Chingri Malai Curry

INGREDIENTS

• 500g large prawns (peeled and deveined)
• 1 large onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 2 green chilies (slit lengthwise)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1 cup coconut milk
• 1/2 cup water (adjust consistency)
• 2 tbsp mustard oil (or vegetable oil)
• 1 tbsp ghee (optional)
• Fresh coriander leaves (chopped for garnish)
• Salt to taste

Recipe

Step 1: Prepare the Prawns

- Clean and devein the prawns. Marinate them with turmeric powder and salt. Set aside for 15 minutes.

Step 2: Make the Gravy

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

- Add the ginger-garlic paste and sauté for another 2 minutes until fragrant.

- Add the pureed tomatoes, green chilies, and cook for 5-7 minutes until the oil separates from the masala.

- Add cumin powder, red chili powder, and a pinch of salt. Stir well.

Step 3: Add the Prawns

- Add the marinated prawns to the masala. Fry the prawns for 2-3 minutes until they turn pink.

Step 4: Add Coconut Milk

- Pour in the coconut milk and water. Stir well and bring the curry to a simmer.

- Let the curry cook on low heat for 10 minutes until the prawns are fully cooked and the flavors blend.

Step 5: Final Touches

- Add garam masala and ghee (if using) for extra richness. Mix gently.

- Garnish with freshly chopped coriander leaves.

Step 6: Serve

- Serve the Chingri Malai Curry hot with steamed rice, naan, or paratha.