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A classic Bengali delicacy featuring succulent prawns simmered in a rich, creamy coconut milk gravy. This mildly spiced curry is aromatic and pairs perfectly with steamed rice for a truly comforting meal.
For 4 servings
Marinate the Prawns
Shallow-Fry the Prawns
Prepare the Gravy Base (Masala)
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A classic Bengali delicacy featuring succulent prawns simmered in a rich, creamy coconut milk gravy. This mildly spiced curry is aromatic and pairs perfectly with steamed rice for a truly comforting meal.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 439.02 calories per serving with 28.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Coconut Gravy
Finish the Curry
Add a tablespoon of fresh cream or a paste of 2 tablespoons of cashews (soaked and ground) along with the coconut milk for an even richer and creamier texture.
For a royal touch, you can add a pinch of saffron soaked in a tablespoon of warm milk along with the coconut milk.
This creamy coconut gravy also works well with firm white fish fillets or paneer for a vegetarian alternative. Adjust cooking times accordingly.
Prawns are a high-quality, lean protein source, essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
Prawns are packed with selenium, a powerful antioxidant that helps protect cells from damage, supports thyroid function, and boosts the immune system.
The spices used in this dish, particularly turmeric (containing curcumin) and ginger, are known for their potent anti-inflammatory and antioxidant effects.
One serving of Chingri Malaikari contains approximately 390-420 calories, primarily from the prawns, coconut milk, and oil. This is an estimate and can vary based on the exact ingredients and portion size.
Chingri Malaikari can be part of a balanced diet. Prawns are an excellent source of lean protein and selenium. However, the gravy is rich due to full-fat coconut milk and oil, making it high in calories and saturated fats. It's best enjoyed in moderation.
While you can use light coconut milk to reduce the fat and calorie content, it is not recommended for an authentic Chingri Malaikari. The dish is known for its rich, creamy texture, which comes from full-fat coconut milk. Using a lighter version will result in a thinner, less flavorful gravy.
Large prawns such as Golda Chingri (Giant River Prawn), Bagda Chingri (Tiger Prawns), or King Prawns are ideal. Their size and firm texture hold up well in the gravy and provide a succulent bite.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat. Avoid microwaving, as it can make the prawns rubbery.
Coconut milk can split if it's boiled at a high temperature. To prevent this, always add the coconut milk on low heat and bring it to a very gentle simmer, never a rolling boil. Stirring continuously when you add it also helps.