Chingri Malai Curry (tangy Tamarind Prawn Curry)

Chingri Malai Curry, also known as Tangy Tamarind Prawn Curry, is a classic dish from Navyath Muslim Cuisine that combines succulent prawns with a rich and tangy coconut milk gravy. This dish is bursting with flavors and is perfect to be enjoyed with steamed rice or naan.

Non Vegetarian Gluten Free Main Course Navyath Muslim Chingri Malai Curry Prawn Curry Tangy Tamarind Curry Coconut Milk Curry
Chingri Malai Curry (tangy Tamarind Prawn Curry)

Ingredients

  • 500g prawns, cleaned and deveined
  • 1 cup coconut milk
  • 2 tbsp tamarind paste
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tbsp vegetable oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Heat vegetable oil in a pan and sauté the chopped onions until golden brown.
  2. Add ginger and garlic paste, and cook for 2 minutes.
  3. Stir in the tomato puree, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the oil separates.
  4. Add the tamarind paste and coconut milk, and bring to a simmer.
  5. Add the prawns and cook for 5-7 minutes until they are cooked through.
  6. Garnish with fresh coriander leaves and serve hot with steamed rice or naan.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Fat
20g
Carbohydrates
10g

Supplies

Large pan Chopping board Knife Measuring spoons Stirring spoon

Tools

Stovetop

Serving suggestions

Serving suggestions: Enjoy the Chingri Malai Curry with steamed rice or naan for a delightful meal.

Tips & tricks

Tips: Adjust the amount of tamarind paste according to your preference for tanginess in the curry.

Cost

$20