Chingri Malai CurryCoconut Prawn Curry
This celebratory shrimp curry is silky with coconut milk and gently perfumed with whole spices. The sauce is rich without being heavy, making it especially good with plain rice.
Prep
20m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 600gShrimp (peeled and deveined)
- 200gOnion (finely chopped)
- 20gGarlic (crushed)
- 20gFresh Ginger (crushed)
- 6gTurmeric Powder
- 4gChili Powder
- 1pcsCinnamon Stick
- 3pcsGreen Cardamom
- 4pcsClove
- 400mlCoconut Milk
- 50mlMustard Oil
- 10gSalt
- 15gFresh Coriander (roughly chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the mustard oil in a pan over medium heat until it reaches about 160°C (320°F).
- 02
Add the cinnamon stick, green cardamom, and cloves, and stir until fragrant.
- 03
Add the onion and cook until soft and lightly golden. Stir in the garlic and fresh ginger and cook until aromatic.
- 04
Add the turmeric powder, chili powder, and salt, then stir briefly so the spices bloom without burning.
- 05
Pour in the coconut milk and bring it to a gentle simmer at about 90°C (195°F). Cook until the sauce thickens slightly.
- 06
Add the shrimp and cook gently until they turn opaque and are just firm, reaching 63°C (145°F).
- 07
Scatter the fresh coriander over the curry and serve hot.
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