Chingrir Malaikari is a rich and flavourful Bengali prawn curry featuring succulent king prawns bathed in a velvety coconut milk gravy, perfumed with whole spices. The curry gets its signature creaminess from the addition of cashew nut paste and fresh cream. Sunrise spices like Lal Mirch and Shahi Garam Masala add warmth and complexity. Pair this mildly spicy curry with steamed rice for a satisfying meal.
Sunrise tip: Soaking the cashew nuts in warm water for 10 minutes before grinding helps create a smoother, creamier paste that blends seamlessly into the curry.
Time: 5 minutes
First, chop the large onion into rough cubes. Then, blend the onion into a thick paste, adding small splashes of water as and when necessary. Pour into a small bowl, scraping the sides of the blender jar, and set aside.
In the same blender jar, make another paste of the roughly chopped medium onion and the soaked, drained cashew nuts, adding a splash of water if needed to get the blender going. Set aside.
Time: 5 minutes
Heat 2 tbsp refined oil in a pan. Once hot, add the whole spices – cinnamon, cardamom and clove. When they sizzle and turn fragrant, add the cleaned prawns. Sprinkle salt and toss well to season the prawns evenly. Fry on medium heat for 2-3 minutes until the prawns are reddish and just cooked through. Remove just the prawns with a slotted spoon and set aside.
Time: 5 minutes
In the same pan, add 1 tbsp more oil if needed. Add 2 heaped tbsp of the prepared onion paste. Sauté for 30-45 seconds on medium heat. Season with a pinch each of salt and sugar. Continue frying for 2-3 minutes, stirring often, until the raw smell of onion dissipates and the paste turns light golden.
Time: 10 minutes
Reduce the heat to low and add 1 tsp Sunrise Lal Mirch Powder along with the prepared onion and cashew paste. Stir well to combine everything into a homogeneous gravy base. If the mixture seems dry and sticks to the pan, add a splash of water. Cook for 1-2 minutes.
Pour in the milk and mix thoroughly. Increase the heat to medium and bring the curry to a gentle boil, stirring occasionally. Let it simmer for 4-5 minutes until slightly thickened.
Time: 8 minutes
Add the fried prawns to the simmering curry. Continue cooking for 4-5 minutes until the prawns are warmed through and have absorbed the flavours.
Sprinkle 1 tsp Sunrise Shahi Garam Masala, 1 tbsp fresh cream, and 1 tsp ghee. Mix well and simmer for a minute more. Taste and adjust the seasoning if needed.
Time: 2 minutes
Remove the curry from the heat and let it stand for 5 minutes. The curry will thicken slightly as it cools.
Garnish with an artistic swirl of fresh cream.
Serve Chingrir Malaikari piping hot with fluffy steamed rice. Enjoy!
Main Dish: Steamed basmati rice, Luchi (Bengali poori)
Side Dish: Begun bhaja (fried aubergine), Saag bhaja (stir-fried greens)