Bengali · serves 2

Chingri Malai Curry

Prawns in coconut milk, gently spiced. Twenty-five minutes for something that feels special.

25 min Some work Non-vegetarian

Ingredients

  • 500g large prawns
  • 1 can coconut milk
  • 1 onion, paste
  • 1 tbsp ginger paste
  • 2 green cardamom, 2 cloves, 1 inch cinnamon, 1 bay leaf
  • 1 tsp sugar
  • 1/2 tsp turmeric
  • 2 green chillies, slit
  • 4 tbsp mustard oil

Method

  1. Marinate the prawns in turmeric and salt. Fry them in mustard oil for 1 minute a side only, then take them out. They finish in the gravy.
  2. Whole spices in the same oil till fragrant.
  3. Onion paste, cooked 8 minutes without browning much.
  4. Ginger paste, turmeric, sugar, salt, then the thin coconut milk. Simmer 8 minutes.
  5. Prawns back in with the thick coconut cream and green chillies. Three minutes, no more.
  6. Take it off while they're just opaque. Rest before serving. Plain rice.

Questions people ask about Chingri Malai Curry

How long does Chingri Malai Curry take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of prawns in Chingri Malai Curry?

Use chicken cut small, cooked 4 minutes longer, or mushrooms seared hard first.

Can I make Chingri Malai Curry ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chingri Malai Curry vegetarian?

Yes. Replace the prawns with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Chingri Malai Curry?

Plain rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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