Chingri Malai Curry | FoodieAtlas

Ingredients

For the Curry:
1 lb large prawns or shrimp, peeled and deveined
2 tablespoons mustard oil (or vegetable oil)
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, minced
2 green chilies, slit
1 large tomato, chopped
1 cup coconut milk
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground red chili powder
1/2 teaspoon ground black pepper
Salt to taste
For Garnish:
Fresh cilantro, chopped

Instructions

Prepare the Prawns

Marinate the prawns with a pinch of salt and 1/2 teaspoon of ground turmeric. Set aside for 10-15 minutes.

Cook the Onion and Spices

In a large pan or wok, heat the mustard oil over medium heat until it starts to smoke slightly. Add the finely chopped onion and saut√© until golden brown.

Add the minced garlic, minced ginger, and slit green chilies. Cook for another 2-3 minutes until fragrant.

Add the chopped tomato and cook until the tomato is soft and the oil starts to separate from the mixture.

Add the Spices

Stir in the remaining ground turmeric, ground cumin, ground coriander, ground red chili powder, and ground black pepper. Cook for another minute.

Add the Coconut Milk

Pour in the coconut milk and bring the mixture to a gentle simmer. Add salt to taste.

Cook the Prawns

Add the marinated prawns to the pan and cook for about 5-7 minutes, or until the prawns are cooked through and opaque. Be careful not to overcook the prawns, as they can become tough.

Serve

Transfer the Chingri Malai Curry to a serving dish. Garnish with freshly chopped cilantro.