Chingri Malai Curry is one of Bengal’s most luxurious and festive dishes, made with juicy prawns simmered in a rich, aromatic coconut milk gravy. The term “Malai” comes from “Malaai” (cream), referring to the creamy texture from coconut milk, not dairy. It’s a must-have at Bengali weddings and celebrations.
Let’s learn how to make this classic seafood delight the traditional way!
🧾 Ingredients
For the Prawns:
- 500 g jumbo prawns (or medium prawns), cleaned & deveined
- ½ tsp turmeric powder
- Salt to taste
For the Gravy:
- 2 tbsp mustard oil
- 2 green cardamoms
- 2 cloves
- 1 small cinnamon stick
- 1 bay leaf
- 1 onion (finely grated or paste)
- 1 tsp ginger paste
- 1 green chili (slit)
- 1 cup thick coconut milk (fresh or canned)
- ¼ cup thin coconut milk (optional)
- 1 tsp sugar
- Salt to taste
👨🍳 Step-by-Step Instructions
🔹 Step 1: Marinate the Prawns
- Marinate prawns with salt and turmeric. Set aside for 15–20 minutes.
🔹 Step 2: Fry the Prawns
- Heat mustard oil in a pan until it smokes.
- Lightly fry the prawns (30–40 seconds each side). Remove and set aside. Do not overcook or they’ll become rubbery.
🔹 Step 3: Make the Gravy
- In the same oil, add bay leaf, cardamoms, cloves, and cinnamon.
- Add grated onion. Sauté until golden brown.
- Add ginger paste, slit green chili, and cook for 1–2 minutes.
- Add sugar and stir till it caramelizes slightly.
🔹 Step 4: Add Coconut Milk
- Lower the flame and add thin coconut milk (if using), then thick coconut milk.
- Add salt and simmer for 2–3 minutes.
- Gently add the fried prawns. Cover and cook for 5–6 minutes until the gravy thickens.
🍽️ Serving Suggestions
- Serve Chingri Malai Curry hot with basmati rice or ghee-soaked gobindobhog rice.
- A wedge of lemon and some fresh green chilies on the side elevate the experience.
💡 Tips & Variations
- Use freshly extracted coconut milk for the best flavor.
- Small prawns can be used too, but jumbo prawns give it that festive richness.
- For extra richness, add 1 tsp of cream at the end (optional twist).
