Chingri Malai Curry
Juicy prawns gently simmered in a silky coconut milk sauce, fragrant with whole spices and a hint of ginger. This Bengali classic comes together in under 30 minutes but tastes like a celebration — rich yet delicate, with just enough warmth from green chilies.
For 4 servings
- prep · ~10 min
Marinate the prawns.
In a mixing bowl, toss the prawns with a pinch of turmeric and a pinch of salt. Set aside for 10 minutes while you prepare the other ingredients.
- fry · ~3 min
Lightly fry the prawns.
1.Heat mustard oil in a heavy-bottom pan over medium heat until it smokes lightly.2.Add the marinated prawns in a single layer and fry for 1 minute per side until just pink.3.Remove prawns immediately with a slotted spoon and set aside. Do not overcook.TIPFrying the prawns first seals their juices. Remove them the moment they turn pink — they finish cooking in the gravy. - temper · ~2 min
Temper the whole spices.
1.In the same pan, add ghee to the residual mustard oil and warm over medium-low heat.2.Add bay leaf, crushed cardamom, cinnamon stick, and cloves.3.Fry for 30 seconds until fragrant and the cardamom puffs slightly. - saute · ~8 min
Build the onion-ginger base.
1.Add the onion paste and sauté, stirring continuously, for 4-5 minutes until it turns light golden and the raw smell disappears.2.Add ginger paste and slit green chilies. Sauté for another 2 minutes until aromatic.3.Sprinkle turmeric powder, red chili powder, and sugar. Cook for 30 seconds, stirring constantly.TIPCook the onion paste patiently until the oil starts to separate at the edges. This step builds the sweet, deep flavor backbone of the curry. - simmer · ~7 min
Simmer the coconut milk gravy.
1.Pour in the warm water and bring to a gentle bubble.2.Reduce heat to low, add the thick coconut milk, and stir gently until fully incorporated.3.Add salt for the gravy. Simmer uncovered for 5-7 minutes until the gravy thickens slightly and tiny oil beads appear on the surface.TIPNever let the gravy boil vigorously after adding coconut milk — it can split. Keep the heat low and be patient. - simmer · ~3 min
Return prawns to the gravy.
1.Gently slide the fried prawns back into the simmering gravy.2.Cook for 2-3 minutes just until the prawns are heated through and have absorbed the flavors.3.Taste and adjust salt if needed. Remove from heat immediately.TIPPrawns overcook quickly. Two to three minutes is all they need once they re-enter the gravy. - rest · ~5 min
Rest the curry for 5 minutes before serving.
Let the curry sit covered for 5 minutes off the heat. This allows the flavors to meld and the prawns to continue cooking gently in the residual heat.
- serve
Serve hot with steamed rice.
Transfer to a serving bowl and serve immediately with hot steamed basmati or short-grain Gobindobhog rice to soak up the creamy gravy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick first-press coconut milk for a rich, creamy gravy that doesn't curdle.
- 2Fry the prawns in mustard oil until just pink; they finish cooking in the gravy, so avoid overcooking.
- 3Cook the onion paste until the oil separates from the sides; this deepens the curry's sweet base.
- 4Keep the heat low after adding coconut milk to prevent the sauce from splitting or becoming grainy.
- 5Let the curry rest for 5 minutes off the heat before serving to meld flavors and gently finish the prawns.
- 6Slit green chilies lengthwise to release their aroma without making the dish overly spicy.
Adapt it for your goals.
Lighter coconut
Replace half the thick coconut milk with thin coconut milk (or a mix of coconut milk and water) for a less rich, more brothy curry—ideal for a lighter everyday meal.
add vegetablesAdd vegetables
Stir in 1 cup of diced bell peppers, green beans, or peas along with the gravy for extra color, texture, and nutrients while keeping the dish Bengali-inspired.
spicier versionSpicier version
Add 1-2 additional slit green chilies or a pinch of cayenne pepper to the gravy for those who prefer a hotter, more piquant curry without altering the coconut base.
non seafood alternativeNon-seafood alternative
Substitute prawns with cubed paneer or tofu (pan-fried until golden) for a vegetarian version that still absorbs the creamy, spiced coconut gravy beautifully.
Why this is on our healthy list.
Rich in Omega-3s
Prawns are a good source of omega-3 fatty acids, which support heart and brain health.
Antioxidant from Turmeric
Turmeric, used in the marinade and gravy, contains curcumin, a potent antioxidant that helps reduce inflammation.
Healthy Fats from Coconut
Coconut milk provides medium-chain triglycerides, which are easily metabolized for energy and may support metabolism.
Frequently asked questions
Yes, just thaw them completely in the refrigerator overnight, pat dry, and then marinate as directed to avoid excess water diluting the gravy.
