Prawn Malai
Prawn Malai

Best Bengali Prawn/Chingri Malai Curry

Chingri malai curry is a popular Bengali classic dish. Where jumbo prawns are cooked in a creamy coconut gravy. Tastes best when served with rice.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Bangladeshi
Servings 4
Calories 452 kcal


Main Ingredients

  • 4 tbsp Mustard oil
  • 1 Bay leaf
  • 1 Cinnamon Stick approx 2" long
  • 3 Green Cardamons
  • 2 Cloves
  • 1 Finely chopped onion medium size
  • 1 Large red onion paste
  • 1 tbsp Ginger-Garlic Paste
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 2 tbsp Curd beaten
  • 2 Slit Green Chilies
  • ½ tsp Garam Masala Powder
  • Salt as required
  • ½ tsp Sugar
  • ½ cup Warm Water
  • 1 tsp Ghee

For Marinade

  • 4 g King Prawn
  • 1 tsp Turmeric Powder
  • ½ tsp Salt

For Coconut Milk

  • ½ cup Coconut
  • 1 cup Hot Water


Preparing The Prawns

  • Clean, devein the prawns and remove the stomach. Wash them well and drain any excess water. You can keep the scale intact like me or separate the scale.
    4 g King Prawn
  • Coat the prawns with turmeric and salt and keep aside for a few minutes.
    ½ tsp Turmeric Powder, Salt as required
  • Heat 2 tbsp of mustard oil in a pan and add the prawns. Fry for 2 minutes. Transfer to a bowl and set aside.
    4 tbsp Mustard oil

Making the coconut milk

  • Grind the coconut by adding hot water.
    ½ cup Warm Water, 1 cup Hot Water
  • Place a muslin cloth over a bowl and pour the coconut over it.
    ½ cup Coconut
  • Squeeze tightly to extract thick coconut milk

Making the prawn malai curry

  • Heat the same pan. Add remaining oil followed by bay leaf, cinnamon stick, green cardamoms, and cloves. Saute for a few seconds.
    1 Bay leaf, 1 Cinnamon Stick, 3 Green Cardamons, 2 Cloves
  • Then add the chopped onion and saute until onion turns slightly golden.
    1 Finely chopped onion
  • Add onion paste stir until the raw smell goes.
    1 Large red onion paste
  • Add ginger-garlic paste and saute for a few minutes.
    1 tbsp Ginger-Garlic Paste
  • Now add turmeric and chili powder stir to mix.
    1 tsp Turmeric Powder, 1 tsp Red Chili Powder
  • Add curd, green chilies, garam masala powder, salt, and sugar. Saute really well until oil oozing out from sides.
    2 tbsp Curd, 2 Slit Green Chilies, ½ tsp Garam Masala Powder, ½ tsp Salt, ½ tsp Sugar
  • Pour warm water. Stir gently and bring it to boil. Add fried prawns and cook for a minute.
  • Reduce the flame to the lowest and add coconut milk. Cover and cook until prawns are done.
  • Turn off the flame. Add a dollop of ghee. Cover and leave it for 5 mins.
    1 tsp Ghee
  • Then serve hot with steaming hot rice.
Keyword Bangla Curry, Bangla Recipes, Bengali Prawn Curry, Bengali Side Dish, Chingri Malai Curry, King Prawn Curry

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