Cream Prawn Curry/Cream Chingri

Cream Prawn Curry is a lightly spiced curry with complex flavours. I’ve developed this recipe in my kitchen recently and liked the taste a lot. The gravy of this dish tastes finger-licking good! Try it, if you like to cook something different with Prawns. I would love to know your feedback on this.

Cream Prawn Curry/Cream Chingri

Ingredients

• Prawn/Chingri- 500g (I used medium sized prawns)
• Fresh Cream- 200ml (I used Amul Cream)
• Yogurt- 2 tbsp
• Garlic paste- 1 tsp
• Ginger paste- 1 tsp
• Coriander powder- 1 tsp
• Kasuri methi- 1 tsp (powdered)
• Garam masala powder- ¼ tsp
• Sugar- 1 tbsp
• Vegetable oil
• Salt
• Turmeric powder- 1/2 tsp
• Green chillis- 3 (slitted)

For tempering

• Whole dry red Chilli- 1 (halved)
• Black peppercorn- ½ tsp (crushed)
• Bay leaves- 2

Method

In a bowl add fresh cream and yogurt, whisk well. Keep aside.

Rub salt and turmeric powder on the freshly washed pieces of prawns. Keep aside.

Heat 1/2 cup oil in a deep frying pan/kadai (nonstick preferably) and shallow fry prawns on medium flame. Add 4 pieces at a time. Fry until lightly golden, keep aside.

After frying the prawns we need 3-4 tsp oil to make the curry. So, if there is not enough oil in the kadai; add some more at this stage.

Temper with the ingredients mentioned ‘For tempering’. Next to add ginger-garlic paste, coriander powder and salt. Mix well and stir for few seconds on low flame. Add ½ cup of water into this. Mix again, now add the cream-yogurt mixture. Mix well, and simmer this on low flame. Add prawns and green chilies. Cook uncovered on low flame for 10-12 minutes. Keep stirring in between. Add sugar, kasuri methi powder and garam masala powder at the end (that is after 10 minutes of cooking). Mix well, remove from heat.

Serve hot with pulao or steamed rice.

Note:

This dish tastes best with Bengali style ghee rice or Pulao.