If you’re a seafood lover, you’re in for a treat! Sea prawns are a versatile and succulent ingredient that can be used in various dishes. One of the most beloved recipes in Bangladeshi cuisine is Chingri Malai Curry. This dish combines the richness of prawns with creamy coconut milk and aromatic spices, creating a mouth-watering curry that’s sure to impress. Here’s how you can make it at home.
Ingredients:
- 500 grams of fresh sea prawns, cleaned and deveined
- 2 tablespoons of mustard oil (or vegetable oil)
- 1 large onion, finely chopped
- 1 tablespoon of ginger-garlic paste
- 2 green chilies, slit lengthwise
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 cup of coconut milk
- 1 cup of water
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Preparation:
- Start by cleaning and deveining the prawns. Rinse them thoroughly under cold water and pat them dry with a paper towel.
- Marinate the Prawns:
- In a bowl, marinate the prawns with a pinch of salt and half a teaspoon of turmeric powder. Let it sit for 10-15 minutes to absorb the flavors.
- Cooking the Prawns:
- Heat 1 tablespoon of mustard oil in a pan over medium heat. Once the oil is hot, add the marinated prawns and sauté for 2-3 minutes until they turn pink and opaque. Remove the prawns from the pan and set them aside.
- Making the Curry:
- In the same pan, add another tablespoon of mustard oil. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and green chilies. Cook for another 2 minutes until the raw smell of the ginger and garlic is gone.
- Now, add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for 2-3 minutes until the spices are well combined and fragrant.
- Adding Coconut Milk:
- Pour in the coconut milk and water. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
- Cooking the Prawns in the Curry:
- Add the sautéed prawns back into the pan. Stir gently to coat the prawns with the curry sauce.
- Cover the pan and let it cook for 5-7 minutes on low heat until the prawns are fully cooked and have absorbed the flavors of the curry.
- Final Touches:
- Check the seasoning and add salt to taste. If the curry is too thick, you can add a little more water to reach your desired consistency.
- Garnish with fresh coriander leaves for a burst of color and freshness.
Serving Suggestions:
Chingri Malai Curry is best enjoyed with steamed basmati rice or fluffy naan bread. The mild sweetness of the coconut milk pairs perfectly with the delicate flavor of the prawns, creating a harmonious and comforting dish.
Tips for the Perfect Chingri Malai Curry:
- Fresh Prawns: Always use fresh prawns for the best taste and texture. Frozen prawns can be used in a pinch, but fresh prawns will elevate the dish.
- Mustard Oil: Mustard oil adds a distinctive flavor to the curry. If you’re not used to its strong taste, you can substitute it with vegetable oil.
- Coconut Milk: Use full-fat coconut milk for a richer, creamier curry. Light coconut milk can be used if you prefer a lighter version.
- Spice Level: Adjust the number of green chilies and red chili powder according to your heat preference.
Enjoy this delicious Chingri Malai Curry with your family and friends, and savor the flavors of Bangladeshi cuisine right at home. For more seafood recipes and fresh sea fish, visit Fresh Goods and make every meal special!