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Chingri Prawn Malai Curry is a Bengali coastal dish featuring tender prawns in a velvety coconut and tomato sauce spiced with garam masala, ginger, and garlic. The hallmark is its creamy malai (coconut milk) base that balances heat from green chilies with aromatic warmth.
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Wash, shell, and devein the prawns.
Add the onions, tomatoes, and green chilies to a food processor and blend to form a paste.
Heat the oil in a pan over medium heat and add the paste. Fry for one minute. Add the garlic and ginger paste and fry for another minute.
Add the garam masala, coriander, and cumin and cook until the oil begins to separate. Add the coconut milk and bring to a boil. Add salt to taste.
Add the fresh prawns and cook for another 2 minutes.
Garnish with coriander leaves and serve with rice or naan.
Refrigerate the curry in an airtight container for up to 2 days; reheat gently on the stovetop over low heat without boiling to preserve sauce texture. Prawns may toughen with longer storage.
Yes. Thaw frozen prawns completely and pat dry before adding to the curry to ensure even cooking and proper sauce absorption.
Prawns are done when they turn opaque and curl slightly, typically 3–5 minutes in the simmering sauce. Overcooking makes them rubbery.
Serve with steamed basmati rice, Bengali luchi (fried bread), or naan to soak up the creamy coconut sauce.
Prepare the sauce base (onions, tomatoes, spices, coconut milk) a day ahead and refrigerate. Add prawns and simmer fresh just before serving to prevent overcooking.
It is mildly to moderately spicy depending on the green chilies used. Remove chili seeds for less heat, or add extra for more spice.
