Chingri Malai Curry

Chingri Malai Curry

A Bengali classic of prawns simmered in a silky gravy of coconut milk and whole milk, fragrant with green chili, ginger and ghee. It is mildly spiced, lightly sweet from the onions, and traditionally finished with a sprinkle of garam masala.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) large prawns, shell on, head-on preferred; devein but keep shells for flavour
• •1 tsp turmeric powder
• •1 tsp salt, plus extra to taste
• •3 tbsp ghee, or mustard oil for a more Bengali flavour
• •200 g (7 oz) onion, finely ground to a paste, about 2 medium onions
• •1 tbsp garlic paste, from 4–5 cloves
• •1 tbsp ginger paste, from a 2.5 cm / 1 in knob
• •3–4 whole green chilies, slit lengthwise, adjust to taste; these are the 'peppers' of the dish
• •200 ml (¾ cup + 1 tbsp) coconut milk, thick, first-press if possible
• •200 ml (¾ cup + 1 tbsp) whole milk
• •garam masala, ½, freshly ground if possible
• •1 tbsp sugar, balances the curry; optional but traditional
• •2 tbsp fresh coriander leaves, chopped

Steps

1. 1 Peel and devein the prawns, leaving the tails on. (If using frozen prawns, thaw fully in the refrigerator and pat dry.) Place in a bowl with ½ tsp turmeric and ½ tsp salt, mix gently, and set aside for 10 minutes.
2. 2 Heat the ghee in a heavy pan or karahi over medium heat. Add the onion paste and cook, stirring often, for 6–8 minutes until it turns pale golden and the moisture has cooked off.
3. 3 Add the garlic and ginger pastes and stir for 1–2 minutes until the raw smell disappears and the oil begins to separate at the edges.
4. 4 Add the slit green chilies, the remaining ½ tsp turmeric, and 4 tbsp (about 60 ml) of water. Stir and simmer for 2 minutes so the spices bloom.
5. 5 Pour in the coconut milk and whole milk, add the sugar and remaining ½ tsp salt, and bring just to a gentle simmer. Do not boil vigorously or the milk may split.
6. 6 Add the prawns and simmer gently for 4–5 minutes, until the prawns are just opaque and curl into a loose 'C' shape. Cook just until done - prawns become rubbery if overcooked. The FDA recommends an internal temperature of 63 °C / 145 °F.
7. 7 Sprinkle over the garam masala and chopped coriander, give one final gentle stir, taste and adjust salt, and serve hot with plain steamed basmati or gobindobog rice.