How to make Chingri Malai Curry Recipe - Prawns cooked in a rich coconut milk gravy – it’s simply delicious

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga) ( प्रॉन/कोलम्बी/झींगा ) , Salt ( नमक )

Cuisine : Bengali

Course : Main Course_Seafood

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Chingri Malai Curry

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Chingri Malai Curry checkout Prawns with Onion, Curry Leaves and Chillies , Palak Methi Prawns , Kadai Prawns With Roasted Pepper Jam , Daab Chingri . You can also find more Main Course_Seafood recipes like Patrani Machchi, Thai Style Basa, Sunkattom Kodhi, Prawn Curry with Tomato. Or try out these recipes from Bengali Cuisine like Mutton Razala, Mishti Achar, Nimki, Dimer Biryani.

Chingri Malai Curry Recipe Card

Chingri Malai Curry
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Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Chingri Malai Curry

  • Prawns (kolambi/jhinga) 200 grams

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Coconut scraped ¾ cup + 1 tablespoon

  • Mustard oil 4 tablespoons

  • Green chillies 4

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Cumin powder 1 tablespoon

  • Sugar 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Ginger paste 2 teaspoons

Method

Step 1

Place prawns in a bowl. Add salt and turmeric powder. Mix and let them marinate for fifteen minutes.

Step 2

Place three-fourth cup of coconut in a mixer jar. Add half cup of hot water and grind. Place a muslin cloth over a bowl and pour the coconut over it. Gather the edges of the cloth and squeeze tightly to extract thick coconut milk.

Step 3

Heat three tablespoons mustard oil in a non-stick pan. Add prawns and sauté for one minute. Transfer into a bowl and set aside.

Step 4

Slit green chillies. Add the remaining mustard oil to the same pan and heat. Add cumin seeds and mustard seeds and cover the pan and allow the seeds to splutter.

Step 5

Add green chillies, prawns, coconut milk and cook on medium heat for half a minute.

Step 6

Add chilli powder, cumin powder, sugar and ginger paste and mix. Cook till the prawns are done.

Step 7

Garnish with remaining scraped coconut and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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