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.

Chingri Malai Curry Recipe - how to make Chingri Malai Curry

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Prawns (kolambi/jhinga) 12-16 medium

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Coconut scraped 1 1/2 cups

  • Oil 2 tablespoons

  • Bay leaves 2

  • Green cardamoms 3-4

  • Cloves 3-4

  • Cinnamon 1 inch stick

  • Onions grated 2 medium

  • Red chilli powder 1 teaspoon

  • Ginger paste 2 teaspoons

  • Ghee 1 tablespoon

Method

Step 1

Clean, de-vein and wash prawns thoroughly under running water. Drain well. Apply a little salt and turmeric powder. Set aside. Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm water. Squeeze and extract coconut milk. Heat half a tablespoon of oil in a pan and sauté the prawns on medium heat for two to three minutes.

Step 2

Remove from heat and set aside. Heat remaining oil in the same pan, add bay leaves, green cardamoms, cloves and cinnamon. Stir-fry briefly. Add grated onions and sauté for two to three minutes or until the onions turn translucent. Blend red chilli powder in a little water and add to onions.

Step 3

Stir-fry on medium heat for two to three minutes or until oil separates. Add ginger paste and continue to cook for about two minutes sprinkling little water from time to time to prevent burning. Add the sautéed prawns and coconut milk. Adjust salt and simmer for two minutes. Mix in pure ghee and the reserved scraped coconut and serve hot.

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