Bengali "Chingri Malai Curry"/ Prawn Malai Curry Recipe

Chingri malai curry also known as prawn malai curry, is a Bengali curry made from prawns and coconut milk and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the others. Lets cook.🙂

Ingrediants

1 cup galda chingri (jumbo freshwater prawns) without shell 

1 tsp turmeric powder

3 tbs chopped onion  

1 tsp lemon juice

1 sliced tomato.

3-4 green chillies

1 bay leaf

3  cardamom

1/2 inch cinnamon stick

4 cloves

2 tbp ginger-garlic paste

2 tsp red chili powder

1/4 tsp brown sugar

1.5 tbsp mustard oil

1 tsp ghee

salt as required

300ml coconut milk

Wash and clean larg size galda chingri and separate the shell. Put it in a bowl. Put one pinch turmeric powder , one tsp lemon juice  with salt as required and mix it. Keep it aside for half an hour marination.

Take a frypan, put mustard oil and heat it on stove. Put all the marinated prawns and shallow fry, after frying put it aside. Now on this oil, put chopped onions with cardamoms, cinnamon sticks and bay leafs. Fry it 1.5 munites. Put ginger-garlic paste and fry again 1 munites.

Now put turmeric powder, red chilli powder and 100 ml coconut milk into it, stir fry it for 3-6 munites. When it seems oil has becomes separated from the spice, put all the fried prawns(chingri) into it. Add brown sugar and 200ml coconut water and cook it for 3-4 munited covering the pan.

Now, add ghee on the top with tomato slices. Add green chillies and cook more 2 munites covering the pan.

Bengali Chingri malai Curry is ready. Serve it with steamed rice or  polao and enjoy this traditional Bengali delicacy.