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Chingri Malai Curry

Chingri Malai Curry

Print Recipe
Bengali prawns cooked in rich coconut milk gravy.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 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!)

Instructions

  • Marinate the Prawns
  • Rub them with turmeric and salt. Set aside for 15–20 mins.
  • Sear in Oil
  • Heat mustard oil till smoky. Lightly fry prawns till just golden. Remove and set aside.
  • 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.
  • Spice It Up
  • Add turmeric, chili powder, salt, sugar. Stir till oil separates.
  • 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.
  • 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.