Entrée: India – चिंगरी मलाई करी ▶ Chingri Malai Kari (Prawn in Creamy Coconut Curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) tiger prawns, peeled and deveined
1 tsp (5 ml) turmeric powder
Salt to taste
2 tbsp (30 ml) mustard oil (or neutral oil + a little ghee)
1 bay leaf
1 medium onion, finely chopped
1 tbsp (15 ml) ginger-garlic paste
2 green chilies, slit
1 tsp (5 ml) Kashmiri chili powder (or mild chili powder)
1 cup (240 ml) coconut milk
1 tsp (5 ml) garam masala
Pinch of sugar
1 tbsp (15 ml) ghee (optional, to finish)

Show original ingredient measurements

1 lb / 450 g tiger prawns, peeled and deveined
1 tsp turmeric powder
Salt to taste
2 tbsp (30 ml) mustard oil (or neutral oil + a little ghee)
1 bay leaf
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp Kashmiri chili powder (or mild chili powder)
1 cup (240 ml) coconut milk
1 tsp garam masala
Pinch of sugar
1 tbsp (15 ml) ghee (optional, to finish)

Instructions

1. Toss prawns with salt and turmeric; rest 10 minutes.
2. Heat mustard oil until it smokes lightly; lower heat and sear prawns 30–45 seconds per side; remove.
3. In the same pan, add bay leaf and onions; cook until soft and golden.
4. Stir in ginger-garlic paste and chili powder; cook until fragrant.
5. Add coconut milk, green chilies, a pinch of sugar, and salt; simmer gently.
6. Return prawns and cook 2–3 minutes until just done.
7. Finish with garam masala and a little ghee; serve with steamed rice.