Chingri Malai Curry Recipe(Prawns in Coconut Cream)
Chingri Malai Curry (Prawns in Coconut Cream) is an authentic East India Seafood celebrated for its traditional flavors. Made with 10 metric-measured ingredients (including Tiger Prawns (Cleaned & Deveined), Thick Coconut Milk, Mustard Oil & Ghee, Onion Paste, Ginger Paste), this recipe takes approximately 20 mins to prepare and serves 4. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.
Ingredients for Chingri Malai Curry (Prawns in Coconut Cream)
Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel
Clean tiger prawns keeping heads intact for flavor. Devein, rub with turmeric and salt. Shallow fry in hot mustard oil for 1 minute per side until golden orange; remove.
Step-by-Step Instructions
Chef's Secrets & Pro Cooking Tips
Professional culinary techniques for restaurant-quality Chingri Malai Curry (Prawns in Coconut Cream) at home
Bloom Spices in Warm Fat
Whole spices (cumin, cardamom, cloves, cinnamon) release their fat-soluble flavor compounds only when bloomed in hot ghee or mustard oil before wet ingredients are introduced.
Balance Acid, Fat & Heat
If the gravy feels heavy or flat, a splash of lemon juice or a pinch of amchur (dry mango powder) brightens the entire profile instantly.
Deglaze the Pan (Fond Retention)
Scrape the caramelized browned bits sticking to the bottom of your kadai using a splash of warm water. That fond contains the most concentrated umami flavor.
🥗Nutritional Breakdown
Estimated nutritional facts per serving (based on 4 servings)
* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.
Video Tutorial
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Frequently Asked Questions & Cooking Guide
Answers to common questions about preparing, storing, and customizing Chingri Malai Curry (Prawns in Coconut Cream)
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Ingredients
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Tiger Prawns (Cleaned & Deveined)
500 g
Thick Coconut Milk
250 ml
Mustard Oil & Ghee
3 tbsp + 1 tbsp
Onion Paste
0.5 cup
Ginger Paste
1.5 tbsp
Turmeric & Kashmiri Chili Powder
1 tsp each
Whole Spices (Cardamom, Cloves, Cinnamon)
3 each
Green Chilies
4 slit
Sugar & Garam Masala
1 tsp + 1/2 tsp
Salt
1 tsp