Chingri Malai Curry with Coconut Milk

Ingredients

• 500g (1.1 lb) prawns, peeled and deveined 500g (1.1 lb) prawns, peeled and deveined
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon jaggery or palm sugar 1 tablespoon jaggery or palm sugar
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.
3. 3.
   Add the tomato puree and cook until the oil separates from the mixture.
4. 4.
   Add the turmeric powder, cumin powder, and garam masala. Mix well.
5. 5.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
6. 6.
   Add the prawns and cook for 5-7 minutes until they turn pink and are cooked through.
7. 7.
   Stir in the jaggery or palm sugar and season with salt to taste.
8. 8.
   Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are fresh and properly cleaned before cooking. Overcooking can make them rubbery, so be careful to cook them just until they turn pink and are no longer translucent.

Tips & Tricks

• For a spicier curry, increase the number of green chilies or add a pinch of red chili powder.
• Adjust the sweetness by adding more or less jaggery or palm sugar according to your taste preference.
• To enhance the coconut flavor, toast the freshly grated coconut in a dry pan before adding it to the curry.
• For a creamier texture, blend a portion of the cooked curry and mix it back into the pot before adding the prawns.
• Freshly squeezed lemon juice can be added at the end to add a tangy twist to the curry.

Serving advice

Serve the Chingri Malai Curry hot with steamed basmati rice or naan bread. Garnish with fresh coriander leaves for added freshness and color.

Presentation advice

Present the Chingri Malai Curry in a deep serving dish, allowing the vibrant yellow curry to stand out. Place a few whole prawns on top for an attractive presentation. Serve with a side of steamed rice or naan bread.