Chingri Malai Curry (চিংড়ি মালাই কারি)
Succulent prawns simmered in a rich, creamy coconut milk gravy — a quintessential Bengali celebration dish.
Cuisine: Bengali (West Bengal) · Style: Curry · Protein: Prawn · Total time: · Difficulty: medium · Servings: 4 · Spice: 2/5
Ingredients
- 500g prawns, cleaned and deveined
- 1 cup coconut milk
- 1 large onion, paste
- 1 tsp ginger paste
- 1 tsp turmeric
- 2 green cardamom
- 1 small cinnamon stick
- 2 bay leaves
- 1 tsp sugar
- 2 tbsp mustard oil
- Salt to taste
Steps
- Marinate prawns with turmeric and salt.
- Heat mustard oil, lightly fry prawns and set aside.
- In the same oil, temper bay leaves, cardamom, and cinnamon.
- Add onion paste and cook until golden.
- Add ginger paste, turmeric, and sugar. Cook 2 minutes.
- Pour in coconut milk and bring to a gentle simmer.
- Add prawns and cook on low heat for 8-10 minutes.
- Serve with steamed Gobindobhog rice.