Luscious Homemade Creamy Chingri (Prawn Fish) Malai Curry
Are you craving a luxurious prawn curry? Look no further than Chingri Macher Malai Curry, a Bengali masterpiece featuring succulent prawns in a creamy coconut milk sauce. This recipe offers a straightforward approach to creating this flavorful dish at home.
Here’s the gist: marinate prawns, sauté onions and spices, add yogurt and chilies, simmer with coconut milk, prawns, and seasonings. Enjoy with rice or naan for a delightful meal. Customize the spice level. Here’s a recipe to create this restaurant-worthy dish at home.
Ingredients
- Prawns (cleaned and deveined): 1 kg (you can adjust based on preference)
- Vegetable oil: 3 tbsp
- Ghee (clarified butter): 1 tbsp (optional)
- Onion paste: 200 g
- Ginger paste: 20 g
- Turmeric powder: 4 g
- Kashmiri red chili powder: 1 tsp (adjust for spice level)
- Yogurt: 75 g
- Green chilies (chopped): 6 (adjust for spice level)
- Coconut milk (first press): 300 g
- Coconut milk (second press, thinner): 200 g
- Salt: 24 g
- Sugar: 36 g
- Bengali garam masala: ½ tsp
Instructions
Marinate the Prawns
In a bowl, combine prawns with turmeric powder and salt. Set aside for 15 minutes.
Saute the Onions
Heat oil (and ghee, if using) in a pan. Add the onion paste and cook until golden brown, roughly 8 minutes.
Add Ginger and Spices
Add ginger paste, turmeric, and red chili powder. Saute for 3-4 minutes, stirring constantly to prevent sticking. If the mixture sticks, add a splash of the thinner coconut milk to deglaze the pan.
Incorporate Yogurt and Chilies
Add yogurt and green chilies. Cook for another 2-3 minutes until the yogurt releases its moisture.
Coconut Milk Magic
Pour in the first press of coconut milk and bring to a simmer. Once simmering, gently add the marinated prawns.
Simmer and Flavor
Partially cover the pan and simmer for 5-7 minutes, or until the prawns are cooked through. Add the second press coconut milk, salt, sugar, and garam masala. Continue simmering for 2-3 more minutes to allow the flavors to meld.
Serve and Enjoy
Garnish with fresh coriander leaves (optional) and serve your Chingri Macher Malai Curry hot with rice or naan.
Tips
- You can substitute full-fat cream for yogurt for an even richer curry.
- Modify the chili powder quantity according to your taste for spiciness.
- For a thicker gravy, simmer for a longer duration after adding the second press of coconut milk.
- Don’t overcook the prawns, as they can become rubbery.
Enjoy your delicious homemade Chingri Macher Malai Curry!
