Shaanxi-style Creamy Prawn Curry

Ingredients

In this adaptation, the original Chingri Malai Curry from Bangladeshi cuisine is transformed into a Shaanxi-style dish by incorporating the unique flavors and ingredients of Shaanxi cuisine. The original dish's use of coconut milk is retained, but the spices and herbs are adjusted to align with the flavor profile of Shaanxi cuisine. The result is a creamy prawn curry with a distinct Shaanxi twist. We alse have the original recipe for Chingri Malai Curry, so you can check it out.

• 500g (1.1 lb) prawns, peeled and deveined 500g (1.1 lb) prawns, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
3. 3.
   In a small bowl, mix together cumin powder, coriander powder, turmeric powder, and red chili powder. Add this spice mixture to the pan and cook for a minute, stirring continuously.
4. 4.
   Add the prawns to the pan and cook until they turn pink and are cooked through.
5. 5.
   Pour in the coconut milk and simmer for 5 minutes, allowing the flavors to meld together.
6. 6.
   Stir in the ghee and season with salt to taste.
7. 7.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are fresh and properly cleaned before cooking to enhance their flavor and texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy curry. Shake the can well before opening to ensure the cream is well mixed.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Adjust the consistency of the curry by adding more coconut milk for a thinner consistency or simmering longer for a thicker consistency.
• Serve the curry with steamed rice, naan bread, or Shaanxi-style flatbreads for a complete meal.
• Experiment with different seafood options such as scallops or fish fillets for a variation of flavors.
• To make the dish more aromatic, add a pinch of Shaanxi-style five-spice powder to the curry.

Serving advice

Serve the Shaanxi-style Creamy Prawn Curry hot with steamed rice or Shaanxi-style flatbreads. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Shaanxi-style Creamy Prawn Curry in a shallow bowl, allowing the vibrant colors of the curry and prawns to shine through. Serve it alongside a small bowl of steamed rice or flatbreads for an inviting presentation.