Name: Malai Chingudi recipe by Romila Patnaik at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Ingredients: Prawn (Chinguri) 500 gms (the small ones); Onion paste 2 large sized; Ginger-garlic paste 2 tbsp; Green Chillies 2 (grinded along with onion); Coconut milk 1 and 1/2 cup; Milk 4-5 tablespoons; Red chilli powder 1-2 tsp; Turmeric Powder 1 tsp; Salt as per taste; Sugar- a pinch; Garam masala 1-2 tsp; Mustard Oil 5-6 tbsp; Bay leaves 2; Black cardamom 2; Cloves 3-4; Cinnamon 1"stick

ABOUT Malai Chingudi RECIPE

The one thing that is common in Orissa is it's abundant availability of seafood. Oriya’s love their fish and prawns as much as they love their meat. So here’s a ‘Malai Chinguri’ from my part of the country. It tastes best when served alongside plain steamed rice.

Ingredients Serving: 3

Prawn (Chinguri) 500 gms (the small ones)
Onion paste 2 large sized
Ginger-garlic paste 2 tbsp
Green Chillies 2 (grinded along with onion)
Coconut milk 1 and 1/2 cup
Milk 4-5 tablespoons
Red chilli powder 1-2 tsp
Turmeric Powder 1 tsp
Salt as per taste
Sugar- a pinch
Garam masala 1-2 tsp
Mustard Oil 5-6 tbsp
Bay leaves 2
Black cardamom 2
Cloves 3-4
Cinnamon 1"stick

Instructions

Devein the prawns and clean them properly.
Then marinate the prawns for 15 mins with some salt and turmeric powder.
Heat oil in a pan and lightly fry the prawns till they are slightly browned on each side. Once the prawns are fried, take them out and keep aside.
In the same pan, heat a little more oil and add the whole spices (slightly crushed). Once the spices are fragrant, add the onion-chilli paste.
Once the raw flavor of onion is gone, add in the ginger-garlic paste and brown them together. (You can add a little water here to deglaze the pan)
Add in a pinch of turmeric, chilli powder, salt and sugar to the masala paste and continue frying. Once the masala is cooked, add in the coconut milk while stirring continuously (the flame should be low).
Mix well, add the slit green chillies and garam masala.
Let the gravy come to a boil, once you see the gravy thickening, add in the fried prawns.
Cook on a low flame for a while, add in a little cream and the "Malai Chingri" is ready.

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