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Chingri Malaikari is a Bengali prawn curry featuring tender prawns in a silky coconut milk and yogurt gravy, infused with whole spices like cardamom, cloves, and cinnamon. The dish is distinguished by its delicate balance of cream and spice, finished with mustard oil for authentic regional flavor.
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Wash, peel and devein the prawns keeping the tails intact for better presentation. Add about 1/4 teaspoon of turmeric and 1/4 teaspoon of salt to the prawns and mix well to coat evenly. Set aside while you prepare the aromatics.
Grind the onions to make a smooth paste. Mince the garlic cloves. Grate the piece of ginger.
Heat about 1 tablespoon of mustard oil in a kadai or wok and sauté the prawns quickly for just a minute; do not cook too much as they will turn tough. Remove from the wok and set aside on a plate.
Heat the remaining oil in the same wok. When the oil is quite hot, reduce the flame to low and temper with the bay leaf, cloves, cardamoms and cinnamon stick.
As the spices start to splutter and release their aroma, add the minced garlic. Sauté for a minute on low heat ensuring the garlic doesn't burn.
Add the onion paste and sauté till golden brown and soft, about 8 to 10 minutes on low flame.
Add the grated ginger and continue sautéing for 2 more minutes until the raw smell of ginger is gone.
Add the beaten curd/yogurt, turmeric powder, sugar and salt and give a quick stir. Keep sautéing for a few minutes until oil starts to release.
Pour the coconut milk into the wok and mix gently using a spatula. If the gravy looks too thick, add half a cup of warm water and bring to a boil.
When it comes to a boil, add the sautéed prawns. Cover and cook on low heat for 5 minutes to let the prawns soak up all the flavors.
Uncover the wok and check if the prawns are cooked through. Prawns cook really fast, so do not leave for too long.
If you want the gravy thicker, boil on high flame for 2-3 minutes more until it reaches your desired consistency.
Switch off the flame and sprinkle garam masala on top. Cover the wok and leave it for 5-10 minutes before serving.
Serve the chingri malaikari with basmati rice. Enjoy!
Refrigerate in an airtight container for up to 2 days; reheat gently on stovetop over low heat without boiling, as high heat can cause cream to break.
Yes, thaw frozen prawns completely and pat dry before cooking to ensure even cooking and proper sauce absorption.
Use heavy cream mixed with a splash of water, or evaporated milk, though coconut milk gives the authentic Bengali flavor.
Yogurt adds richness and slight tang; you can reduce it to 1/4 cup, but omitting it entirely changes the texture and flavor profile.
Prawns turn opaque and curl slightly when done, typically 3-4 minutes in simmering curry. Overcooking makes them tough.
Mustard oil adds authentic Bengali character; vegetable oil works but lacks the distinctive peppery notes of the traditional dish.
