How to make Chingri Malai Curry -
Prawns cooked in a rich coconut milk gravy – it’s simply delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Coconut (नारियल)
Cuisine : Bengali
Course : Main Course Seafood
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For more recipes related to Chingri Malai Curry checkout Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns, Kadai Prawns With Roasted Pepper Jam . You can also find more Main Course Seafood recipes like Bangdyache Humman Bombil Hirwa Masala Butter Pepper Garlic Crabs Pav with Chingri Maach
Chingri Malai Curry Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chingri Malai Curry Recipe
Prawns 200 grams
Coconut to taste
Turmeric powder 1 teaspoon
Coconut scraped ¾ cup + 1 tablespoon
Mustard oil 4 tablespoons
Green chillies 4
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Cumin powder 1 tablespoon
Sugar 1 teaspoon
Red chilli powder 1/2 teaspoon
Ginger paste 2 teaspoons
Method
Step 1
Place prawns in a bowl. Add salt and turmeric powder. Mix and let them marinate for fifteen minutes.
Step 2
Place three-fourth cup of coconut in a mixer jar. Add half cup of hot water and grind. Place a muslin cloth over a bowl and pour the coconut over it. Gather the edges of the cloth and squeeze tightly to extract thick coconut milk.
Step 3
Heat three tablespoons mustard oil in a non-stick pan. Add prawns and sauté for one minute. Transfer into a bowl and set aside.
Step 4
Slit green chillies. Add the remaining mustard oil to the same pan and heat. Add cumin seeds and mustard seeds and cover the pan and allow the seeds to splutter.
Step 5
Add green chillies, prawns, coconut milk and cook on medium heat for half a minute.
Step 6
Add chilli powder, cumin powder, sugar and ginger paste and mix. Cook till the prawns are done.
Step 7
Garnish with remaining scraped coconut and serve hot.
Nutrition Info
Calories : 1428 Kcal
Carbohydrates : 45 gm
Protein : 57.3 gm
Fat : 114.2 gm
Other : Iron- 17.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
