Prawn Malai Curry or Chingri Malai Curry has been a Bengali delicacy for ages. But will you believe if I say it does not belong to Bengali cuisine at all? What if I say it’s a Malaysian dish? Confusing, right? Ages back, in the 10th century Indian merchants had a trade relationship with Malaysia and vice versa. They brought Malaysian Jumbo Prawn curry with coconut milk to the land of Bengal. Then the process of mixing started. Slowly it became an integral part of Bengali celebrations. Initially, it was called Malay Curry, but soon it became Malai Curry because of Bengali tonal influence. And the presence of coconut milk agreed to the term ‘Malai’.
It’s creamy, full of coastal flavors, and above all very easy to prepare.
Let’s see how you too can prepare this in your kitchen.
Ingredients:
Tiger prawn – 500 g (deveined)
Coconut milk – 1 Cup
Onion – 1 No.
Ginger – 1 inch
Green chili – 5 Nos.
Turmeric Powder – 1½ Teaspoon
Cumin Powder – 1 Teaspoon
Red chili powder – 1 Teaspoon
Mustard oil – 2 Tablespoons
Salt – To taste
Sugar – To taste
Bay leaf – 1 No.
Garam Masala (whole) – A few
Garam Masala (powder) – 1 Teaspoon
Ghee / Clarified butter – 1 Tablespoon (optional)
Procedure:
Marinate the prawns with salt and half a teaspoon of turmeric powder.
Now make a paste of onion, ginger, and green chilies.
Take a wok.
Heat oil.
Now fry the prawns. But don’t over-fry them, it would turn them hard.
Transfer them to a plate.
Use the residue oil for further processing.
Add bay leaf and whole garam masala as tempering.
After 5 seconds of frying add the onion-ginger-chili paste.
Sauté on a low flame until the raw smell of the paste goes away.
Now sprinkle some water to bring down the temperature and add turmeric powder, cumin powder, and red chili powder.
Add salt and sugar at this stage.
Sauté.
When the oil separates, add the coconut milk.
Add warm water to maintain the consistency.
When the gravy starts bubbling, add the prawns.
Mix well.
Lid it and cook it for 5 to 7 minutes.
Add ghee and garam masala powder. Ghee is optional. You may skip it if you want to avoid it.
Give it a quick mix.
Team it up with steamed rice.
Serve.
Nutritional Value of Chingri Malai Curry per serving
| Calories | 1321 Cal | |
| Total Fat | 61.5 g | 79% of the Daily Value |
| Saturated Fat | 12.8 g | 64% of the Daily Value |
| Cholesterol | 175 mg | 58% of the Daily Value |
| Sodium | 7017 mg | 305% of the Daily Value |
| Total Carbohydrate | 178.9 g | 65% of the Daily Value |
| Dietary Fiber | 57.9 g | 207% of the Daily Value |
| Total Sugars | 57.3 g | |
| Protein | 43.7 g | |
| Vitamin D | 0 mcg | 0% of the Daily Value |
| Calcium | 651 mg | 50% of the Daily Value |
| Iron | 67 mg | 374% of the Daily Value |
| Potassium | 5013 mg | 107% of the Daily Value |
The percentage of the Daily Value is based on a 2000-calorie diet.
Conclusion:
Some dishes do not need a conclusion; prawn malai curry or chingri malai curry is one of a kind. Prepare this in your kitchen and take all the credit for making the lunch or dinner so sumptuous.
Enjoy!
Read other Recipes here.