Chingri Malai Curry recipe:

Chingri Malai Curry recipe stands out as a highly popular Bengali delicacy that delights the taste buds! This exquisite dish features fried jumbo prawns immersed in a delightful blend of sweet and savory curry. The luscious base incorporates the sweetness of onions and the nutty richness of coconut milk, while the aromatic combination of ginger, garlic, and spices adds an earthy warmth. The addition of fresh green chilies provides a pleasant heat that beautifully balances the overall sweetness.

Interestingly, many believe that “Chingri Malai Curry” translates to “prawn cream curry.” However, historical records suggest that this culinary gem from West Bengal was influenced by Malaysian cuisine during the 8th-12th century, possibly giving rise to the term “Malai Curry” derived from “Malay curry.”

Traditionally, this comforting homemade malai chingri is served alongside fluffy steamed white rice. For an enchanting presentation, it can also be served inside a tender coconut. If a whole coconut is unavailable, the prawn curry can be garnished with tender coconut flesh or freshly grated coconut.

FAQ:

Which type of prawns are best suited for chingri Malai Curry recipe?

Typically, freshwater jumbo prawns (Golda chingri) or tiger prawns (Bagda chingri) are used. However, any large-sized prawns can be used to prepare this dish.

Why does this recipe use Golda chingri?

Golda chingri prawns have a large head that infuses incredible flavor into the curry. The flesh carries a subtle sweetness, and as it cooks, it develops a buttery texture, enhancing the overall mouthfeel.

How do you clean and devein the prawns?

Begin by rinsing the prawns under running tap water. Using a sharp pair of scissors, trim the prawn’s antennae, eyes, legs, and swimmerets. Trimming the tail is optional. Make a small triangular cut at the front side of the head and remove the food algae. To devein, cut the shell along the tail, pull out the thread-like vein, and discard it. This recipe retains the shell and head, but you can remove them if desired. Thoroughly wash the prepped prawns.

Are there other variations of this prawn curry?

Yes, there are several vegetarian variations of this dish, such as cauliflower Malai Curry, mushroom Malai Curry, paneer Malai Curry, and mixed vegetable Malai Curry. For those who enjoy egg curries, boiled eggs sautéed with spices can be substituted for the chingri.

Chingri Malai Curry Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serving: 4

Cuisine: Bengali/Indian

Chingri Malai Curry recipe Ingredients

For the chingri

• 8 pieces of prepped and washed golda chingri (jumbo prawns)
•  ½ tsp turmeric powder
•  1 tsp salt
•  2 Tbsp mustard oil (for frying)

For the Malai Curry

• 1 large red onion, peeled and diced
• 1-inch piece of ginger
• 2 garlic cloves
• 3 green chilies (adjust to taste)
• Whole spices (1 bay leaf, 2 green cardamoms, ½-inch cinnamon piece, 4 cloves)  
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp Kashmiri red chili powder
• 200ml coconut milk
• 1½ tsp sugar
• 1 tsp salt
• ½ tsp garam masala powder
• 1 Tbsp mustard oil

Instructions

To prepare the chingri:

1. Transfer the prepped and washed prawns into a dish.
2. Sprinkle turmeric powder and salt over the prawns. Massage the spices and seasoning inside the shell to coat the prawns evenly. Set aside for 10-15 minutes to marinate.
3. Heat mustard oil in a large pan over medium-high heat.
4. Carefully place 4 marinated prawns in the hot oil. Fry for 45 seconds on one side, then flip and fry the other side for another 45 seconds. Remove the fried prawns onto a dish.
5. Fry the remaining 4 prawns in the same manner.

To make the Malai Curry:

1. Transfer the diced onions, garlic cloves, ginger, and green chilies into a blender. Add a little water and blend into a smooth paste. Transfer the paste to a bowl and set aside.
2. Drizzle a tablespoon of mustard oil into the same pan used for frying the prawns. Heat the oil over medium heat.
3. Add the whole spices (bay leaf, green cardamoms, cinnamon, and cloves) and cook for 30-45 seconds until aromatic, stirring frequently.
4. Stir in the onion-garlic-ginger-chili paste. Reduce the heat to medium-low and cook for 4-6 minutes, stirring regularly.
5. In a small bowl, mix turmeric powder, cumin powder, and Kashmiri red chili powder with ¼ cup of water. Add this mixture to the pan and cook for a few minutes until the water evaporates.
6. Reduce the heat to low and gradually add half of the coconut milk while stirring continuously for a few minutes. Then, cover the pan and let it simmer for 2-3 minutes.
7. Mix in the sugar and salt. Cook for 3-5 minutes until the oil separates and appears at the edges of the pan.
8. Pour in the remaining 100ml of coconut milk. Mix well and let it come to a soft boil over medium heat.
9. Add the fried prawns in a single layer. Gently flip them to coat them with the gravy. Cover the pan and let it simmer for 5 minutes on low heat.
10. Sprinkle the garam masala powder, mix it well, and turn off the heat. Cover the pan and let the prawn curry sit for 5 minutes before serving.

NUTRITION

1 Serving = 2 prawns

Calories: 485 | Protein: 52.15g | Fat: 25.26g | Carbs: 12.77g | Fiber: 2.8g | Sugar: 6.7g | Cholesterol: 381mg | Sodium: 2464mg | Potassium: 947mg

Enjoy the flavorsome Chingri Malai Curry served with love alongside steamed rice!