🇧🇩 Bangladeshi Cuisine

Chingri Malai Curry

Prawn Coconut Curry

Prep Time 20 min

Servings 4

Difficulty Medium

Calories 430 kcal

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

Ingredients

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.