Chingri Malai Curry
Prawns poached in a mild, fragrant coconut milk gravy scented with cardamom and cinnamon.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Per serving
386 kcal
Don't want to cook?
Find Chingri Malai Curry at restaurants near you.
Instructions
Step 1: Toss the prawns with turmeric and salt and rest for ten minutes.
Step 2: Sear the prawns briefly in hot oil and lift them out before they toughen.
Step 3: Temper cardamom, cinnamon and bay leaf in the oil, then soften the onion paste.
Step 4: Add ginger paste, turmeric and chilli and fry until the raw smell goes.
Step 5: Pour in the coconut milk and simmer gently for eight minutes.
Step 6: Return the prawns, cook for three more minutes and finish with sugar and ghee.
Ingredients
Quantities update automatically for 4 servings.
- 500 gPrawns — peeled and deveined
- 400 mlCoconut milk
- 2 wholeOnion — blended to a paste
- 1 tbspGinger paste
- 3 wholeGreen chilli — slit
- 1 tspTurmeric
- 4 wholeCardamom pods
- 1 wholeCinnamon stick
- 1 wholeBay leaf
- 3 tbspMustard oil
- 1 tbspGhee
- 1 tspSugar
- 1 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 386 kcal
- Protein
- 26.8 g
- Carbohydrates
- 11.4 g
- Fat
- 26.3 g
- Saturated fat
- 15.1 g
- Fibre
- 1.8 g
- Sugar
- 5.6 g
- Sodium
- 710 mg
These figures are estimates for general information only and are not medical or dietary advice.