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Chingri Malai Curry

Name: Chingri Malai Curry
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 份
Cuisine: bangladeshi
Ingredients: 500 g prawn shelled and deveined, tails on or off; 0.5 茶匙 turmeric powder; 0.5 茶匙 salt; 3 汤匙 mustard oil; 2 个 bay leaf; 1 个 cinnamon stick 1-inch; 3 个 green cardamom lightly crushed; 3 个 clove; 1 个 yellow onion finely chopped; 1.5 汤匙 ginger garlic paste; 1 茶匙 cumin powder; 1 茶匙 coriander powder; 0.5 茶匙 chili powder; 400 ml coconut milk full-fat; 0.5 杯 water; 0.5 茶匙 sugar; 0.5 茶匙 garam masala; 2 个 green chili slit lengthwise

This creamy, fragrant Bangladeshi prawn curry is a beloved dish, traditionally served with rice. It features succulent prawns simmered in a rich coconut milk-based sauce, aromatic with ginger, garlic, and a blend of spices. The malai (cream) refers to the luxurious texture imparted by the coconut.

Forkin 的原创食谱

总用时: 1小时
份量: 4
难度: 中等
每份: 483 kcal

过敏原信息： 可能含有甲壳类、鱼类和芥末。如有过敏，请务必查看配料包装。

备料

配料

500 gprawn, shelled and deveined, tails on or off
0.5 茶匙turmeric powder
0.5 茶匙salt
3 汤匙mustard oil
2 个bay leaf
1 个cinnamon stick, 1-inch
3 个green cardamom, lightly crushed
3 个clove
1 个yellow onion, finely chopped
1.5 汤匙ginger garlic paste
1 茶匙cumin powder
1 茶匙coriander powder
0.5 茶匙chili powder
400 mlcoconut milk, full-fat
0.5 杯water
0.5 茶匙sugar
0.5 茶匙garam masala

garnish

2 个green chili, slit lengthwise

厨具

kadai · large pan

做法

分步操作

1
Marinate the prawns with turmeric powder and salt for at least 15 minutes.
约 15分钟
烹饪提示： For best flavor, marinate for up to 30 minutes in the refrigerator.
2
Heat mustard oil in a large pan or kadai over medium heat until it just begins to smoke lightly.
约 2分钟
烹饪提示： Mustard oil needs to be heated until it just smokes to remove its pungent raw flavor.
3
Lightly fry the marinated prawns for 1-2 minutes per side until they just turn pink. Do not overcook them at this stage.
约 4分钟
烹饪提示： Frying quickly helps seal in the juices; they will finish cooking in the curry.
4
Remove the prawns from the pan and set aside, leaving the oil in the pan.
约 1分钟
5
Add the bay leaf, cinnamon stick, green cardamom, and cloves to the same oil and sauté for 30 seconds until fragrant.
约 1分钟
烹饪提示： Be careful not to burn the whole spices.
6
Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
约 7分钟
烹饪提示： Stir frequently to ensure even cooking and prevent burning.
7
Stir in the ginger garlic paste and cook for another 2 minutes until the raw aroma disappears.
约 2分钟
8
Reduce the heat to low and add the cumin powder, coriander powder, and chili powder. Cook for 1 minute, adding a splash of water if the spices stick to prevent burning.
约 1分钟
烹饪提示： Cooking dry spices on low heat helps bloom their flavors.
9
Pour in the coconut milk and water, stirring well to combine with the spice mixture. Bring the curry to a gentle simmer.
约 5分钟
烹饪提示： Continuously stir the coconut milk as it heats to prevent it from curdling.
10
Add the sugar and adjust salt to taste, if needed.
约 1分钟
11
Return the fried prawns to the simmering curry and cook for 3-5 minutes, or until the prawns are fully cooked through and the sauce has slightly thickened.
约 5分钟
烹饪提示： Avoid overcooking the prawns, as they can become rubbery.
12
Stir in the garam masala and the green chilies.
约 1分钟
烹饪提示： Adding garam masala at the end preserves its fresh aroma.
13
Remove from heat and let it rest for a few minutes before serving.

每份

营养

64%评分

热量: 483.4kcal
蛋白质: 33.2g
碳水化合物: 12.2g
脂肪: 39.2g
膳食纤维: 4.1g
糖: 4.9g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover Chingri Malai Curry in an airtight container in the refrigerator.

重新加热

Gently reheat on the stovetop over low heat, adding a splash of water or coconut milk if the sauce is too thick.