Chingri Macher Malai Curry

Prawn Malai Curry served in an aluminum plate in a red curry sauce

Chingri Macher Malai Curry is a traditional Bengali recipe that’s cooked with sauteed tiger prawns or lobsters in a mildy spiced coconut milk based curry sauce. It’s also known as Prawn Malai Curry & is best relished with white rice.

5 from 8 votes

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Course: Main Course

Cuisine: Bengali, Indian

Keyword: Chingri Macher Malai Curry, Prawn Malai Curry

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: people

Calories: 285kcal

Author: Meghna Chakraborty

Ingredients

700 gms Tiger Prawns with heads intact, de-veined, cleaned & washed 1.54 pounds
1.5 medium onions made into paste
½ Tbsp heaped ginger + green chili paste 2″ ginger + 2 green chilies
1.5 tbsp white poppy seeds paste
4 whole cloves
3 whole green cardamoms
1 1″ cinnamon stick
1 Bay leaf
1 cup Coconut Milk
½ tsp Turmeric Powder
1 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
1 tsp Red Chili Powder
½ cup Extra Virgin Mustard Oil
½ tsp Sugar optional
Salt (to taste)

Instructions

De-vein, clean & wash the tiger prawns. Do not discard the heads, you may also keep the skin intact.
Pat the cleaned prawns dry with the help of a paper towel. And smear with a pinch of turmeric powder & salt. Set aside.
Heat half of the mustard oil over medium flame. When the oil is moderately hot gently release the prawns and fry them over medium flame until pink. Set aside once done.
In the same skillet add more oil if need be. When the oil becomes moderately hot throw in the whole garam masala and the bay leaf. Crack the green cardamoms before adding to the oil otherwise they may burst. Allow them to sizzle for a few seconds.
Next, bring down the flame to the lowest setting and allow the oil to cool down a bit (1-2 mins). Gently release the onion paste, stir briskly & fry until the oil oozing state is reached. Increase the flame to medium while frying the onion paste.
Now, add the ginger + green chili paste and saute until the raw smell of the ginger completely disappears.
Add the spices, saute until well roasted, aromatic & oil starts to leave the sides of the pan.
Now add the white poppy seeds paste. Saute until the masalas are well roasted & the poppy seeds paste is fragrant. The masala will become darker, well roasted and very fragrant at this stage.
Add the coconut milk. Stir to mix everything well. Add salt & sugar. Mix well. Cover & simmer for 5 mins at medium low.
Finally, add the shallow fried prawns, cover & simmer for 3-4 mins at low heat.
Serve hot with hot rice. Enjoy!

Video

Notes

Nutrition Facts

Chingri Macher Malai Curry

Amount Per Serving

Calories 285 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 315mg105%

Sodium 1075mg47%

Potassium 321mg9%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 4g4%

Protein 27g54%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition