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A classic Bengali delicacy featuring succulent prawns simmered in a luscious, creamy coconut milk gravy. Delicately spiced with whole garam masalas, this dish is a celebration of subtle flavors and rich texture, perfect for special occasions.
Marinate the Prawns
Shallow-Fry the Prawns
Temper the Spices (Tadka)
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A classic Bengali delicacy featuring succulent prawns simmered in a luscious, creamy coconut milk gravy. Delicately spiced with whole garam masalas, this dish is a celebration of subtle flavors and rich texture, perfect for special occasions.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 486.76 calories per serving with 28.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Masala Base
Create the Coconut Gravy
Finish and Rest the Curry
For an even more decadent curry, substitute 100ml of the coconut milk with 100ml of coconut cream or a paste of 10-12 soaked cashews.
Add 1 tablespoon of tomato paste along with the ginger-garlic paste for a subtle tanginess that cuts through the richness.
For added texture, add a few tender coconut malai (flesh) pieces into the gravy along with the prawns.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Prawns are one of the best dietary sources of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid and immune system health.
The coconut milk in the curry is a source of Medium-Chain Triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body.
One serving of Chingri Malai Curry contains approximately 450-500 calories, depending on the fat content of the coconut milk and the amount of oil used.
It can be part of a balanced diet. Prawns are a great source of lean protein and selenium. However, the gravy is rich due to full-fat coconut milk and oil, making it a dish best enjoyed in moderation, especially for those watching their saturated fat intake.
Coconut milk can curdle or 'split' if it's heated too quickly or boiled vigorously. To prevent this, always add it to the pan on the lowest possible heat and stir gently and continuously until it's just simmering.
You can, but it will result in a much thinner and less creamy gravy. For the authentic, rich texture of Malai Curry, full-fat coconut milk is highly recommended.
This curry pairs perfectly with plain steamed basmati rice or Bengali 'Ghee Bhat' (rice cooked with ghee). The simple rice allows the delicate and rich flavors of the curry to shine.