Bengali Chingri Malaikari is a creamy, aromatic prawn curry built on coconut milk and warm spices like cinnamon and bay leaf. It's a classic Bengali seafood dish that balances richness with subtle heat from green chillies.
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Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat; add a splash of water if it thickens too much.
Yes. Thaw frozen prawns completely and pat dry before cooking to ensure even cooking and proper absorption of spices.
Add prawns in the final 3-4 minutes of cooking. Overcooking hardens them; they cook quickly once the coconut milk base is ready.
Heavy cream works as a substitute, though it will lack the subtle sweetness and tropical note of coconut milk.
Moderate heat from green chillies. Reduce chillies to 2-3 for milder flavor, or remove seeds for less intensity.
Prepare the spice base up to 2 days ahead. Add prawns fresh just before serving to maintain texture.
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