Chingri Malai Curry Recipe
Chingri Malai Curry is a traditional Bengali dish that is a popular seafood dish. It is made from prawns and a special type of coconut milk known as malai, which is cooked with a variety of spices and seasonings to create a flavorful and delicious dish. Chingri Malai Curry is typically served with steamed rice and is a staple dish during special occasions and festivals.
Ingredients
- 500 g shrimp / prawns
- 5 tbsp oil
- 1 coconut milk
- 1 tsp tomato paste
- 1 cup Onions finely chopped
- 1 tsp ginger garlic paste
- 2 tbsp ghee / clarified butter
- 2 bay leaf / tej patta
- 4 cloves
- 2 tsp cumin powder
- 1 tsp sugar
- 1 cinnamon
- 3 Green cardamom
- 2-3 dried red chilli
- 1 tsp Red Chilli Powder
- 2 tsp turmeric powder
- 2 tsp Garam Masala
- Salt
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Clean and devein the prawns first, then add salt, turmeric powder and shrimp in a bowl and toss evenly to coat turmeric and salt on shrimps.
- If using fresh ginger and garlic, make a smooth fine paste.
- Finely chop onions.
Cooking
- Heat 3 tbsp oil in a Pan over medium flame and add shrimp. Saute for 6-7 minutes till they turn light pink or cooked completely and then remove immediately.
- In the same Pan, add 2 tbsp of oil and 2 tbsp of butter, whole red chili, bay leaf, chopped onion
- and sauté till onions turn translucent.
- Add ginger-garlic paste, sugar, all remaining spices and sauté for 2 minutes, till everything is mixed well.
- Now, add coconut milk and tomato paste in the Pan and mix well for a minute.
- Add cooked shrimps in the Pan and let the curry simmer for good 5-7 minutes over low flame. Cover with the lid.
- At the end, garnish with dried mint leaves or fresh coriander leaves.
- Serve hot Shrimp Curry with steamed rice or roti.
Equipment Used for This Recipe
Notes & Tips
Notes & Comments
- Chingri Malai Curry is typically served with steamed rice and is a staple dish during special occasions and festivals in Bengal.
- The dish can be made with different types of seafood, such as fish or crab, which add a different texture and flavor to the dish.
- The dish can be made milder by reducing the amount of red chili powder used.
- The dish can be made spicier by adding more red chili powder or green chilies.
- Some variations of the dish include the use of yogurt or cream, which add a creamy and rich texture to the dish.
- The dish can also be made with different types of oils, such as mustard oil or coconut oil, which add a different flavor to the dish.
Nutrition Information (Note: Approximate)
Nutrition Facts
Chingri Malai Curry Recipe
Amount per Serving
Calories
297
% Daily Value*
Fat
21
g
32
%
Saturated Fat
12
g
75
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
158
mg
53
%
Sodium
728
mg
32
%
Potassium
437
mg
12
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
19
g
38
%
Vitamin A
641
IU
13
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.05
mg
3
%
Vitamin B3
3
mg
15
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.3
mg
15
%
Vitamin B12
1
µg
17
%
Vitamin C
8
mg
10
%
Vitamin D
0.1
µg
1
%
Vitamin E
2
mg
13
%
Vitamin K
4
µg
4
%
Calcium
114
mg
11
%
Iron
3
mg
17
%
Magnesium
68
mg
17
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.