Chingri Macher Malai, a beloved dish in Bengali households, is a prawn curry enriched with the flavors of mustard, coconut, and spices. It has a rich, creamy texture due to the use of coconut milk, balanced with the robust heat from green chilies and mustard oil. This recipe is perfect for lovers of seafood and traditional Bengali cuisine, offering a delightful mix of sweet, spicy, and tangy flavors.
In this article, we’ll explore the step-by-step process to make Chingri Macher Malai, its ingredients, tips for perfection, and ways to customize it for your taste. Whether you’re familiar with this dish or trying it for the first time, this recipe will bring the flavors of Bengal to your table.
Why You’ll Love Chingri Macher Malai
This dish is a celebration of seafood and the robust spices of Bengali cuisine. What makes Chingri Macher Malai so special is the way it combines the sweetness of prawns with the creamy richness of coconut milk, all while being infused with mustard oil’s intense, nutty flavor. It is a balanced dish, ideal for both a hearty family meal or an indulgent dinner party.
The creamy, thick gravy pairs perfectly with steamed basmati rice, making this dish a comfort food for many in Bengal. The bold yet delicate flavors of cardamom, cloves, and bay leaves also provide an aromatic depth that’s hard to resist.
Prep and Cook Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 25 minutes | 45 minutes |
Ingredients for Chingri Macher Malai
Here’s what you’ll need to make this creamy Bengali prawn curry:
Full Ingredients List
- Prawns (large, shelled and deveined) – 12-15 pieces
- Turmeric powder – ½ teaspoon
- Salt – A pinch
- Mustard oil – 4 tablespoons
- Green cardamom pods – 4
- Cloves – 3
- Bay leaves – 2
- Onion – 1 small, roughly chopped
- Ginger – 1-inch piece, roughly chopped
- Garlic – 2 cloves, roughly chopped
- Green chilies – 2
- Grated coconut – 50 grams (or 3 tablespoons desiccated coconut)
- Kashmiri chili powder – ¼ teaspoon
- Coconut milk – 100 ml
- Water – 100 ml
- Sugar – ½ teaspoon
- Coriander leaves – for garnish
Nutrition Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 24 grams |
| Carbohydrates | 10 grams |
| Fats | 18 grams |
| Sugars | 3 grams |
How to Make Chingri Macher Malai
Step-by-Step Instructions
Step 1: Marinate the Prawns
In a bowl, mix the prawns with turmeric powder and salt. Let them marinate for about 10-15 minutes. This process enhances the flavor of the prawns and helps tenderize them.
Step 2: Make the Onion Paste
In a blender, add onion, ginger, garlic, green chilies, and grated coconut. Add a splash of water and blend into a smooth paste. Set this aside.
Step 3: Fry the Prawns
Heat 2 tablespoons of mustard oil in a frying pan. Fry the marinated prawns for about a minute on each side until they begin to change color. Do not fully cook them at this stage, as they will finish cooking in the curry. Set the prawns aside on kitchen paper.
Step 4: Cook the Curry Base
In the same pan, heat the remaining mustard oil and add the green cardamom pods, cloves, and bay leaves. Sauté for 30 seconds until fragrant. Next, add the prepared onion-coconut paste and cook for 5-7 minutes, stirring frequently to prevent sticking.
Step 5: Simmer the Curry
Once the onion mixture has cooked, add Kashmiri chili powder, sugar, and a little salt. Stir for a minute, then pour in the coconut milk and water. Bring the curry to a boil, then reduce the heat and let it simmer for 5 minutes.
Step 6: Add the Prawns
Gently add the fried prawns into the curry and simmer for an additional 5 minutes, allowing the prawns to absorb the creamy sauce.
Step 7: Garnish and Serve
Turn off the heat and garnish the curry with freshly chopped coriander leaves. Serve the Chingri Macher Malai warm with steamed rice.
Pro Tips for Perfect Chingri Macher Malai
- Use Fresh Prawns: Fresh prawns yield the best flavor and texture. Ensure they are cleaned properly before marinating.
- Heat the Mustard Oil Properly: Mustard oil has a strong flavor, so heat it to a smoking point and then let it cool slightly before using to temper the sharpness.
- Avoid Overcooking: Prawns cook very quickly, so avoid overcooking them during the frying and simmering stages to keep them tender and juicy.
Serving Suggestions
- Steamed Rice: Chingri Macher Malai pairs beautifully with plain steamed basmati rice, allowing the flavors of the curry to shine through.
- Chapati or Naan: For a heartier meal, serve with chapati or naan to mop up the creamy curry.
- Green Salad: A light cucumber salad with lime adds a refreshing contrast to the richness of the curry.
Chingri Macher Malai Variations
- Vegetarian Malai Curry: Swap prawns with vegetables like paneer or potatoes for a vegetarian take on this classic dish.
- Spicier Version: If you prefer a spicier curry, increase the number of green chilies or add a teaspoon of red chili powder.
- Simplified Malai Curry: Skip the grated coconut and use only coconut milk for a quicker version that’s still rich and flavorful.
Health Benefits of Prawns
Prawns are low in calories but high in protein, making them an excellent choice for a healthy, balanced diet. They are also rich in vitamins B12 and selenium, which help boost immunity and promote heart health. The use of mustard oil in this recipe adds a dose of healthy fats, while coconut milk provides essential nutrients like magnesium and potassium.
Conclusion
Chingri Macher Malai is a must-try dish for those who love bold, creamy, and aromatic flavors. Its combination of prawns, coconut, and mustard oil results in a delightful curry that’s both luxurious and comforting. Whether you’re cooking for a special occasion or just want to indulge in Bengali cuisine, this prawn curry will surely impress.
Serve it with steamed rice and enjoy the rich, creamy texture and vibrant flavors of this beloved Bengali classic.
