Is Chingri Malai Curry healthy?

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.

My coconut milk curdled. What went wrong?

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.

Can I use light coconut milk?

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.

What should I serve with Chingri Malai Curry?

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.

Home / Recipes / bengali / Chingri Malai Curry

bengaliMediumnon vegetariangluten freesoy freelow carb

Chingri Malai Curry

POPULARITY

0.0/5

TASTE SCORE

9/10

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.

PREP

20m

COOK

25m

SERVES

1 CUP

501 cal

SERVINGS

INSTRUCTIONS

6 steps. 25 minutes total.

6 STEPS

1
Step 1
- a.Marinate the Prawns
- b.In a mixing bowl, combine the cleaned prawns with 1/2 tsp turmeric powder, 1/2 tsp salt, and 1 tbsp lemon juice.
- c.Gently toss to ensure each prawn is evenly coated.
- d.Set aside to marinate for 15-20 minutes.
2
Step 2
- a.Shallow-Fry the Prawns
- b.Heat the mustard oil in a wide pan or kadai over medium-high heat until it's fragrant and slightly smoking.
- c.Carefully place the marinated prawns in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
- d.Fry for about 1 minute per side until they turn pink and curl up. They should be about 70% cooked.
- e.Remove the prawns with a slotted spoon and set them aside. Do not overcook them at this stage.
3
Step 3
- a.Temper the Spices (Tadka)
- b.In the same pan with the remaining oil, lower the heat to medium.
- c.Add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves.
- d.Sauté for 30-40 seconds until the spices release a beautiful aroma.
4
Step 4
- a.Prepare the Masala Base
- b.Add the onion paste to the pan. Cook for 6-8 minutes, stirring frequently, until the paste loses its raw smell, turns light golden, and oil begins to separate at the edges.
- c.Add the ginger-garlic paste and slit green chillies. Sauté for another 2 minutes until the raw aroma disappears.
- d.Stir in the remaining 1/4 tsp turmeric powder and the Kashmiri red chilli powder. Cook for 1 minute, stirring continuously.
5
Step 5
- a.Create the Coconut Gravy
- b.Reduce the heat to the lowest setting. This is crucial to prevent the coconut milk from splitting.
- c.Slowly pour in the thick coconut milk while stirring constantly.
- d.Add 1 tsp salt and the sugar. Mix well until everything is combined.
- e.Allow the gravy to heat through gently and come to a very light simmer. Do not let it reach a rolling boil.
6
Step 6
- a.Finish and Rest the Curry
- b.Gently slide the partially cooked prawns into the simmering gravy.
- c.Cook for another 3-4 minutes on low heat, just until the prawns are cooked through and have absorbed the flavors.
- d.Turn off the heat. Stir in the ghee and garam masala powder.
- e.Cover the pan and let the curry rest for at least 5-10 minutes. This allows the flavors to meld beautifully.
- f.Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the best flavor, use fresh, large prawns (Golda Chingri or Bagda Chingri are traditional choices).
2
The key to tender prawns is to not overcook them. A minute or two of frying is enough before adding them to the gravy.
3
Always add coconut milk on low heat and stir continuously. Boiling coconut milk can cause it to curdle and split.
4
Using freshly ground onion paste instead of store-bought gives a much better texture and flavor to the gravy.
5
The final resting time is important; it allows the ghee and garam masala to infuse their aroma into the curry.

RECIPE VARIATIONS

Adapt it for your goals.

Richer Gravy

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.

Tangy Note

Add 1 tablespoon of tomato paste along with the ginger-garlic paste for a subtle tanginess that cuts through the richness.

With Coconut Chunks

For added texture, add a few tender coconut malai (flesh) pieces into the gravy along with the prawns.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.

shield

Rich in Selenium

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.

leaf

Provides Healthy Fats

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.

QUESTIONS?

Frequently asked questions

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.

PAIRS WELL WITH

Complete meals featuring this recipe

american·25 min·615 cal

EXPLORE

Cuisines we love

American742 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion0 Greek1 Gujarati375

Chingri Malai Curry

For 4 servings

6 steps. 25 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6