Prawn Coconut Curry (tangy Chingri Malai Curry)

Prawn Coconut Curry, also known as Tangy Chingri Malai Curry, is a popular Bengali dish known for its rich and creamy coconut-based sauce. This flavorful curry is a perfect blend of tangy and spicy flavors, making it a delightful treat for seafood lovers.

Non Vegetarian Gluten Free Main Course Bengali Bengali Cuisine Prawn Curry Coconut Curry Seafood
Prawn Coconut Curry (tangy Chingri Malai Curry)

Ingredients

  • 500g prawns, cleaned and deveined
  • 1 cup coconut milk
  • 2 onions, 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
  • 2-3 green chilies, slit
  • 2-3 tbsp mustard oil
  • Fresh coriander leaves for garnish
  • Salt to taste

Instructions

  1. Heat mustard oil in a pan and sauté the chopped onions until golden brown.
  2. Add ginger and garlic paste, and cook for a few minutes.
  3. Now, add the tomato puree, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the oil separates from the masala.
  4. Add the prawns and cook for 2-3 minutes.
  5. Pour in the coconut milk and green chilies. Simmer for 5-7 minutes until the prawns are cooked through and the curry thickens.
  6. Garnish with fresh coriander leaves and serve hot with steamed rice.

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
12g

Supplies

Large pan Wooden spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving suggestions: Enjoy the Prawn Coconut Curry with steamed rice or naan bread for a complete meal.

Tips & tricks

Tips: Adjust the spice levels according to your preference for a milder or spicier curry.

Cost

$15