Prawn Malai Curry | Bengali Chingri Malai Curry

Prawn or chingri malai curry is a popular Bengali curry. This classic dish becomes a star on many occasions and is an absolute favourite of all Bengalis. The curry gets its creaminess from coconut milk. It is a mildly spiced thick gravy which is served with steamed white rice.

Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min

Serves: 2-3 people

Ingredients:

• 500 gm prawns
• 2 large onion, paste
• 1 tbsp ginger-garlic paste
• 2 large tomatoes, chopped
• 2 cups coconut milk
• 2-3 green cardamoms
• 2 cinnamon sticks
• 2-3 cloves
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala powder
• 1 tsp sugar
• Salt to taste
• 1/2 cup water
• 4 tbsp oil
• 1 tbsp ghee
• Green chillis for garnishing

Cooking Directions:

Marinate the prawns with salt and turmeric powder.

To make the coconut milk, add grated coconut to a mixer jar, add 1/2 cup hot water and grind.

Using a muslin cloth, extract the thick coconut milk.

In a non-stick pan heat oil, then add the prawns. Saute for a few minutes, until it is golden in colour. Remove and keep it aside.

In the same pan add ghee. When it heats up add whole pieces of green cardamom, cinnamon, and clove. Allow them to splutter.

Add ginger-garlic paste and onion paste.

Then add chopped tomatoes, red chilli powder, coriander powder, turmeric powder, sugar, and salt. Cook for 4-5 minutes or until the raw smell disappears.

After that add the coconut milk and let the gravy simmer for a few minutes.

Pour water and add the prawns or chingri to the gravy. Cook till the prawns are done. Add garam masala powder and remove from heat.

Garnish with fresh green chillies and serve with steamed white rice.

If you are looking for some more Bengali recipes, you can try the scrumptious and succulent kosha mangsho or aromatic basanti pulao. And if you are looking for a Bengali kachori recipe then you should definitely try matar or koraishutir kachori. All these recipes are really good, you can trust me on that. For more recipes, click the category tab on the blog and select Bengali.

Prawn Malai Curry

Sneha Paul

Prawn or chingri malai curry is a popular Bengali curry. It is a mildly spiced thick gravy which is served with steamed white rice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Bengali

Servings 2 people

Ingredients

  

• 500 gm prawns
• 2 large onion paste
• 1 tbsp ginger-garlic paste
• 2 large tomatoes chopped
• 2 cups coconut milk
• 2-3 green cardamoms
• 2 cinnamon sticks
• 2-3 cloves
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala powder
• 1 tsp sugar
• Salt to taste
• 1/2 cup water
• 4 tbsp oil
• 1 tbsp ghee
• Green chillis for garnishing

Instructions

 

• Marinate the prawns with salt and turmeric powder.
• To make the coconut milk, add grated coconut to a mixer jar, add 1/2 cup hot water and grind.
• Using a muslin cloth, extract the thick coconut milk.
• In a non-stick pan heat oil, then add the prawns. Saute for a few minutes, until it is golden in colour. Remove and keep it aside.
• In the same pan add ghee. When it heats up add whole pieces of green cardamom, cinnamon, and clove. Allow them to splutter.
• Add ginger-garlic paste and onion paste.
• Then add chopped tomatoes, red chilli powder, coriander powder, turmeric powder, sugar, and salt. Cook for 4-5 minutes or until the raw smell disappears.
• After that add the coconut milk and let the gravy simmer for a few minutes.
• Pour water and add the prawns or chingri to the gravy. Cook till the prawns are done. Add garam masala powder and remove from heat.
• Garnish with fresh green chillies and serve with steamed white rice.

Keyword bengali food, coconut curry, prawn curry

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Happy Cooking!