By Shreya Goswami
October 18, 2023
Prepared with huge tiger prawns, coconut and mild spices, Chingri Malai Curry is a dish that always makes its way into Bengali feasts. If you are looking for an authentic Bengali dish to prepare for a Durga Puja feast, this Chingri Malai Curry recipe will help.
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500g tiger prawns, cleaned and deveined 1 large onion, thinly sliced 1 tsp ginger-garlic paste 2 bay leaves 1 cinnamon stick 3 cloves 2 cardamoms 2 dry red chillies 2 tsp turmeric powder 1 tsp red chilli powder 2 tsp cumin powder 1.5 tsp garam masala powder 1 cup coconut milk 1 tsp sugar Salt, to taste 3 tbsp oil 2 tbsp ghee
Place the prawns in a large bowl, add salt and turmeric and marinate for half an hour.
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Heat the oil in a wok, fry the prawns until golden brown, drain and set them aside.
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Add ghee to the wok, and once it is hot, add bay leaves, cinnamon, cloves, cardamoms and red chillies.
Once these stop spluttering, add the onions and ginger-garlic paste and saute until the onions turn translucent.
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Add the powdered spices, salt and saute until the onions turn mushy. Now add the coconut milk and bring it to a boil.
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Add in the fried prawns, adjust the salt, add sugar and continue cooking until the Prawn Malai Curry is ready.
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Serve the Prawn Malai Curry with rice or pulao and enjoy.