Name: Chingri Macher Malai Curry
Cook time: 1 min
Total time: 1 min
Yield: 1 servings
Ingredients: 0 250g fresh prawns, cleaned and deveined; 1 cup thick coconut milk (you can use reduced-fat coconut milk for a healthier option); 0 1 onion, finely chopped; 0 1 tomato, finely chopped; 0 2 (3 cloves of garlic, minced); 0 1 (inch piece of ginger, minced); 0 1 green chili, slit (adjust to your spice preference) (adjust to your spice preference); 0.5 tsp turmeric powder; 0.5 tsp red chili powder (adjust to your spice preference); 0.5 tsp cumin powder; 0.5 tsp coriander powder; 0 Salt to taste; 0 1 (2 tablespoons oil (you can use a heart-healthy oil like olive oil)); 0 Fresh coriander leaves for garnish

Instructions

Heat 1-2 tablespoons of oil in a pan over medium heat.
Add the chopped onions and sauté until they turn translucent.
Add the minced garlic and ginger, and sauté for a couple of minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
Add the spices: turmeric, red chili powder, cumin powder, and coriander powder. Stir well to combine with the onion-tomato mixture.
Add the prawns and cook for a few minutes until they turn pink and are almost cooked through. Be careful not to overcook the prawns as they can become rubbery.
Pour in the coconut milk. Reduce the heat to low and simmer for a few minutes, allowing the flavors to meld.
Season with salt to taste and adjust the spiciness with green chilies if needed.
Once the prawns are fully cooked and the curry has thickened to your desired consistency, remove from heat.
Garnish with fresh coriander leaves.
Note- This healthier version of Chingri Macher Malai Curry uses reduced-fat coconut milk and less oil while still retaining the delightful flavors of the original dish. Serve it with brown rice or whole wheat roti for a nutritious meal.