Chingri Malai Curry: Authentic Bengali Prawn Curry

Name: Chingri Malai Curry: Authentic Bengali Prawn Curry
Prep time: 5 min
Cook time: 25 min
Cuisine: Indian
Ingredients: 500 Gms Small Prawns; 1 Can Coconut Milk; 1 medium onion (Thinly Chopped); 1 Tsp Ginger Garlic Paste; 5 Tbsp Oil; 2 Tbsp Butter; 2 Bay leaves; 1 cinnamon stick; 4 cloves; 3 green cardamom; 2-3 Dry Whole Red Chillies; 2 Tsp Turmeric Powder; 1 Tsp Red chilli powder; 2 Tsp Cumin Powder; 2 Tsp garam masala powder; 1 Tsp Sugar; Salt

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Chingri Malai Curry is an authentic Bengali seafood dish featuring succulent small prawns in a rich coconut milk sauce infused with warm spices like cardamom, cinnamon, and cloves. The curry balances creamy texture with aromatic depth, delivering restaurant-quality results in under 30 minutes.

🌍Indian

Chingri Malai Curry: Authentic Bengali Prawn Curry Recipe

Total

Difficulty

Medium

Recipe Source

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17 Ingredients

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Instructions

1
Take a bowl and add prawns to it. Add salt and turmeric powder and toss the prawns. Set them aside for a few minutes.
2
Take a pan and heat oil in it. Sauté the prawns on a medium flame for 5-6 minutes until they turn pink.
3
In the same pan, add the chopped onions, bay leaf, dry red chilli, and sauté until the onions turn translucent. Then add the ginger-garlic paste, sugar, cinnamon stick, cloves and cardamom. Sauté for a few minutes. Add salt as required.
4
Now add the coconut milk to the mixture and let it simmer for 5 minutes on low heat. Then add red chilli powder, turmeric powder and cumin powder.
5
Add the prawns to the curry. Add garam masala, cover the pan with a lid and let it cook for 4 minutes on medium heat. Garnish with chopped coriander, transfer to a serving bowl and serve hot with steamed rice.

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Tips & Notes

Pro tips

Toast whole spices (bay leaves, cinnamon, cloves, cardamom) briefly in oil before adding onions to release essential oils and deepen flavor.
Add prawns only after the coconut milk reaches a gentle simmer; high heat toughens them. Cook just until opaque (2-3 minutes max).
Use fresh, de-veined small prawns for authentic texture; frozen prawns work but thaw completely before cooking to control liquid release.
Finish with butter off heat to emulsify the sauce and add richness without breaking the coconut milk.

Substitutions

Coconut milk → Heavy cream with 2 tbsp grated fresh coconut (creamier, less aromatic)
Butter → Ghee (deeper flavor, traditional in Bengali cooking)
Green cardamom → Black cardamom (smokier, less floral)

Storage & make-ahead

Refrigerate in an airtight container up to 2 days. Reheat gently over low heat, adding a splash of water or coconut milk if sauce thickens. Do not freeze prawns in curry.

Common Questions

Can I use large prawns instead of small prawns?

Yes, but reduce cooking time by 1-2 minutes to prevent overcooking. Large prawns release more liquid, so simmer briefly before adding coconut milk.

What can I substitute for coconut milk?

Heavy cream or a blend of yogurt and cream works, but coconut milk is essential for authentic flavor. Avoid low-fat alternatives as they curdle easily.

How do I know when the prawns are cooked?

Prawns turn opaque and curl into a C-shape when done (2-3 minutes in simmering sauce). Overcooked prawns become rubbery; remove from heat immediately.