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Chingri Malai Curry

Updated: Sep 21, 2022

Prep Time: 20 mins I Cooking Time: 1 hr I Serving: 3-4



Ingredients :-


For Marinating :-


250g Prawns/Shrimps (cleaned, de-veined & patted dry)

½ tsp Salt

½ tsp Turmeric Powder


For Gravy/Curry :-


4 tbsp/60 ml - Vegetable Oil (divided)

2 Bay Leaf

4-5 Cloves (whole)

1 inch Cinnamon Stick

3-4 Green Cardamoms (whole)

3 - Onion, med-size (finely chopped)

¼ tsp - Turmeric Powder

½ tsp - Red Chilli Powder

1 cup/ 240 ml - Thick Coconut Milk

Salt to taste

1 tsp - Sugar

1 tsp Garam Masala Powder ( I am using homemade one so it’s not completely fine powder / store bought)

Method :-


Take a medium size bowl and to the bowl add prawns + turmeric powder + salt. Mix well, cover it and set aside for 30 mins

Heat 1 tbsp of vegetable oil in a pan/kadai. Once hot add the marinated prawns and sauté for 3-4 mins on low-medium flame until soft but do not overcook


Once light golden from outside, lower down the flame. Dish out the sautéed prawns onto a plate/bowl, cover it and set aside for later use


To the same pan add remaining 3 tbsp of vegetable/cooking oil. Once hot enough add bay leaf + cloves + cinnamon stick + green cardamom to the pan and stir for 2-3 mins on low flame


Next, add the chopped onions to the pan and sauté for 5-7 mins on low-medium flame until onion colour changes to light golden brown. Keep stirring in intervals for even cooking


Once the onion colour changes to light golden brown add turmeric powder + red chilli powder to the pan. Mix well and stir for a minute


Add the marinated prawns to the pan/kadai. Mix well with the masala and sauté for 1-2 mins on low-medium flame


Next, add thick coconut milk to the pan/kadai. Mix gently and let it come to a boil


Once it starts boiling add salt + sugar to the pan and mix well. Let it simmer for 3-4 mins on low flame until gravy slightly thickens


Next add garam masala powder to the pan/kadai. Mix well and switch off the gas


Time to Taste :)


Enjoy with Boiled Steamed Rice/ salad/ chutney etc.

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