Chingri Malai Curry

Name: Chingri Malai Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Bangladeshi
Ingredients: 500g large prawns, deveined; 400ml coconut milk; 2 onions, paste; 1 tbsp ginger-garlic paste; 1 tsp turmeric; 1 tsp cumin powder; 2 green cardamom pods; 2 bay leaves; 1 cinnamon stick; 2 green chillies, slit; 2 tbsp ghee; 1 tsp sugar; Salt to taste

চিংড়ি মালাই কারি (ching-ree mah-LYE kuh-ree)

Prawn Coconut Curry

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 430 kcal

Plump river prawns simmered in a velvety coconut milk sauce with delicate spicing — the crown jewel of Bengali celebratory cooking.

Nutrition & Info

Protein 28.0g

Carbs 12.0g

Fat 30.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ dairy

Equipment Needed

heavy skillet spice grinder

Presentation Guide

Vessel: decorative serving bowl

Garnishes: whole green chillies, coriander leaves

Accompaniments: steamed basmati rice, begun bhaja

Ingredients

500g large prawns, deveined
400ml coconut milk
2 onions, paste
1 tbsp ginger-garlic paste
1 tsp turmeric
1 tsp cumin powder
2 green cardamom pods
2 bay leaves
1 cinnamon stick
2 green chillies, slit
2 tbsp ghee
1 tsp sugar
Salt to taste

Instructions

1
Marinate prawns with turmeric and salt for 10 min. Lightly fry in ghee until pink. Remove.
2
In the same pan, fry cardamom, bay leaves, and cinnamon for 1 min.
3
Add onion paste, ginger-garlic paste. Cook until oil separates, about 8 min.
4
Add cumin powder, green chillies, and sugar. Stir well.
5
Pour in coconut milk, bring to a gentle simmer. Cook 5 min.
6
Return prawns, simmer 5 min until sauce thickens. Serve with steamed rice.

💡

Did You Know?

Chingri malai curry is so prestigious in Bangladesh that serving it signals the host considers the guest truly important.

Chef's Notes

Equipment Tips

heavy skillet
spice grinder

Garnishing

whole green chillies, coriander leaves

Accompaniments

steamed basmati rice, begun bhaja

The Story Behind Chingri Malai Curry

Chingri malai curry represents the pinnacle of Bengali culinary artistry, blending Mughal aromatic techniques with the abundant river prawns of the Ganges delta. The use of coconut milk (malai) creates a luxurious sauce that distinguishes this from North Indian curries. It is the obligatory centerpiece of Bengali wedding feasts.

🕐 Traditionally enjoyed special occasions and weddings 📜 Origins: Mughal-Bengali fusion era

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