Chingri Malaikari

Name: Chingri Malaikari
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g prawns (large, cleaned and deveined); 1.5 cup coconut milk (thick); 1 pcs onion (medium, finely ground to a paste); 1 tbsp ginger (freshly made paste); 4 pcs garlic (cloves, made into a paste); 3 pcs green chili (slit); 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (small piece); 0.5 tsp turmeric powder (divided); 1 pinch red chili powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp sugar; 0.5 tsp salt; 2 tbsp mustard oil; 1 tsp ghee; 0.5 cup water

RATING

4.6/5(187)

TASTE SCORE

9/10

Large prawns simmered in a silky coconut milk gravy scented with warm Bengali spices, ginger, and green chili. Rich yet balanced, this festive curry tastes wonderful with plain steamed rice for a comforting special meal.

PREP

20m

COOK

25m

SERVES

1 KATORI

414 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Season the prawns.
1.Pat the prawns dry and place them in a bowl.
2.Add 0.25 tsp turmeric powder and 0.25 tsp salt.
3.Rub gently to coat the prawns evenly.
4.Set aside for 10 minutes.
TIPDo not marinate too long or the prawns can start to lose their firm texture.
fry · ~3 min
Lightly fry the prawns.
1.Heat mustard oil in a kadai until it just reaches smoking point, then lower the heat slightly.
2.Add the prawns in a single layer.
3.Fry for 30 to 40 seconds per side until they just turn pink.
4.Remove the prawns to a plate without overcooking.
TIPA quick fry keeps the prawns juicy. They will finish cooking in the gravy.
saute · ~6 min
Cook the whole spices and onion paste.
1.Add ghee to the same pan.
2.Add bay leaf, green cardamom, cloves, and cinnamon.
3.Cook until fragrant, about 20 seconds.
4.Add the onion paste and cook over medium heat until lightly golden and the raw smell fades, 5 to 6 minutes.
TIPKeep stirring the onion paste so it cooks evenly and does not catch at the bottom.
saute · ~4 min
Build the masala.
1.Add ginger paste and garlic paste, then cook for 1 minute.
2.Add the remaining turmeric powder, red chili powder, and cumin powder.
3.Splash in a little water so the spices do not burn.
4.Cook for 2 to 3 minutes until the masala smells rounded and glossy.
simmer · ~4 min
Make the coconut gravy.
1.Lower the heat and pour in the coconut milk.
2.Add green chili, sugar, the remaining salt, and water.
3.Stir well and bring the gravy to a gentle simmer.
4.Cook for 3 to 4 minutes without letting it boil hard.
TIPGentle heat keeps the coconut milk smooth and prevents the gravy from splitting.
simmer · ~4 min
Finish the curry with the prawns.
1.Return the fried prawns to the pan.
2.Spoon the gravy over them and simmer gently for 3 to 4 minutes.
3.Sprinkle garam masala over the top.
4.Turn off the heat as soon as the prawns are tender and fully cooked.
rest · ~5 min
Let the curry rest for 5 minutes.
serve
Serve hot with plain steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before the turmeric-salt rub so they sear quickly instead of steaming in the oil.
2
Heat the mustard oil until just smoking to mellow its raw sharpness, then lower the flame before adding prawns.
3
Do not brown the onion paste deeply; a light golden color keeps the gravy pale, delicate, and true to malaikari.
4
Add a small splash of water when frying the powdered spices so the masala turns glossy instead of catching on the pan.
5
Keep the coconut milk at a gentle simmer only; a hard boil can split the gravy and toughen the prawns.
6
Prawns are done when they curl into a loose C and turn opaque; if they tighten into an O, they are overcooked.
7
Let the curry rest for 5 minutes before serving so the whole spices, chili, and coconut flavors settle into the gravy.