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!