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Succulent prawns simmered in a luscious, creamy coconut milk gravy, fragrant with whole spices. This classic Bengali dish, known as Chingri Malai Curry, is a celebration of subtle flavors and is best enjoyed with steamed rice.
For 4 servings
Marinate the Prawns: In a bowl, gently toss the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Set aside for 15 minutes.
Shallow-Fry the Prawns: Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Once the oil is hot, add the marinated prawns in a single layer. Fry for 1-2 minutes per side until they turn pink and are lightly golden. Do not overcook. Remove the prawns with a slotted spoon and set them aside.
Temper the Spices: In the same pan, add the remaining 1 tbsp of mustard oil if needed. Reduce the heat to medium-low. Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-40 seconds until they release their aroma.
Cook the Aromatics: Add the onion paste to the pan. Cook for 7-8 minutes, stirring frequently, until the paste loses its raw smell, turns light brown, and the oil begins to separate at the edges. Add the ginger and garlic pastes and sauté for another 2 minutes until fragrant.
Build the Gravy: Add the remaining 1/4 tsp turmeric powder and the Kashmiri red chili powder. Stir for 30 seconds. Reduce the heat to the lowest setting and slowly pour in the thick coconut milk, stirring continuously to prevent it from splitting. Add the remaining 1/2 tsp salt, sugar, and slit green chilies. Mix well.
Simmer the Curry: Bring the gravy to a gentle simmer over low heat. Do not let it come to a rolling boil. Once it starts bubbling lightly at the edges, add the fried prawns back into the pan. Gently stir and let it simmer for 2-3 minutes, just enough for the prawns to absorb the flavors of the gravy.
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Succulent prawns simmered in a luscious, creamy coconut milk gravy, fragrant with whole spices. This classic Bengali dish, known as Chingri Malai Curry, is a celebration of subtle flavors and is best enjoyed with steamed rice.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 503.88 calories per serving with 28.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Rest: Turn off the heat. Stir in the ghee and garam masala powder. Cover the pan and let the curry rest for at least 5-10 minutes. This allows the flavors to meld beautifully. Serve hot with steamed basmati rice.
Increase the number of green chilies or add a pinch of hot red chili powder along with the Kashmiri chili powder for more heat.
For an even richer and creamier gravy, you can add 1 tablespoon of cashew paste along with the onion paste.
For added texture, add a few thin slices of fresh coconut to the gravy and let them simmer with the prawns.
Prawns are rich in high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
The coconut milk in this curry contains Medium-Chain Triglycerides (MCTs), a type of saturated fat that is metabolized differently and can be a quick source of energy.
Spices like turmeric (containing curcumin), ginger, and garlic are known for their powerful anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
Prawns are a good source of important minerals like selenium, which acts as a powerful antioxidant, and zinc, which is crucial for a healthy immune system.
One serving of Bengali Prawn Curry (approximately 225g) contains around 350-400 calories, depending on the fat content of the coconut milk and the amount of oil used.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. Coconut milk provides healthy fats (MCTs). The spices used, like turmeric and ginger, have anti-inflammatory properties. To make it healthier, use a moderate amount of oil and pair it with steamed rice and a side of fresh salad.
Yes, you can. If using frozen prawns, ensure they are completely thawed before marinating. Fresh prawns generally offer the best texture and flavor, but good quality frozen prawns are a convenient alternative.
Coconut milk can curdle or 'split' if it's boiled at a high temperature. To prevent this, always add it to the pan on the lowest heat setting and stir continuously until it's well incorporated. Never let the gravy come to a rolling boil after adding the coconut milk.
Chingri Malai Curry is traditionally served with plain, hot steamed basmati rice or Bengali 'Gobindobhog' rice. The simple rice allows the delicate and creamy flavors of the curry to shine.
While mustard oil provides the authentic Bengali flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil if you don't have it or dislike its pungent taste.