Classic Chingri Malai Curry Recipe

2022-10-01

By Chef Rani

Bengali Cuisine

Main Course

Indulge in the rich and creamy Chingri Malai Curry. Let your inner chef shine with this easy and delicious recipe!

What are the ingredients for Chingri Malai Curry

Made with succulent prawns cooked in coconut milk and aromatic spices, and enjoy the flavors of Bengal in every bite. Other ingredients typically found in Chingri Malai Curry include onion, garlic, ginger, green chili, turmeric, cumin, coriander, and garam masala.

What is the origin of Chingri Malai Curry?

A classic Bengali seafood dish that originated in the coastal regions of West Bengal, India. The dish is believed to have been created by the Bengali fishermen who lived along the Bay of Bengal and relied on the local seafood for their diet. 

Authentic Bengali Seafood

The dish is named after two key ingredients: Chingri, which means prawn or shrimp in Bengali, and Malai, which refers to the creamy coconut milk sauce that is the hallmark of the dish.

What are some serving suggestions for Chingri Malai Curry?

Some serving suggestions include:

Garnishing with freshly chopped cilantro or parsley and serving the curry over steamed white or basmati rice

Accompanying with traditional Indian side dishes such as cucumber raita, pickles, or roasted papadams.

Serving with a side of mixed vegetable salad or cucumber-tomato salad for a refreshing contrast to the rich and creamy curry.

Can I substitute prawns with another seafood in Chingri Malai Curry?

Prawns can be substitute with other types of seafood such as fish (like cod, tilapia, or catfish) or crab in Chingri Malai Curry. Just be aware that the cooking time may vary depending on the type of seafood you choose to use.

Pitfalls on Chingri Malai Curry

 Choosing the right shrimp: Opt for large, fresh shrimp with the heads and shells on, which will impart flavor to the curry. However, cleaning and deveining the shrimp can be a time-consuming process.

 Perfecting the consistency: The curry should be rich and creamy but not too thick or watery. Be mindful of how much coconut milk you use and adjust the seasoning and spices accordingly.

 Balancing the flavors: Chingri Malai Curry should be delicately spiced with a balance of sweet and sour notes. Don't overpower the spices, but make sure you are using enough for flavor. Give our words a fair hearing Enhance the Flavor.

 Avoiding overcooking the shrimp: Cook the shrimp just until it turns pink and is no longer translucent, otherwise it could become tough and rubbery.

 Finding authentic ingredients: Some spices and ingredients, such as garam masala, mustard oil, and coconut cream or milk, might not be readily available in all areas. Do your research beforehand or consider making substitutions if necessary.

Ingredients

• 1 lb. prawns, cleaned and deveined

• 2 tbsp oil

• 1 bay leaf

• 1 onion, chopped

• 2 green chillies, slit

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp red chilli powder

• 1 tsp salt

• 1 tsp sugar

• 1 cup coconut milk

• 1/2 cup water

• 1 tsp garam masala powder

• Chopped coriander leaves for garnishing

• Steamed rice for serving

Instructions

1. Heat oil in a pan and add bay leaf, chopped onions, and green chillies. Sauté for 2-3 minutes.

2. Add ginger-garlic paste and sauté for another minute.

3. Add turmeric powder, cumin powder, coriander powder, and red chilli powder. Sauté for a minute and then add salt and sugar.

4. Add coconut milk and water and bring it to a boil.

5. Lower the heat and add the prawns. Cook for 5-7 minutes or until the prawns are done.

6. Add garam masala powder and switch off the heat.

7. Garnish with chopped coriander leaves and serve hot with steamed rice.

Preparation Time 15 min

Cook Time 20 min

Total time 35 min

Nutrition Facts

Calories: 300

Fat: 12 g

Saturated Fat: 8 g

Carbohydrates: 10 g

Fiber: 2 g

Sugar: 3 g

Protein: 35 g

Regional Ingredients Variations of Chingri Malai Curry

Bengali Chingri Malai Curry: This version uses fresh coconut milk and mustard oil for a creamy and slightly spicy flavor. It is typically made with prawns, onion, garlic, ginger, green chili, turmeric, and coriander powder.

Kashmiri Chingri Malai Curry: Known as "Jhinga Malai Curry", this version has a rich and milky texture with Indian spices like cardamom, cloves, and cinnamon. It is typically made with prawns, onion, tomato, ginger, garlic, and green chili.

Punjabi Chingri Malai Curry: Called "Prawn Malai Curry", this version is made with cashew paste and cream, giving it a rich and smooth taste. Some additional ingredients include onion, tomato, ginger, garlic, and garam masala.

Goan Chingri Malai Curry: This version uses coconut milk and tamarind for a tangy and spicy taste. It is typically made with prawns, onion, ginger, garlic, green chili, turmeric, and coriander powder.

Hyderabadi Chingri Malai Curry: Known as "Jheenga Kheema", this version is made with minced prawns and a mix of spices like cumin seeds, red chili powder, and fennel seeds. It is typically served with steamed rice or roti.

Gujarati Chingri Malai Curry: This version uses yogurt instead of cream or coconut milk, giving it a refreshing and tangy taste. Some additional ingredients include prawns, onion, ginger, garlic, and green chili.

Kerala Chingri Malai Curry: Known as "Chemmeen Mappas", this version is made with coconut milk and a mix of Indian spices like cinnamon, cloves, and cardamom. It is typically served with steamed rice or appam (rice pancakes).

Enjoy the taste of Bengal with our Chingri Malai Curry! Share your creations with the hashtag #chingrimalaicurry and #bengalicuisine #EastIndia