Creamy Prawn Curry (Chingri Malai)

Serves: 4
Cooking time (approx.): 5 minutes
Style: Indian Non-Vegetarian (Bengali)

500 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 cup(s) onion paste
1 teaspoon(s) ginger paste
1 teaspoon(s) red chilli paste or powder
2 bay leaves
1" piece cinnamon
4 each of cloves and green cardamoms
2 cup(s) coconut milk
2 tablespoon(s) ghee(clarified butter) / butter
salt to taste

Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.
Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 2 minutes.
Mix in the remaining ghee (clarified butter) and cover tight for a little while.

Traditionally, pure ghee(clarified butter) is a must in this recipe. However it can be substituted with any cooking oil, although that may not result in as flavorful a dish.
Coconut milk is available in tins or tetrapacks off the shelf in Asian markets. However, it is important that it be of a fresh date.
Serve hot with: plain boiled rice.


Post a Comment

Related Posts with Thumbnails

Recent Posts


This site Only index online images.All trademarks, trade names, service marks, copyrighted work, logos referenced herein belong to their respective owners/companies. If a image is violating copyright and you want us to remove that images/content or have any Questions/Suggestions/Problems plz feel free to contact me to Everything is collected from different sources on net.In case,you want anything to be removed just contact me at to