Authentic Bengali Chingri Malai Curry with Luchi
A classic Bengali delicacy featuring succulent prawns simmered in a velvety, aromatic coconut milk gravy infused with whole spices and mustard oil. Served alongside golden, puffy fried bread, it offers a harmonious blend of coastal sweetness and rich, comforting flavors.
55min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Marinate the prawns with a pinch of turmeric powder and salt for 15 minutes.
2
Heat mustard oil in a kadhai until smoking hot, then lightly fry the prawns for just 1-2 minutes until pink. Remove and set aside.
3
In the same oil, temper the bay leaves, green cardamom, and cinnamon stick until fragrant.
4
Add the onion paste and sauté until golden brown, then mix in the ginger-garlic paste and cook until the raw smell disappears.
5
Stir in the turmeric powder, red chili powder, and a splash of water to prevent the spices from burning.
6
Pour in the thin coconut milk, bring to a gentle simmer, and add the fried prawns along with slit green chilies.
7
Cover and cook for 5 minutes until the prawns absorb the flavors.
8
Reduce the heat, pour in the thick coconut milk, add sugar, and let it simmer for another 3 minutes without boiling.
9
Sprinkle garam masala powder, turn off the heat, and let the curry rest.
10
For the luchi, mix all-purpose flour, a pinch of salt, and a teaspoon of oil, then knead into a smooth, pliable dough using water.
11
Divide the dough into small equal portions, roll them out into small circles, and deep fry in hot oil until they puff up and turn pale gold.
12
Serve the hot, puffy luchi alongside the rich, aromatic Chingri Malai Curry.
Ingredients
500g large prawns, cleaned and deveined
1 cup thick coconut milk
1/2 cup thin coconut milk
2 medium onions, finely pasted
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp warm garam masala powder
2 bay leaves
3 green cardamom pods
1 cinnamon stick
1 tsp sugar
Mustard oil for cooking
Salt to taste
2 cups all-purpose flour (maida) for luchi
Water as needed for dough
Refined oil for deep frying luchi
*This AI-generated recipe may contain inaccuracies.