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 Chingri Malai (Prawn Coconut Curry) 
  • 500 grams Prawns
  • 2 medium Onions
  • 3 teaspoons Turmeric paste
  • 1 teaspoon Chilli paste
  • 2 Bay leaves
  • 1 tablespoon Garam Masala (whole)
  • 2 tablespoons Ghee
  • 1 teaspoon Sugar
  • 1 Coconut
  • Salt (As per taste)
Extract one cup thin coconut milk and one cup thick milk from the coconut. Grind onions to a fine paste.

Warm ghee in pan, and when very hot add bay leaves and garam masala and fry for a few minutes. Add sliced onions and fry till golden brown. Then add onion paste, turmeric paste and chilli paste and continue frying until masalas are well fried.

Add cleaned and shelled prawns and stir thoroughly with the masalas and cook for just a few minutes before adding the 1 cup thin coconut milk. Add sugar and salt to taste. Simmer over medium flame until the gravy is less than half.

Then add the 1 cup thick coconut milk and simmer for another 10 minutes.

Serve with rice or puri.

Other Details
Serves: 6 Time: 40 mins.

Rating: Not rated yet.

Category: Main Course | State: West Bengal | Submitted by: System


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