  • Bay Leaves (Tej Patta) – 4 small size.
  • Ginger Garlic (Adrak Lassun) paste – in equal quantity, 2 tbs.
  • Fresh Green Chili (Hari Mirchi) – 3 medium size. Slit from one side in the middle.
  • Dried Red Chili (Sukha Lal Mirchi) – 2 medium size. Cut from middle.
  • Salt to taste.
  • Turmeric (Haldi) powder – 3/4th tsp.
  • Red Chili (Lal Mirchi) powder – 2 tsp.
  • Garam Masala powder – One and half tsp.
  • Cumin (Jeera) powder – One and half tsp.
  • Asafoetida (Hing) powder – 1/4th tsp.
  • Sugar (Shakkar) – 1 tsp.
  • Clarified Butter (Ghee) – 2 tbs.
  • Green Cardamom (Choti Elaichi) – 8 pieces.
  • Cinnamon stick (Dal Chini) – One and half inch.
  • Star Anise (Chakri Phool) – One piece.
  • Cloves (Lawang) – 8 pieces.
  • Cumin (Jeera) seeds – One and half tsp.

Method:

  • Take a large mixing bowl.  Add Chingri (Prawns) in it.  Add half tsp of salt, half the quantity of turmeric powder and 3/4th tsp of red chili powder to the Chingri.  Mix it well.  Let it marinate for at least 15 minutes.
  • Take a deep Kadai and add mustard oil.  Heat it up and allot it to Smoke properly.
  • Add Chingri in the hot oil and fry them on both sides for a minute on high flame.  Do this for all the Chingri (Prawns) and remove it in a plate.
  • In the same hot mustard oil, add cumin seeds, cinnamon stick, cardamom, bay leaves, dried red chili, cloves, asafoetida powder, star anise and allow them to crackle for few seconds. 
  • Add onion puree in to the hot oil.  Fry the onion in high flame until it becomes light golden brown.
  • Add ginger garlic paste and fry it until the raw smell of ginger garlic is gone.  Add very little water to deglaze the kadai and prevent the masalas from burning.
  • Add remaining red chili powder, remaining turmeric powder, cumin powder and mix them properly.  Fry the spice powder for few seconds on high flame.  Add very little water to deglaze the kadai and prevent the spice powder from burning.
  • Add tomato puree and mix it well.  Fry the tomato on high flame until it reduces and you see oil released on surface.
  • Add sugar and mix it well.
  • Add fresh coconut milk and mix it well.  Cover the kadai with a lid and cook the coconut milk on low to medium flame for 5 to 7 minutes.
  • Then add fresh cream and mix it well.  Cook it for another 2 minutes on medium flame.
  • Add Chingri (Prawns) in to the kadai.  Mix it properly.  The consistency of the curry should be thick.  However, if you need the curry to be thin you can add little water at this stage.
  • Add salt to taste and mix it well.
  • Cover the kadai with a lid and cook the Chingri at low flame for another 5 minutes.
  • Add garam masala powder, clarified butter (ghee) and slit fresh green chili in to the kadai.  Mix it well.  Again, cover it with a lid and cook it for another 3 minutes on medium flame.
  • Turn off the flame.
  • Cover the kadai with a lid and leave it for another 10 minutes before serving.
  • Delicious Chingri Malai Curry is ready.  Serve hot along with rice or chappati.
  • Happy Eating.