Allergens in Chingri Malai Curry: milk, crustacean shellfish, mustard.
Ingredients
Quantities for 4.
- 500g large, shelled and deveined, heads left on if you have them Prawns
- 400ml, full fat Coconut Milk
- 1 large, ground to a smooth paste Onion
- 1 tbsp, grated to a paste Ginger
- 1.5 tsp, divided Turmeric
- 1 tsp Kashmiri Chilli
- 4, bruised Cardamom
- 2cm stick Cinnamon
- 4 Cloves
- 2 Bay Leaf
- 2, slit Green Chillioptional
- 3 tbsp Mustard Oil
- 1 tbsp Ghee
- 1.5 tsp Sugarthe sweetness is characteristic, not a mistake
- 1/4 tsp Garam Masalaoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rub the prawns with 1/2 tsp turmeric and 1/2 tsp salt and rest 10 minutes, no longer. Salt draws water out of prawns fast.
- Shake the tin of coconut milk hard, or whisk the thick and thin parts together, before measuring.
- Grind the onion without water so the paste fries rather than stews.
Method
- Heat the mustard oil to smoking, cool for 30 seconds, then sear the prawns 45 seconds a side until they just turn pink at the edges. Lift them out immediately.They are not cooked through at this point and should not be. Prawns need 90 seconds total in the whole recipe.
- Add the bay leaves, cardamom, cinnamon and cloves to the same oil and let them puff for 20 seconds.
- Add the onion paste and fry 7-8 minutes on medium until it turns pale gold and the oil begins to separate.Do not brown it. This gravy should stay ivory-white, not go tan.
- Stir in the ginger paste, the remaining turmeric and the kashmiri chilli and cook 1 minute.
- Pour in the coconut milk with the sugar and salt, stirring as you go.
- Simmer on low, uncovered, for 6-7 minutes until the gravy coats the back of a spoon.Keep it below a rolling boil or the coconut milk will separate into grains and oil.
- Return the prawns with the slit green chillies and cook exactly 2 minutes.The moment a prawn curls into a tight O it is overdone. A loose C is right.
- Turn off the heat, stir in the ghee and garam masala, and cover for 5 minutes before serving with plain rice.
Safe temperatures: Prawns, crab and squid are done when the flesh is opaque and pearly right through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 1 day refrigerated. Reheat gently over low heat only until warm. Reheating hard makes the prawns rubbery and splits the coconut milk.
Nutrition Low estimate
One serving of Chingri Malai Curry (286 g) is about 455 calories, or 160 calories per 100 g.
High protein: 28 g a serving, 25% of the calories
| Per serving286 g | Per 100 g | |
|---|---|---|
| Calories | 455 kcal | 160 kcal |
| Protein | 27.9 g | 10 g |
| Carbohydrate | 9.9 g | 4 g |
| of which sugars | 3.5 g | 1 g |
| Fibre | 1.3 g | 0 g |
| Fat | 35.8 g | 12 g |
| of which saturated | 22.3 g | 8 g |
| of which unsaturated | 11.0 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.