chingri malai

Chingri Malai“Different” was the mood today. I wanted to cook something different today, something I’ve never cooked before or even better, something I’ve never tasted before. But, I didn’t want to go shopping for ingredients and supplies in the heavy rain, that’s been gracing us, all day today, continuously. So, I asked the Mister to check to see what we had in the freezer. And Prawns, was his first answer. He went on with what else we had stored, but my mind was already contemplating on what I could do with the prawns. A million things out there, but Chingri Malai was what popped into my mind and it stuck. 
Chingri MalaiI had no idea of what the typical recipe for Chingri Malai was, as I’ve never tasted it before, but I knew it was prawns in a coconut sauce. So, after spending several hours looking at recipes online, plus trying to remember the few times I cooked Fish fillets in a coconut sauce, I had a rough idea of the ingredients and the cooking process seemed like that of the basic Sylheti Salons (curries). So, I got cooking my very first Chingri Malai.
Chingri MalaiPrawns are very popular in our home, especially with my first-born, U. I’m pretty sure he could eat them every day of the week. So, it’s not a surprise that my first Chingri Malai went down a treat. We ate the Chingri Malai with plain basmati rice and a simple side salad. However, I’m pretty sure it will pair deliciously with whole wheat chapattis or puffed pooris as well.
Chingri Malai

Chingri Malai
Serves 4
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  1. 500g Raw King Prawns, peeled, deveined and washed
  2. 200g Brown Onions, finely diced
  3. 200g Tomato, coarsely diced
  4. 30g Garlic, grated
  5. 20g Ginger, grated
  6. 20g Green Chillies, coarsely chopped
  7. 20g Fresh Coriander, finely chopped
  8. 500ml Coconut Milk
  9. 4 tbsp. Vegetable oil
  10. 4 tsp. Coriander powder
  11. 3 tsp. Cumin Powder
  12. 2 tsp. Chilli Powder
  13. 2 tsp. Salt
  14. 1 tsp. Garam Masala
  15. 1 tsp. Turmeric
  16. 1 tsp. Cumin seeds
  17. 6 Cardamoms
  18. 4 Cloves
  19. 5g Cinnamon stick
  20. 2 Large Indian Bay leaves
  1. Place a wide shallow pan or wok over medium-high heat and add the oil.
  2. Once the oil is hot, add all the whole spices except for the cumin seeds and fry for 2 minutes. Then, add the cumin seeds and fry for another 20 seconds.
  3. Add in your onions now and fry until golden-brown, stirring often, approximately 5-7 minutes. Then, add your garlic, ginger, green chillies and let it all cook for 2 minute. Next off, stir in the tomatoes and let them fry for a few minutes over low-medium heat or until they’re soft, stirring once or twice.
  4. Sprinkle over all the spices, salt and stir to incorporate. Then, turn the heat to high, add the prawns and fry them for 3-4 minutes stirring continuously.
  5. Now pour in the Coconut milk and bring to a boil, then cover, turn the heat to the lowest setting and simmer for another 5 minutes.
  6. Turn the heat off and stir in the fresh coriander.

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