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Garnished chingri macher malai curry with coriander

Chingri Macher Malai Curry Recipe

A creamy Bengali prawn curry with coconut milk & spices
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Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Indian
Keyword: Chingri Macher Malai Curry
Servings: 4
Author: Chef Yogi

Ingredients

  • 300 gm Prawns cleaned, deshelled, and deveined (keep the heads intact for flavor)
  • ½ tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp Salt

For Sautieng Prawns

  • 1 Tbsp Mustard Oil

For the Curry:

  • 2 tbsp Mustard oil for sautéing
  • 2-3 green 2-3 green cardamom pods
  • 1 no Bay leaf
  • 1 no Garlic clove finely chopped
  • 1 no Medium onion finely chopped
  • 1 no Green chili optional, for heat
  • 2 tbsp Canned tomato puree
  • 2 tbsp Fresh tomato puree
  • 1 tsp coriander stems chopped (for extra flavor)
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1 tsp Sugar
  • 50 gm Coconut milk powder or use coconut milk directly
  • 1 ½ Cup Water
  • 1 tsp Salt adjust to taste
  • 1/2 tbsp Ghee
  • 1 Tsp Fresh coriander for garnish
  • 2 Pinch Garam masala for finishing

Instructions

Marinating the Prawns:

  • Clean and prep the prawns, leaving the heads intact. The heads and shells have a lot of flavor, which gives a rich taste to the curry.
    Prawns with heads intact
  • Marinate the prawns with turmeric, red chili powder, and salt. Let them sit for about 10-15 minutes. This helps infuse the prawns with flavor before cooking.
    Marinated prawns with spices

Sautéing the Prawns:

  • Heat 2 tbsp of mustard oil in a pan until it’s hot but not smoking.
    Heating mustard oil pan
  • Sauté the marinated prawns for 2-3 minutes, just until they start turning a bright orange color. This step locks in the juices and gives a slightly charred, smoky flavor that’ll enhance the curry.
    Sautéing prawns turning orange
  • Once done, remove the prawns from the pan and set them aside.
    Removing sautéed prawns pan

Preparing the Curry

  • In the same pan, add a bit more mustard oil if needed. Temper the oil by adding cardamom pods and a bay leaf. This step builds the base flavor for the curry.
    Tempering oil with spices
  • Add the finely chopped garlic and sauté until it turns golden brown. This adds depth and a rich, nutty flavor.
    Sautéing chopped garlic golden
  • Add the chopped onions and green chili, and sauté until the onions are golden brown. This forms the foundation of the curry's body and sweetness.
    Sautéing onions and chili
  • Add the canned tomato puree and fresh tomato puree along with the chopped coriander stems. The mix of fresh and canned tomatoes gives the curry a balanced tanginess.
    Tomato puree added in the chingri macher malai curry recipe
  • Add turmeric powder, red chili powder, and salt. Sauté the masala for a few minutes until the oil starts to separate. If the masala seems too dry, add a few splashes of water to prevent burning and to cook the spices properly.
    Sautéing masala with spices
  • Prepare the coconut milk by whisking the coconut milk powder with water (or just pour in coconut milk if using fresh). Add this to the curry and mix well.
    Preparing coconut milk mixture for chingri macher malai curry recipe
  • Add water and bring the curry to a simmer. Let it cook for about 10 minutes on medium flame, allowing the flavors to develop.
    Simmering curry in pan
  • Now, add the sautéed prawns to the curry and cook for another 3-4 minutes. Be careful not to overcook the prawns as they can become tough.
    Adding prawns to chingri macher malai curry recipe
  • Finish the curry with a sprinkle of garam masala and a dash of ghee for a rich, buttery finish.
    Finishing chingri macher malai curry with garam masala
  • Garnish with fresh coriander and serve hot with steamed rice.
    chingri macher malai curry recipe
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