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Savor the coastal flavors of Chingri Malai Curry, a protein-packed Indian prawn preparation with bold spicing. This healthy, low-calorie dish is perfect for family dinners and fits a 1200 calorie meal plan.
Pat the prawns dry with a paper towel and toss in 1/2 tsp turmeric powder and a pinch of salt; set aside for 10 minutes to let the flavors infuse.
Heat 1 tbsp mustard oil in a large skillet over medium-high heat until shimmering, then add the prawns. Sauté for 2–3 minutes, just until they turn opaque. Remove prawns promptly to prevent overcooking.
Add the remaining mustard oil to the pan, reduce heat to medium, and fry the bay leaf and cardamom until aromatic, about 30 seconds. Add onions, cooking with frequent stirring for 5 minutes until golden but not burnt.
Stir in ginger and garlic pastes, cooking for 1 minute to mellow raw flavors. Add chopped tomato, turmeric, red chili powder, and salt. Cook on medium-low heat for 6–8 minutes until tomatoes break down and oil separates.
Blend grated coconut with water to a smooth paste. Add this paste to the pan, cooking for 2 minutes with gentle stirring. Pour in coconut milk, mix well, and simmer uncovered on low heat for 8 minutes to blend flavors and thicken slightly.
Return the prawns to the pan, nestling them in the sauce. Simmer for 3–4 minutes on low; avoid overcooking. Turn off heat as soon as prawns are fully pink and just cooked. Let rest for 5 minutes before serving.
