Chingudi Malai Curry
Coastal Odisha's rich prawn curry cooked in coconut milk with ginger, garlic and whole garam masala.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 20 g
- carbs
- 9 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 310 kcal
Instructions
- 1
Coat the prawns with a pinch of turmeric and salt. Leave them to rest for ten minutes.
- 2
Heat mustard oil in a kadai (deep pan). Fry the prawns lightly until half-cooked, then set them aside on a plate.
- 3
Add the bay leaf and cinnamon to the same oil. Add the sliced onion.
- 4
Fry the onion until it turns golden brown.
- 5
Add the ginger-garlic paste. Cook until the raw smell goes away.
- 6
Add the chopped tomato and turmeric. Cook until the oil separates from the masala (spice mixture).
- 7
Pour in the coconut milk and slit green chillies. Bring the gravy to a gentle simmer.
- 8
Add the prawns back into the gravy. Cook for five to seven minutes.
- 9
Season with salt. Take the pan off the heat as soon as the prawns are cooked through.
Chef's tips
Do not overcook the prawns or they will turn rubbery. Simmer the coconut milk gently on low heat to stop it from splitting.
Ingredient substitutions
- coconut milk → fresh grated coconut paste
Storage
Refrigerate for up to a day.
Reheating
Reheat gently on low heat, stirring often.
Common mistakes to avoid
- •Boiling the coconut milk on high heat, which makes it curdle.
- •Cooking the prawns for too long until they become tough.
Serving suggestions
Cooked Chingudi Malai Curry?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Odisha
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
