Chingri Malai Curry is a rich and creamy Bengali dish made with prawns simmered in coconut milk and aromatic spices. It’s perfect for special occasions or a comforting meal. The blend of whole spices, mustard oil, and coconut essence creates a deliciously smooth texture and deep flavor. Served best with steamed rice, this dish is a crowd-pleaser. Each bite of the succulent prawns wrapped in velvety curry promises a delightful experience for seafood lovers who enjoy traditional flavors with a luxurious twist.
Chingri Malai Curry
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Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Coconut Milk – 2 Cups
- Onion – 2 Pieces
- Garlic – 5 Cloves
- Ginger – 1 Tbsp
- Mustard Oil – 3 Tbsp
- Cinnamon – 1 Stick
- cardamom – 3 Pods
- bay leaf – 2 Pieces
- Green Chili – 2 Pieces
- Salt – 1 Tsp
- Turmeric – 1 Tsp
Nutrition
Per Serving
420 Kcal
Calories
32 g
Protein
28 g
Total Fat
37 Mcg
Selenium
190 Mg
Cholesterol
410 Mg
Sodium
Directions
Step 1
Clean and devein the prawns. Rinse thoroughly and set aside.
Step 2
Marinate the prawns with salt and turmeric. Let them rest for 15 minutes.
Step 3
Heat mustard oil in a deep pan until it begins to smoke. Add cinnamon, cardamom, and bay leaf.
Step 4
Add finely sliced onions and sauté until golden brown.
Step 5
Add ginger and garlic paste. Cook for 2–3 minutes until the raw smell disappears.
Step 6
Gently add the marinated prawns and cook for 4–5 minutes on medium heat.
Step 7
Pour in the coconut milk and stir gently. Reduce the heat to low.
Step 8
Add green chilies and adjust salt as needed. Let the curry simmer for 15–20 minutes uncovered.
Step 9
Once the prawns are fully cooked and the gravy thickens, remove from heat.
Step 10
Garnish with a drizzle of coconut milk or a green chili slit.
Step 11
Serve hot with steamed basmati rice.
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