Chingri Malai Curry Recipe

Chingri Malai Curry is a popular Bengali dish made with prawns cooked in a rich and creamy coconut milk gravy. The dish is known for its delicate flavors and is often enjoyed with steamed rice or naan bread. The prawns are marinated in a blend of spices and then cooked in a sauce made with coconut milk, onions, ginger, garlic, and a variety of aromatic spices. The result is a flavorful and comforting curry that is perfect for special occasions or a hearty meal.

3.8
19 Rating -
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Non Vegdiet
15minstotal
15m.total
Chingri Malai Curry
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Ingredients for Chingri Malai Curry Recipe

  • 250 gram Prawns, Cleaned And Deveined
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Salt
  • 1/2 tablespoon Lemon Juice
  • 1 tablespoon Oil
  • 1/2 teaspoon Cumin Seeds
  • 1/2 Bay Leaf
  • 1/2 stick Cinnamon
  • 1 Onions, Finely Chopped
  • 1/2 tablespoon Ginger Garlic Paste
  • 1 Tomatoes, Pureed
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • 1/2 cup Coconut Milk
  • 1/2 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Chingri Malai Curry Recipe

Cooking Directions

  • STEP 1.Marinate the prawns with turmeric powder, salt, and lemon juice for 15 minutes.
  • STEP 2.Heat oil in a pan and add cumin seeds, bay leaf, and cinnamon stick.
  • STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for another minute.
  • STEP 4.Add tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates from the masala.
  • STEP 5.Add coconut milk and water. Bring it to a boil and simmer for 5 minutes.
  • STEP 6.Add the marinated prawns and cook for 5-7 minutes until they are cooked through.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

  • Make sure to marinate the prawns for at least 15 minutes to enhance their flavor.
  • Adjust the spice levels according to your preference by adding more or less chili powder.
  • For a richer and creamier curry, you can add a tablespoon of ghee or butter at the end.
  • If you prefer a thicker gravy, you can add a tablespoon of cashew paste or ground almonds.

Storage and Serving

  • Chingri Malai Curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the curry hot with steamed rice or naan bread for a complete meal.
  • Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.
Nutrition
value
844
calories per serving
57 g Fat46 g Protein33 g Carbs40 g FiberOther

Current Totals

  • Fat
    57g
  • Protein
    46g
  • Carbs
    33g
  • Fiber
    40g

MacroNutrients

  • Carbs
    33g
  • Protein
    46g
  • Fiber
    40g

Fats

  • Fat
    57g

Vitamins & Minerals

  • Calcium
    984mg
  • Iron
    24mg
  • Vitamin A
    635mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    433mg
  • Vitamin B9
    3826mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    16mg
  • Vitamin E
    7mg
  • Copper
    2mcg
  • Magnesium
    514mg
  • Manganese
    6mg
  • Phosphorus
    759mg
  • Selenium
    35mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp