Bengali Prawn Malai Curry (Chingri Macher Malaikari) is a creamy, fragrant curry where tender prawns are cooked in coconut milk infused with ginger, garlic, and warm spices. Its richness comes from minimal ingredients combined with precise layering of aromatics and whole spices.
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Clean and devein the prawns. You may or may not remove the shells (as per your taste)
Sprinkle some salt and turmeric powder on the prawns. Coat well and set it aside
Make a paste of 3-4 garlic cloves, 1 inch piece of Ginger and two green chilies and set it aside
Make a paste of one small onion and set it aside
Set a pot on medium heat. Add 3 tablespoons of oil and 1 tbsp of ghee
Once the ghee melts add 2, 1 inch pieces of cinnamon sticks, 1 large bay leaf and powder of 3 green cardamoms + 4 cloves (you can also add them whole if you wish)
Stir fry for approximately 15 seconds or till they turn aromatic
Add in the onion paste and stir fry for approximately 5 minutes or till it turns golden brown
Add in the ginger garlic and green chili paste and stir fry for a minute
Add 1/4 teaspoon of sugar and stir fry till the paste turns deep brown (for approximately a minute)
Add 2 tablespoons of coconut milk and give it a quick stir and repeat that once more
Add the prawns in. Stir fry the prawns for approximately 2 minutes till they curl up and look slightly opaque. Do not stir fry the prawns for a long time if not they're going to turn hard and leathery
Add in one can of 400 ml of coconut milk along with a pinch of turmeric powder, 1 teaspoon of red chili powder and 1.5 teaspoons of kashmiri red chilli powder
Add salt to taste, 3 green chilies, place the lid on and let the gravy simmer for approximately 5 minutes
Add 1 tsp of garam masala powder and reduce the gravy till it turns slightly thick inconsistency
Lastly, add half a tablespoon of ghee
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat. Freeze without prawns for up to 1 month; add freshly cooked prawns when reheating.
Yes. Thaw frozen prawns completely and pat dry before cooking to avoid excess water in the curry. Devein them to remove the black vein.
Heavy cream or a blend of yogurt and cream works as a substitute, though it will taste less authentic. Avoid low-fat versions as they can curdle.
Prawns turn opaque and curl slightly when cooked through, typically 3–5 minutes once added to the curry. Overcooking makes them tough and rubbery.
Yes. Prepare the curry base (without prawns) up to 1 day ahead. Add prawns just before serving to prevent them from becoming tough.
Heat level depends on green chillies used. Remove seeds for milder heat, or reduce the number of chillies. The coconut milk balances spiciness.
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