Photograph of the finished Chingri malai curry

India · Cà ri tôm cốt dừa Bengal

Chingri malai curry

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Coconut milk Coconut milk 1 ⅔ cups
  • Photograph of Mustard oil Mustard oil ¼ cup
  • Photograph of Onion Onion 2
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.4 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the shrimp with turmeric powder and salt for 10 minutes.
  2. 2 Quickly fry the shrimp in mustard oil for 2 minutes, then remove them to prevent them from becoming tough.
  3. 3 Sauté the cinnamon and star anise until fragrant, then add the onion and minced ginger and stir-fry for 6 minutes.
  4. 4 Pour in the coconut milk, season with sugar and chili powder, and simmer for 8 minutes.
  5. 5 Return the shrimp and green chilies to the pan, cook for another 4 minutes to allow the flavors to infuse, then turn off the heat.

With an appliance

  • Microwave 43 min

    Replace step 5: add the shrimp to the coconut sauce and lightly cover the bowl at 700W for 2 minutes; reduce the cooking time to about 2 minutes, the shrimp will cook evenly without stirring, and the sauce will be less likely to boil vigorously, thus preventing oil separation.

Start cooking