Chingri Malai Curry (Prawns in Coconut Cream)

Name: Chingri Malai Curry (Prawns in Coconut Cream)
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: East India
Ingredients: 500 g Tiger Prawns (Cleaned & Deveined); 250 ml Thick Coconut Milk; 3 tbsp + 1 tbsp Mustard Oil & Ghee; 1/2 cup Onion Paste; 1.5 tbsp Ginger Paste; 1 tsp each Turmeric & Kashmiri Chili Powder; 3 each Whole Spices (Cardamom, Cloves, Cinnamon); 4 slit Green Chilies; 1 tsp + 1/2 tsp Sugar & Garam Masala; 1 tsp Salt

Non-Veg📍East India🍽️Lunch & Dinner⏱️20 mins⚡Medium👥Serves 4Seafood

Ingredients for Chingri Malai Curry (Prawns in Coconut Cream)

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Tiger Prawns (Cleaned & Deveined)

500 g

Thick Coconut Milk

250 ml

Mustard Oil & Ghee

3 tbsp + 1 tbsp

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Onion Paste

1/2 cup

Ginger Paste

1.5 tbsp

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Turmeric & Kashmiri Chili Powder

1 tsp each

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Whole Spices (Cardamom, Cloves, Cinnamon)

3 each

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Green Chilies

4 slit

Sugar & Garam Masala

1 tsp + 1/2 tsp

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Salt

1 tsp

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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

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.

In the same oil with 1 tbsp ghee, temper cardamom, cinnamon, and cloves.

Add onion paste and sauté on medium flame until light golden. Add ginger paste, turmeric, and Kashmiri chili powder; cook until oil separates.

Add sugar and 1/2 cup warm water, stirring well to create an aromatic base.

Lower flame and slowly pour rich coconut milk, stirring continuously to prevent curdling. Bring to a gentle simmer.

Slide in fried prawns and slit green chilies. Simmer for 4 minutes until prawns absorb the coconut gravy. Finish with garam masala and serve with Basmati rice.