Chingri Malai Curry
Out of all our delicious Bengali dishes, Chingri Malai Curry (Prawns in Creamy Coconut Milk) is my absolute favourite.
This rich, mildly spiced prawn curry cooked in thick coconut milk is pure comfort and luxury. It is often made on special occasions but loved so much that many families cook it regularly. The combination of fresh prawns, fragrant coconut, and gentle spices is simply irresistible with steamed rice.
Ingredients (for 4–6 people):
- 500–600 g large prawns (cleaned and deveined, tails on)
- 1 large onion (finely sliced)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2–3 green chillies (slit)
- 1 tsp turmeric powder
- 1 tsp red chilli powder (adjust to taste)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 400 ml thick coconut milk
- 2 tbsp mustard oil or ghee
- 1 tsp sugar
- Salt to taste
- Fresh coriander leaves for garnish
- 1 bay leaf & 2 green cardamoms (optional)
How to Make It:
- Marinate the prawns: Mix the prawns with ½ tsp turmeric, a little salt, and keep aside for 10–15 minutes.
2. Fry the prawns: Heat mustard oil in a pan. Lightly fry the prawns for 1 indah–2 minutes until they turn pink. Remove and set aside.
3. Make the gravy base: In the same oil, add bay leaf and cardamom. Add sliced onions and fry until golden. Add ginger-garlic paste and green chillies. Cook until the raw smell disappears.
4. Add the spices: Add turmeric, red chilli, cumin, coriander powder, sugar, and salt. Sprinkle a little water and cook the spices for 2–3 minutes until the oil separates.
5. Pour coconut milk: Lower the heat and slowly add the thick coconut milk. Stir gently and bring to a gentle simmer.
6. Add prawns and finish: Add the fried prawns into the gravy. Cook on low heat for 5–7 minutes until the prawns are fully cooked and the gravy thickens slightly. Do not overcook. Garnish with fresh coriander leaves.
Serve hot with plain steamed rice. Pure Bengali bliss!