🦐 Chingudi Malai – Prawns in Coconut Milk with Fragrant Spices

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Chingudi Malai (Prawn Coconut Milk Curry) 

✨ Introduction

Chingudi Malai is a beloved traditional dish from Odisha, featuring succulent prawns simmered in rich coconut milk infused with aromatic spices. This flavorful curry is often prepared during festive occasions and family gatherings, typically served with steamed rice.

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🧾 Ingredients

- *Prawns:* 500 grams

- *Coconut Milk:* 1 cup

- *Onion:* 1 medium, chopped

- *Garlic:* 4–5 cloves, minced

- *Ginger:* 1-inch piece, grated

- *Tomato:* 1 medium, chopped

- *Turmeric Powder:* ½ teaspoon

- *Red Chili Powder:* ½ teaspoon (adjust to taste)

- *Garam Masala:* ½ teaspoon

- *Mustard Oil:* 3 tablespoons

- *Salt:* to taste

- *Asafoetida (Hing):* a pinch

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👩‍🍳 Preparation Steps

1. *Clean the Prawns:* Thoroughly clean and devein the prawns. Rinse them under running water and set aside.

2. *Sauté Aromatics:* Heat mustard oil in a pan. Add a pinch of asafoetida and chopped onions. Sauté until the onions turn golden brown.

3. *Add Ginger and Garlic:* Incorporate the minced garlic and grated ginger into the pan. Sauté until the raw aroma dissipates.

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4. *Cook Tomatoes and Spices:* Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate.

5. *Add Prawns:* Introduce the cleaned prawns to the masala. Sauté for 3–4 minutes until they start to turn pink.

6. *Pour Coconut Milk:* Add the coconut milk to the pan. Mix well and simmer on low heat for 7–8 minutes, allowing the prawns to cook through and the flavors to meld.

7. *Finish with Garam Masala:* Sprinkle garam masala over the curry. Stir gently and cook for another 2 minutes until the oil surfaces.

8. *Serve:* Serve the hot Chingudi Malai with steamed rice.

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🍽️ Serving Suggestions

Chingudi Malai pairs excellently with plain steamed rice or jeera rice. For a complete meal, accompany it with a side of sautéed vegetables or a fresh salad.