Description
Malai Prawn, also known as Chingri Malai Curry, is a luxurious Bengali dish made with succulent prawns simmered in a fragrant coconut cream sauce. It’s mildly spiced, rich in flavor, and perfect for special occasions or an indulgent meal!
Ingredients
Units
Scale
For the Prawns:
- 500g (1 lb) prawns (cleaned & deveined, tails on or off as per preference)
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tbsp mustard oil (or regular oil for frying)
For the Curry:
- 2 tbsp mustard oil (or ghee)
- 1 bay leaf
- 2 green cardamom pods
- 1-inch cinnamon stick
- 1 medium onion (finely chopped or blended)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 medium tomato (pureed or finely chopped)
- 1 green chili (slit, optional for spice)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- 200ml (3/4 cup) coconut milk
- 1/4 cup heavy cream (or thick coconut cream)
- 1 tsp sugar (optional, to balance flavors)
- Salt to taste
- 1 tbsp fresh coriander leaves (for garnish)
Instructions
Step 1: Prepare the Prawns
- Clean and devein the prawns, leaving the tails on for extra flavor (optional).
- Marinate with turmeric and salt, then let sit for 10 minutes.
- Heat 1 tbsp mustard oil in a pan and lightly fry the prawns for about 1-2 minutes per side until they turn pink. Remove and set aside.
Step 2: Cook the Curry Base
- In the same pan, add 2 tbsp mustard oil.
- Add bay leaf, cardamom pods, and cinnamon stick. Sauté for a few seconds until fragrant.
- Add the chopped or blended onion and cook until golden brown.
- Stir in ginger and garlic paste. Sauté for 1-2 minutes until raw smell disappears.
- Add the pureed tomato, turmeric, red chili powder, and salt. Cook until the oil separates.
Step 3: Add Coconut Milk & Prawns
- Pour in the coconut milk, mix well, and simmer for 2 minutes.
- Add the fried prawns, sugar (if using), and green chili. Let cook for another 3-4 minutes.
- Stir in the heavy cream (or thick coconut cream) and garam masala. Simmer for 2 more minutes until everything is well combined.
Step 4: Serve
- Garnish with fresh coriander and serve hot with steamed rice, jeera rice, or naan!
Notes
- Use fresh tiger prawns or jumbo prawns for the best flavor.
- Replace heavy cream with extra coconut cream for a dairy-free version.
- For extra richness, add a splash of cashew or almond paste.
- Adjust the spice level by adding more or fewer chilies.
Nutrition
- Calories: ~350 kcal
- Sodium: ~600mg
- Fat: ~25g
- Saturated Fat: ~15g
- Carbohydrates: ~10g
- Fiber: ~2g
- Protein: ~25g