Chingri Malai Curry

Introduction to Chingri Malai Curry

Chingri Malai Curry, a signature dish of Bengali cuisine, is a delicious concoction of prawns, spices, and rich coconut milk. Historically, this dish has its roots in the coastal regions of Bengal, where seafood is a staple part of the diet. The word 'Chingri' refers to prawns in Bengali, and 'Malai' stems from the inclusion of coconut cream or milk, showcasing culinary influences from Malay settlers who brought their coconut-infused cooking techniques to Bengal centuries ago. Served during special occasions and festivals, this creamy and aromatic curry is emblematic of the harmony between bold spices and the sweetness of coconut.

Ingredients

• Prawns - 500 grams
• Coconut Milk - 1 cup
• Onions - 2 large, finely sliced
• Ginger - 1 tablespoon, grated
• Garlic - 5 cloves, minced
• Turmeric Powder - 1 teaspoon
• Red Chili Powder - 1 teaspoon
• Garam Masala - 1 teaspoon
• Bay Leaves - 2
• Cloves - 4
• Cardamom Pods - 4
• Cinnamon Stick - 1 inch
• Mustard Oil - 2 tablespoons
• Green Chilies - 2, slit
• Sugar - 1 teaspoon
• Salt to taste
• Cilantro - for garnish

Preparation Steps

1. Clean and devein the prawns, retaining the shells for added flavor.
2. Marinate the prawns with turmeric powder and salt, setting them aside for 15 minutes.
3. In a heavy-bottomed pan, heat mustard oil until it smokes lightly, then reduce the heat to medium.

Cooking Instructions

1. Add the bay leaves, cloves, cardamom, and cinnamon to the oil, sautéing until fragrant.
2. Toss in the onions and fry until they turn golden brown.
3. Add the ginger and garlic, cooking for another minute.
4. Stir in the red chili powder, mixing well to blend the spices.
5. Add the marinated prawns to the pan and cook until they turn pink.
6. Pour in the coconut milk and simmer the curry until the prawns are cooked to your liking. Use a cooking timer to ensure you do not overcook the prawns.
7. Sprinkle garam masala over the curry, add green chilies, and a dash of sugar to balance the flavors.
8. Remove from heat and let the curry rest for a few minutes.
9. Garnish with freshly chopped cilantro before serving.

Serving Suggestions

Chingri Malai Curry is best enjoyed with steaming hot basmati rice, which absorbs the rich, coconut-infused gravy beautifully. You can also pair it with traditional Bengali breads like Luchi or Paratha for a more indulgent meal. To enhance the dining experience, serve this dish with a side of fresh salad or a tangy pickle to complement the creamy texture. Chingri Malai Curry is a gastronomic celebration that's perfect for festive feasts or a sumptuous weekend lunch.