0 from 6 votes
Malai Prawn Curry (Chingri Malai Curry)
My simple Malai Prawn Curry is at the perfect go-to for a quick and easy hit of Indian spice. It has a silky coconut sauce infused with a complex fragrance and flavour. 'Chingri Malai' is one of the tastiest ever!
Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 2
Calories: 555 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 lb Prawns (uncooked)
- 2 tbsp mustard oil
- 2 tsp panch phoron
- ½ onion (medium sized, finely diced)
- 2 green chillies (finely chopped)
- 1 tsp ginger (minced)
- 3 garlic cloves (minced)
- ½ tsp ground turmeric
- ½ tsp kashmiri chilli powder (or paprika)
- ½ tsp hot chilli powder
- 1 tsp curry powder
- 1 tsp sea salt
- 1 cup coconut milk
- cilantro for garnish
- 1 red chilli for garnish
Make your own Panch Phoron (combine)
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp black mustard seeds
- ½ tsp nigella seeds
- ½ tsp fenugreek seeds
Instructions
- Heat the oil in a large pan until just hot.
- Add the Panch Phoron and let it sizzle briefly
- Add the onion, chopped chillies, ginger and garlic and fry for 3-4 minutes until softened.
- Add the ground turmeric, Kashmiri chilli powder, hot chilli powder, curry powder and salt along with a round 1/4 cup of coconut milk and stir for 1-2 minutes. Reduce the heat a little if needed to avoid burning the spices.
- Add the remaining coconut milk and 1 cup water and bring to a simmer. Bubble moderately for about 8 minutes to reduce the sauce until creamy.
- Add the prawns and cook for 3-4 minutes until cooked through. Remove from the heat and serve.
- Serve scattered with fresh cilantro with plenty of fluffy basmati rice or Indian breads.
Cup of Yum
Notes
- if you buy prawns with their shells, you can peel then simmer the shells in 2 cups of water for 5 minutes. Discard the shells and use the flavorful prawn broth instead of water.
- This recipe is great to add a few vegetables to. You can cook them in the sauce - try 2" cubed pumpkin, potato or carrot when you add the coconut milk. Add frozen peas at the same time as the prawns. Add frozen spinach or fenugreek leaves to create chingri malai palak.
- This curry is best eaten right away, but it'll be ok in the fridge (tightly covered) for 1-2 days. I don't recommend freezing.
- More flavour - if you buy prawns with their shells, you can peel then simmer the shells in 2 cups of water for 5 minutes. Discard the shells and use the flavorful prawn broth instead of water.
- Add some vegetables - This recipe is great to add a few vegetables to. You can cook them in the sauce - try 2" cubed pumpkin, potato or carrot when you add the coconut milk. Add frozen peas at the same time as the prawns. Add frozen spinach or fenugreek leaves to create chingri malai palak.
Nutrition Information
Calories
555kcal
(28%)
Carbohydrates
16g
(5%)
Protein
34g
(68%)
Fat
41g
(63%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
286mg
(95%)
Sodium
2632mg
(110%)
Potassium
687mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
930IU
(19%)
Vitamin C
43mg
(48%)
Calcium
170mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 555
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 16g | 5% |
| Protein | 34g | 68% |
| Fat | 41g | 63% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 286mg | 95% |
| Sodium | 2632mg | 110% |
| Potassium | 687mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 43mg | 48% |
| Calcium | 170mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.