Malai prawn curry(chingri malai curry)

Malai prawn curry is also known as chingri malai curry.
This shrimp recipe originates from Bengal-India.
The Bengali prawn curry is known for its rich creamy coconut gravy and the subtle but distinct flavours of aromatic spices in this Indian prawn dish.
This malai prawn curry is ideal for serving a prawn curry that is not too spicy for family and friends.
The creaminess of this seafood dish will make you come back for extra servings.

Flavour in Malai prawn curry.

To make the Malai prawn curry you will first make the prawn gravy.
The shrimp curry is made in stages. each of these steps is concentrated on adding flavours most economically and effectively.
First, we make a paste of onion, ginger, garlic, and green chilli.
Then the spices, bay leaf, green cardamom, and cloves are sauteed.
When these ingredients are ready, the onion paste is cooked with turmeric, coriander powder, cumin powder, and red chilli powder with a dash of sugar.
Once you have this Malai curry paste ready, coconut milk is added with some water.
When the gravy is ready, the prawns are added and simmered for a few minutes.
The flavours of this Indian prawn curry dish are mild but exquisitely flavorful.
Once you have this Malai prawn curry, you can’t but remember the rich and creamy taste of the gravy and the tender prawns)shrimp)cooked in it.

Serve the Chingri malai prawn curry with…

• Serve over a bed of fragrant Indian ghee rice, white rice, yellow rice or rice pilaf.

• Try it out with some roti paratha or no-yeast garlic naan bread, even simple homemade bread or flatbreads will do.

• This creamy shrimp curry will be such a great dish with kiribath(Sri Lankan milk rice)for breakfast or even string hoppers.

• Serve with slices of ciabatta bread, all that gravy goodness soaked in a piece of bread.

FAQs: Chingri malai prawn curry recipe.

• Can I make the creamy prawn curry ahead of time?
  • yes! You can make the shrimp curry 5-7 hours ahead of time.
  • let it cool and refrigerate.
  • 45 minutes before serving time, take it out of the fridge and leave it to reach room temperature. warm over low fire and serve.

• Can I freeze the Malai shrimp curry?
  • I would not recommend freezing the curry.

• Can I use frozen shrimp for this shrimp curry recipe?
  • Yes, here’s my guide on how to defrost shrimp the correct way.

• How do I clean and devein shrimp to make this recipe?
  • Here’s my guide on how to devein and clean shrimp.
    You can cook this Indian prawn curry with the head and even the shell on.

Storage and heating Chingri malai prawn curry.

Store in an air-tight container that you don’t mind getting stained or a glass bowl with a lid.
You can refrigerate and consume it within 2 days.
Once the shrimp curry has reached room temperature, you can warm it over the stovetop or use the microwave.
If using the microwave cover and heat for 2-3 minutes.

More prawn curry recipes.

Prawn caldine curry(prawn in coconut milk).
Sri Lankan prawn curry.
Shrimp tikka masala curry.
Creamy Indian prawn curry.

Recipe overview of chingri malai prawn curry.

Ingredients to cook Malai prawn curry.

To make the malai prawn curry recipe, there are three sets of ingredients.
The first set is to season the shrimp.

• The second set of ingredients is an onion curry paste.
• The third set of ingredients is used to make the coconut curry gravy that the shrimp is cooked in.

• To marinate the shrimp
  • Shrimp cleaned and deveined(I am using prawns that have their shell and head removed. You can cook with the shell and head intact as well).
  • Turmeric powder
  • Salt to season

• To make the onion paste
  • onion chopped
  • ginger piece
  • cloves of garlic
  • green chilli which you can substitute with any type of chillie or bell pepper.
  • Water

• To make the malai prawn curry gravy.
  • Bay leaf
  • Green cardamoms
  • Cloves
  • Turmeric powder or paste
  • Red chilli powder
  • Sugar
  • Salt
  • Cumin powder
  • Coriander powder
  • Coconut milk
  • Water

How to cook malai prawn curry.

As usual, we clean, devein and pat dry the shrimp(prawns) with a kitchen paper towel.
As mentioned earlier you can cook the shrimp curry with the shell on as well.
Place them in a bowl. add turmeric and salt and combine well.

Set aside for 10 minutes.

While the prawns marinate,

Add the onions, ginger, garlic, and green chilli into a spice blender.
Add water to make the grinding process easier.
Blend until you have a fine paste and set it aside.

Place a large frying pan over low medium heat.
Pour in oil, reduce heat to low, and add the prawns.
Spread them so they don’t crowd each other and saute the shrimp for just under 1 minute on each side.
Avoid overcooking the prawns as they are simmered in coconut milk as well so they need to be almost underdone at this point.
Once done, transfer to a bowl.

Do a quick rinse or wipe the frying pan you used and gently dry roast the bay leaf, cardamom, and cloves for 2-3 minutes.
Once the spices are dry roasted, add the onion paste to the pan.

Cook over low medium heat for 3-4 minutes while combining with the spices.

Add the spice powders, turmeric, red chilli powder, sugar, salt, cumin powder and coriander powder.

Add thick coconut milk with half a cup of water.
Mix in with the cooked spices to make the Malai curry gravy.

Let the gravy slowly simmer over medium heat until thick, this would probably take about 8-10 minutes.
Taste and make necessary adjustments as per your need.
Once the gravy is ready, reduce the heat and add the sauteed prawns. cook for only 3-5 minutes and then remove from stove.

Transfer to a bowl and serve with a bowl of rice and side dishes.