Chingri Malai Curry Recipe
Ingredients
- Prawns (large or medium) – 500g (cleaned, deveined, tails on)
- Coconut milk – 1 cup (fresh is ideal, but canned works too)
- Royal Bharat Kachi Ghani Mustard oil – 3-4 tbsp
- Onion – 1 medium, finely chopped
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Green chillies – 3-4 (slit lengthwise)
- Turmeric powder – 1 tsp
- Red chilli powder – 1/2 tsp (optional, for a bit more heat)
- Whole garam masala (1 bay leaf, 2-3 green cardamom, 1 small cinnamon stick, 2-3 cloves)
- Salt – to taste
- Sugar – 1/2 tsp (to balance flavours)
Instructions
Step 1: Marinate the Prawns
- In a bowl, combine the prawns with 1/2 tsp of turmeric powder and a little salt. Set aside for 10-15 minutes.
Step 2: Lightly Fry the Prawns
- Heat 2 tbsp of Royal Bharat Kachi Ghani Mustard oil in a pan until it starts to smoke slightly, then lower the heat.
- Add the marinated prawns and fry them for about 1-2 minutes on each side until they turn light golden. Remove and set aside.
Step 3: Prepare the Curry Base
- In the same pan, add another 1-2 tbsp of Royal Bharat Kachi Ghani Mustard oil if needed. Add the whole garam masala (bay leaf, cardamom, cinnamon, and cloves) and let it sizzle for a few seconds.
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger and garlic pastes, and cook for 1-2 minutes until the raw smell disappears.
Step 4: Add Spices
- Add the remaining turmeric powder, red chilli powder (if using), and sugar, and cook for another minute.
- Add the slit green chillies for flavour and a mild kick.
Step 5: Add Coconut Milk
- Lower the heat and gently pour in the coconut milk, stirring continuously to prevent curdling.
- Add salt to taste, and let the mixture simmer for a few minutes until it thickens slightly and the oil starts to separate from the curry.
Step 6: Add the Prawns
- Gently place the fried prawns into the curry, and let them cook in the sauce for 4-5 minutes on low heat.
- Stir occasionally to make sure the prawns absorb the flavours and don’t overcook.
Step 7: Final Touch
- Check the seasoning, adding more salt or a touch of sugar if desired.
- You can drizzle a little more Royal Bharat Kachi Ghani mustard oil on top for a more robust flavour.
Step 8: Serve
Serve hot with steamed rice, garnished with fresh green chillies for extra flavour and a hint of heat.