Chingri Malai Curry

INGREDIENTS

• 500g medium-sized prawns (cleaned and deveined)
• 2 tbsp mustard oil
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin powder
• 1 cup coconut milk
• 1/2 cup water (adjust as needed)
• Salt to taste
• 1 tbsp fresh coriander leaves, chopped (for garnish)
• 1/2 tsp sugar (optional, to balance the flavors)

Recipe

Step 1: Prepare the Prawns

- Clean and devein the prawns, keeping the tails intact for a better presentation.

- Lightly marinate the prawns with a pinch of turmeric and salt. Set aside for 15-20 minutes.

Step 2: Cook the Spices

- Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.

- Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

- Add the chopped tomatoes, green chilies, and cook until the tomatoes soften and oil starts to separate.

- Add the turmeric powder, red chili powder, cumin powder, and garam masala. Stir well for 1-2 minutes to cook the spices.

Step 3: Add the Coconut Milk

- Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle simmer.

- Let it cook for about 5-7 minutes until the gravy thickens slightly. Add sugar if you want to balance the flavors.

Step 4: Add the Prawns

- Add the marinated prawns to the curry. Stir gently to coat the prawns in the curry base.

- Cover the pan and cook the prawns for 6-8 minutes or until they turn pink and are cooked through.

- Avoid overcooking the prawns, as they can become tough.

Step 5: Final Touches

- Taste the curry and adjust the seasoning with salt if necessary.

- Garnish with fresh chopped coriander leaves for a burst of color and freshness.

Step 6: Serve

- Serve the Chingri Malai Curry hot with steamed rice or naan. The creamy, flavorful curry pairs beautifully with plain rice.

Bonus Tip:

- You can add a few green cardamom pods or a small piece of cinnamon stick while cooking the spices for extra aroma.