Chingri Malai Curry

Name: Chingri Malai Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g prawns (large, shelled, deveined, tail-on); 1 pinch turmeric powder (for marinating prawns); 1 pinch salt (for marinating prawns); 1 cup coconut milk (thick, first-press); 1 pcs onion (medium, ground to a paste); 1 tsp ginger paste; 3 pcs green chili (slit lengthwise); 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 1 inch cinnamon (stick); 3 pcs cloves; 1 pinch red chili powder; 1 tsp sugar; 0.5 cup water (warm, for the gravy); 2 tbsp ghee; 2 tbsp mustard oil

RATING

4.6/5(137)

TASTE SCORE

9/10

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.

PREP

15m

COOK

20m

SERVES

1 KATORI

388 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Always use thick first-press coconut milk for a rich, creamy gravy that doesn't curdle.
2
Fry the prawns in mustard oil until just pink; they finish cooking in the gravy, so avoid overcooking.
3
Cook the onion paste until the oil separates from the sides; this deepens the curry's sweet base.
4
Keep the heat low after adding coconut milk to prevent the sauce from splitting or becoming grainy.
5
Let the curry rest for 5 minutes off the heat before serving to meld flavors and gently finish the prawns.
6
Slit green chilies lengthwise to release their aroma without making the dish overly spicy.

RECIPE VARIATIONS

Adapt it for your goals.

lighter coconut

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 vegetables

Add 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 version

Spicier 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 alternative

Non-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.

HEALTH BENEFITS