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Chingri malaikari is an iconic Bengali prawn curry featuring large tiger or freshwater prawns simmered in a subtle, creamy coconut-milk sauce that balances delicate spices with rich coconut flavour.
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Shell and devein the prawns, leaving the flavourful head intact. You may remove the stomach of the prawn, located near its head. Shells can be left on or removed as preferred.
Coat prawns with 1 tsp salt and ½ tsp turmeric powder, and set aside.
In a grinder jar, add onions and blitz them to a fine paste.
Extract coconut milk, reserving the first-press (thick) and second-press (thinner) milk in separate jars, and keep it ready.
Heat vegetable oil in a pan. Once hot, lower the prawns one by one and fry them in batches for about 45 seconds on each side. Remove from heat immediately and set aside.
Add ghee to the residual oil. Temper with dried red chillies, bay leaf, cardamom, cloves, and cinnamon.
Add onion paste along with sugar, and fry for about 8 minutes until the onions are brown.
Add ginger paste and fry for another 3–4 minutes, after which add turmeric and kashmiri red chilli powder. Stir intermittently so that the spices don't stick to the bottom of the pan.
When spices stick, add a splash of the thin, second-press coconut milk to loosen the mixture and help fry it. Also add three slit green chillies and salt.
Once oil starts separating from the spices, beat the yoghurt until lump free and add it to the pan. Drop the heat and stir vigorously to prevent the yoghurt from splitting. Cook for 3–4 minutes.
Add the second-press (thin) coconut milk and simmer for about 2 minutes before adding the first-press (thick) coconut milk.
Once it comes to a boil, add the fried prawns. Allow the prawns to bubble in the curry, covered, for no more than 5 minutes.
Finish off with garam masala before serving. Serve with Mishti Polao or fish fry.
Store cooled curry in an airtight container in the fridge for up to 2 days. Reheat gently on low heat, stirring occasionally, adding a splash of water if needed. Do not freeze; prawns become rubbery.
Yes, but tiger and freshwater prawns are larger and absorb the sauce better. Regular prawns will work; reduce cooking time by 1–2 minutes to avoid toughness.
First-press is the thickest, richest coconut milk extracted from grated coconut. It's essential for the sauce's creamy texture. Do not substitute with light coconut milk.
Yes. Prepare the base sauce (onion, ginger, spices, yoghurt, coconut milk) up to 2 days ahead. Add prawns only when ready to serve, as they toughen if stored in the sauce.
Prawns turn opaque and firm, and the flesh at the thickest part (near the head) should no longer be translucent. Overcooking makes them rubbery; 4–5 minutes in simmering sauce is typical.
No. Chingri malaikari is made with prawns and yoghurt (and often ghee), so it is neither vegetarian nor vegan.
