Bengali Chingri Malai Curry

Bengali Chingri Malai Curry is a rich and creamy shrimp curry that embodies the essence of Bengali cuisine, combining the sweetness of coconut milk with the freshness of prawns. This dish is perfect for a comforting dinner, offering a delightful blend of spices and flavors that will transport you to the shores of Bengal.

Ingredients

• Prawns - 250 grams, cleaned and deveined
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Green chilies - 2, slit
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Mustard oil - 2 tablespoons
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Heat the mustard oil in a pan over medium heat until it starts to smoke slightly.
2. Add the finely chopped onions and sauté until they turn golden brown.
3. Stir in the ginger and garlic paste, and cook for another 2 minutes until fragrant.
4. Add the turmeric powder, red chili powder, and salt, and mix well.
5. Incorporate the coconut milk into the pan, stirring continuously to combine with the spices.
6. Bring the mixture to a gentle simmer over low heat.
7. Add the cleaned prawns and green chilies to the curry, and cook for about 5-7 minutes until the prawns turn pink and are cooked through.
8. Sprinkle the garam masala over the curry and stir well.
9. Remove from heat and let it rest for a few minutes.
10. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Coconut milk contains medium-chain triglycerides (MCTs) that may boost energy levels.

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