Chingri Malai Curry

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Keyword Curry, Shrimp

Servings people

Calories 424 kcal

Coat prawns with 1 tsp salt and ½ tsp turmeric powder, and set aside.
In a grinder jar, add onions and blitz them to a fine paste.
Heat vegetable oil in a pan. Once hot, lower the prawns one by one and fry them in batches for about 45 seconds on each side. The longer you cook prawns the tougher they’ll become, so remove them from the heat immediately and set them aside.
Now add ghee to the residual oil. Temper with dried red chilies, bay leaf, cardamom, cloves, and cinnamon.
Add onion paste along with sugar, and fry for about 8 minutes until the onions are brown.
Add ginger paste and fry for another 3–4 minutes, after which add turmeric and red chili powder. Stir intermittently so that the spices don’t stick to the bottom of the pan. When they do, add a splash of coconut milk to loosen the mixture up and help fry it. Also add three slit green chilies and salt now.
Once the oil starts separating from the spices, beat the yogurt until it is lump free and add it to the pan. Drop the heat and stir vigorously to prevent the yogurt from splitting. Cook it for 3–4 minutes.
Add half of the coconut milk and simmer for about 2 minutes before adding the rest of coconut milk. Once it comes to a boil, add the fried prawns.
Allow the prawns to bubble in the curry, covered, for no more than 5 minutes.
Finish off with garam masala before serving.

Method: Shell and devein the prawns, leaving the flavorful head intact. You may remove the stomach of the prawn, located near its head. I prefer to leave the shells on, but you may peel them off if you like.
Notes: Golda chingri, or freshwater giant prawns, are found in West Bengal. If you can't get tiger prawns in your local market, you can substitute them.

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