Chingri malai curry

Name: Chingri Malai Curry (Bengali Prawn Curry)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 6 to 8 Prawns; 1 inch Ginger; 1/2 cup Fresh dessicated coconut; 1/2 cup Coconut milk; 1 tbsp Chilly powder; 4 to 5 Green chilies; 1 tbsp Turmeric; Salt ((as per taste)); 1 Onion ((paste)); 1/4th cup Mustard oil; 1 tbsp Cumin powder; 1 tsp All spice powder (( cardamon,cinnamon and cloves)); 4 inch Cinnamaon; 3 to 4 green cardamom; 3 to 4 cloves; 1 bay leaf

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Chingri malai curry is a Bengali festive delicacy featuring jumbo prawns in a creamy coconut milk sauce infused with ginger, green chilies, and aromatic spices. The dish's standout trait is its rich, balanced heat and coconut creaminess achieved through fresh desiccated coconut and mustard oil.

Total

50 min

Servings

2

Difficulty

Hard

Recipe Source

View original recipe

From Indrani-will-teach · by indrani

16 Ingredients

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Instructions

1
Marinate the prawns with turmeric and salt
2
Fry them in 2 tbsp of oil and take out of the pan
3
Add the whole spices in the oil and simmer
4
In the same oil add onion paste followed by ginger paste
5
Make a fine paste of desiccated coconut and green chilies and add that into the curry.
6
Add cumin and red chilly powder and saute till oil gets separated.
7
Add the prawns and saute for few minutes.
8
Add coconut milk and allow it to simmer for some times.
9
Add 1/2 cup of water if necessary.
10
on low heat cover and cook for 5 minutes.Add 1/2 tbsp of all spice powder.
11
garnish with coriander leaves and serve with hot steamed rice.

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Tips & Notes

Pro tips

Toast the desiccated coconut lightly in mustard oil before adding the onion paste to deepen its flavor and prevent a raw coconut taste.
Add prawns in the final 4–5 minutes of cooking; they cook quickly and become tough if simmered too long in the sauce.
Grind or blend the ginger with a little water into a smooth paste for even distribution and to avoid fibrous chunks in the curry.
Use fresh green chilies rather than dried; they provide the bright heat and herbaceous note essential to Bengali cuisine.

Substitutions

Coconut milk → heavy cream or Greek yogurt (sauce becomes less authentic but works; reduce acidity with a pinch of sugar)
Jumbo prawns → shrimp, scallops, or firm white fish (adjust cooking time; fish will need only 2–3 minutes)
Mustard oil → vegetable oil with ½ tsp mustard seeds bloomed in oil (loses some depth but acceptable substitute)

Storage & make-ahead

Refrigerate the curry base (without prawns) for up to 2 days. Reheat gently and add fresh prawns just before serving to maintain texture.

Common Questions

Can I use regular prawns instead of jumbo prawns?

Yes, regular prawns work but jumbo prawns retain better texture and absorb the malai sauce more effectively. Reduce cooking time by 2–3 minutes if using smaller prawns.

What is the difference between coconut milk and desiccated coconut in this recipe?

Fresh desiccated coconut adds body and texture to the curry base, while coconut milk provides the creamy finish. Both are essential for authentic flavor.

Why use mustard oil instead of other oils?

Mustard oil is traditional in Bengali cooking and adds a distinctive pungent, slightly spicy flavor that complements the prawns. It's a key element of authenticity.