Chingri Malaikari
A rich and creamy prawn curry cooked in coconut milk, infused with aromatic spices, often considered a festive dish.
🧂 Ingredients
- 500 g Large Prawns(peeled and deveined, tails on)
- 400 ml Coconut milk(full fat)
- 2 medium Onions(finely chopped)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 medium Tomatoes(finely chopped or pureed)
- 1 tsp Garam masala powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 0.5 tsp Red chili powder(adjust to taste)
- 2 medium Green chilies(slit)
- 2 Bay leaves
- 1 inch Cinnamon stick
- 3-4 Cardamom pods
- 2-3 Cloves
- 2 tbsp Ghee or oil
- to taste Salt
- 1 tsp Sugar(optional, to balance flavors)
👨🍳 Instructions
- 1
Marinate the prawns with a pinch of turmeric powder and salt for 10-15 minutes.
- 2
Heat ghee or oil in a pan over medium heat. Add bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté until fragrant.
- 3
Add chopped onions and sauté until golden brown.
- 4
Add ginger paste and garlic paste. Sauté for another minute until the raw smell disappears.
- 5
Add chopped tomatoes and cook until they soften and the oil starts to separate.
- 6
Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 1-2 minutes.
- 7
Pour in the coconut milk and bring to a gentle simmer. Add the slit green chilies and sugar (if using).
💡 Tip: Do not boil vigorously after adding coconut milk, as it can curdle. - 8
Add the marinated prawns to the simmering curry. Cook for 5-7 minutes, or until the prawns are cooked through and pink.
💡 Tip: Overcooking prawns will make them tough. - 9
Stir in the garam masala powder. Simmer for another minute, then remove from heat.
- 10
Serve hot with rice or pulao.
💡 Tip: Garnish with fresh coriander leaves if desired.
💡 Pro Tips
- ✓Use fresh, good quality prawns for the best taste.
- ✓Ensure the coconut milk is not boiled vigorously to maintain its creamy texture.
- ✓Adjust the spice level by increasing or decreasing red chili powder and green chilies.
🔄 Variations
- Some variations include a small amount of cashew paste for extra richness.
- A touch of kewra water or rose water can be added at the end for fragrance.