Chingri Malai Curry is a festive Bengali delicacy, often cooked during Durga Puja and other celebrations. Juicy prawns are marinated and lightly sautéed, then simmered in a creamy coconut milk gravy with cashew paste, mustard, onions, and spices. The result is a rich, mildly spiced curry that pairs beautifully with plain steamed rice.
Take the cleaned prawns in a bowl. Add turmeric powder, red chilli powder, and salt. Mix well so the spices coat the prawns evenly. Set aside for a few minutes while preparing the other ingredients.
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Step 2: Sauté prawns
Heat 1/2 tablespoon of oil in a non-stick pan. Add the marinated prawns and sauté quickly on medium heat for 2-3 minutes. Remove them onto absorbent paper to prevent overcooking.
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Step 3: Cook the base
In the same pan, heat the remaining oil. Add chopped onions and sauté until they turn soft and translucent. Add garlic and continue frying for another minute until fragrant.
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Step 4: Add pastes
Mix in the cashew nut paste and stir well. Add a splash of water to avoid sticking. Cook for 1 minute, then add mustard paste. Stir again so the flavours blend into the onion mixture.
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Step 5: Make curry
Pour in the coconut milk and stir gently. Let the gravy simmer for about 2 minutes until it thickens slightly. Add the sliced green chillies for aroma and spice.
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Step 6: Combine prawns
Return the sautéed prawns to the pan. Stir gently so the prawns are coated in the creamy curry. Add a little water if needed to adjust consistency. Cook for 1 more minute and adjust salt.
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Indian
Intermediate
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