🥥 There’s Curry… and Then There’s This
This isn’t just prawn curry.
This is poetry simmered in coconut milk.
It’s a Sunday ritual in a Bengali home.
It’s silk on the tongue and sweetness on the soul.
Chingri Malai Curry isn’t loud.
It doesn’t need extra spice.
Just the delicate richness of coconut,
A kiss of cardamom,
And the unmistakable flavor of fresh prawns.
🛒 What You’ll Need (Serves 3–4):
300g medium prawns, cleaned & deveined
1 cup thick coconut milk
1 onion, finely chopped or grated
1 tsp ginger paste
1 tsp garlic paste
1–2 green cardamoms
1 bay leaf
½ tsp turmeric powder
½ tsp red chili powder
½ tsp sugar
Salt to taste
3 tbsp mustard oil (or any oil if you must)
1 green chili, slit (optional)
1 tsp ghee (for the final finish — totally Bengali!)
👩🍳 How to Make It — The Love Letter Method
1. Marinate the Prawns
Rub them with turmeric and salt. Set aside for 15–20 mins.
2. Sear in Oil
Heat mustard oil till smoky. Lightly fry prawns till just golden. Remove and set aside.
3. Make the Base
In the same oil, add bay leaf and cardamom. Sauté onion till soft and golden.
Add ginger and garlic paste. Sauté till raw smell disappears.
4. Spice It Up
Add turmeric, chili powder, salt, sugar. Stir till oil separates.
5. Pour in the Cream
Add coconut milk slowly. Simmer gently — don’t boil.
Add prawns. Cover and cook 5–7 mins till everything feels like it belongs.
6. Finish Like a Bengali Would
A spoon of ghee. A green chili. Close the lid and let it rest.
🍚 Serve With:
Steamed rice. A quiet table. Maybe some rain outside.
💡 Puspa’s Notes:
Fresh prawns work best, but frozen is okay in a pinch.
Coconut milk should be thick, not watery. Use homemade or good quality canned.
Never overcook the prawns — they only need a few minutes to turn perfect.
A few fried cashews on top = festive upgrade!
The Pinch of Masala 