🇧🇩 Bangladesh recipe
Chingri Malai Curry
Chingri malai curry is Bengali cuisine's most luxurious prawn dish, where jumbo river prawns are simmered in a luscious coconut milk sauce flavored with turmeric, green chilies, and a restrained hand of spices. The word malai refers to the creamy coconut milk that forms the heart of the gravy. This is a celebratory dish, often served at Bengali weddings and festivals.
Prep15 mins
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 500g large prawns, deveined with shells on or off
- 200ml coconut milk
- 1 large onion, finely chopped
- 2 teaspoons ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon sugar
- 4 green cardamom pods
- 2 whole cloves
- 1 bay leaf
- 1 small cinnamon stick
- 3 green chilies, slit
- 3 tablespoons mustard oil
- 0.5 teaspoon garam masala (for finishing)
- 0.5 cup warm water
- Salt to taste
- Fresh coriander leaves for garnish
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 410
- Protein
- 26 g
- Carbs
- 11 g
- Fat
- 30 g
