Chingri Malai Curry (Prawn)চিংড়ি মালাই কারি
⏱ Prep 20m🍳 Cook 30m🍽 Serves 4🌿 Non-veg
Video: Sanjeev Kapoor Khazana (YouTube)
Chingri malai curry is the jewel of the Bengali kitchen — fat prawns simmered in a gently spiced coconut milk gravy that is fragrant, slightly sweet, and altogether luxurious. The name 'malai' (cream) refers not to dairy but to the silky, cream-like richness of fresh coconut milk. It is a festive dish, traditionally made for weddings and Durga Puja, yet requires no more than 30 minutes at the stove. The key is mustard oil and restraint.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪Large tiger prawns or king prawns, shell-on500g (about 12–14)
- ▪Turmeric¾ tsp (divided)
- For the curry
- ▪Mustard oil (sarson ka tel)3 tbsp
- ▪Bay leaves (tej patta)2
- ▪Cardamom pods, lightly bruised3
- ▪Cloves (laung)3
- ▪Cinnamon stick1 inch
- ▪Onion, finely sliced1 medium
- ▪Ginger paste1 tsp
- ▪Garlic paste1 tsp
- ▪Red chilli powder½ tsp
- ▪Full-fat coconut milk200ml (1 small can)
- ▪Green chillies, slit lengthwise2
- ▪Saltto taste
- ▪Sugar½ tsp
🌍 Cooking abroad? Substitutions
- Mustard oil (sarson ka tel) is the authentic choice and widely sold at South Asian grocery stores in North America, UK, and Australia — look for it labelled 'for cooking use'. In a pinch, use a neutral oil and fry ½ tsp black mustard seeds in it first to approximate the pungency.
- Full-fat canned coconut milk is widely available everywhere; fresh coconut milk made from a block of creamed coconut is richer. Light coconut milk produces a thinner, less luxurious curry — avoid it here.
- Large prawns, langoustines, or even lobster tails (halved) work beautifully. If using smaller shrimp, reduce the fry time in step 2 to 45 seconds per side.
Method
- 1Devein the prawns, keeping the heads and shells on — they carry immense flavour. Rub with ¼ tsp turmeric and a pinch of salt. Set aside for 10 minutes.
- 2Heat mustard oil in a wide, flat pan until it just begins to smoke, then lower the heat. Sear the prawns for 1–2 minutes per side until barely pink. They will finish cooking in the gravy. Remove and set aside.
- 3In the same oil, add bay leaves, cardamom, cloves, and cinnamon. Let them sizzle for 30 seconds until fragrant.
- 4Add the sliced onion and cook on medium heat, stirring often, until golden, about 8–10 minutes. Add ginger and garlic paste and cook for 2 more minutes until the raw smell disappears.
- 5Add the remaining ½ tsp turmeric, red chilli powder, salt, and sugar. Stir for 1 minute.
- 6Pour in the coconut milk and stir gently. Bring to a low simmer — never let it boil hard, or the coconut milk will split and look grainy.
- 7Return the prawns to the pan along with the slit green chillies. Cook on the lowest heat for 4–5 minutes until the gravy coats the back of a spoon and the prawns are just cooked through.
- 8Serve over steamed white rice. The whole spices are not meant to be eaten; move them to the side.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.