Tripura Chingri Malai Curry

Prawns in coconut milk curry, Bengali-Tripuri celebratory dish. Rich, creamy, mildly sweet.

Time 40 min · Serves 8 · 209 kcal · Bengali-Tripuri, Tripura

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• prawns — 250 g (chopped)
• Turmeric Powder — 0.5 tsp (ground)
• Garlic — 1 tsp (ground)
• onion — 2 piece (chopped)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• salt (optional) (whole)
• Tomato — 2 piece (chopped)
• Coconut — 100 g (chopped)
• Ginger — 1 tsp (ground)
• Milk — 100 g (whole)
• Fresh Coconut Cream (Coastal Grade) — 250 g (whole)

Tempering

• oil — 2 tbsp (whole)
• Cumin Seeds — 1 tsp (whole)

Method

1. Wash and prepare all ingredients for Tripura Chingri Malai Curry. Chop vegetables, marinate protein if needed.
2. Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste, sauté for a minute until raw smell disappears.
5. Add tomatoes and cook until oil separates from the masala.
6. Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
7. Add the main ingredient. Mix well and coat with masala.
8. Add water as needed. Cover and cook on medium flame until done.
9. Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Tripura Chingri Malai Curry?

209 kcal per plate.

How much cooking time?

40 min — 15 min prep, 25 min cooking.

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