Malai Chingri

Introduction to Malai Chingri

Malai Chingri or Prawn Malai Curry is a classic dish from the coastal regions of Bengal and Bangladesh. This dish is renowned for its creamy and luscious gravy, infused with the sweetness of coconut milk and the rich flavors of spices. Historically, the dish has been an integral part of Bengali cuisine, often prepared during festive occasions and celebrations. The term "Malai" refers to the cream, while "Chingri" stands for prawns, combining to make this elegant and flavorful curry.

Ingredients

• Prawns - 500g (shelled and deveined)
• Coconut Milk - 1 cup
• Coconut Oil - 2 tablespoons
• Mustard Oil - 1 tablespoon
• Onions - 2 large, thinly sliced
• Garlic Paste - 1 tablespoon
• Ginger Paste - 1 tablespoon
• Green Chilies - 3, slit
• Turmeric Powder - 1 teaspoon
• Red Chili Powder - 1 teaspoon
• Garam Masala Powder - 1/2 teaspoon
• Bay Leaf - 1
• Salt - to taste
• Fresh Coriander Leaves - for garnishing

Preparation

Begin by cleaning the prawns meticulously. Shelled and deveined prawns are ideal for this recipe. Rinse them thoroughly under running water and pat them dry with a paper towel. Marinate the prawns with a pinch of salt and turmeric powder. Allow them to rest for about 15-20 minutes to absorb the flavors.

While the prawns marinate, prepare the spices. Thinly slice the onions and keep the coconut milk ready.

Cooking Process

Step 1: Searing the Prawns

Heat the mustard oil in a pan until it just begins to smoke. Add the marinated prawns carefully into the hot oil. Sear them on medium heat until they turn golden brown. This process should take about 3-4 minutes. Remove the prawns from the pan and set them aside.

Step 2: Preparing the Base

In the same pan, add the sliced onions and sauté until they become translucent. Add the garlic and ginger paste, and cook until the raw smell disappears. Introduce the bay leaf and continue to sauté for a minute.

Step 3: Creating the Sauce

Lower the heat and add the turmeric powder, red chili powder, and salt. Pour in the coconut milk slowly, stirring continuously to blend with the spices. Allow the coconut milk to simmer gently, infusing it with the warm aromas of the spices, for about 5-7 minutes.

Step 4: Simmering the Prawns

Reintroduce the seared prawns to the pan. Add the slit green chilies and garam masala powder. Stir well, ensuring that the prawns are well coated with the gravy. Cover and allow the curry to simmer for another 8-10 minutes on low heat, until the prawns are cooked through and the gravy has thickened slightly.

Serving Suggestions

Garnish the Malai Chingri with fresh coriander leaves. This dish is best enjoyed with steaming hot basmati rice or lightly toasted bread. The creamy and aromatic curry, with its tender prawns, brings a luxurious touch to any meal.

Enjoying Your Meal

Pairing the Malai Chingri with a light, crisp salad can balance the richness of the dish. Additionally, a glass of chilled white wine with citrus notes complements the flavors beautifully, enhancing the dining experience.