Chingri Malai Curry
চিংড়ি মালাই কারি (CHING-ree mah-LIE kuh-REE)
Bengali Prawn Coconut Curry
Succulent prawns cooked in a creamy coconut milk gravy with subtle spicing. A signature Bengali celebration dish that showcases the coastal influence on Bengali cuisine.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Clean and devein prawns. Marinate with turmeric and salt.
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2
Heat mustard oil, lightly fry prawns until just pink. Remove and set aside.
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3
In the same oil, add cardamom and bay leaf. Sauté sliced onions until golden.
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4
Add ginger paste, turmeric, and coconut milk. Simmer for 10 minutes.
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5
Add fried prawns and green chilies. Cook for 5 minutes. Add a pinch of sugar. Serve with steamed rice.
Did You Know?
Chingri Malai Curry is considered the crown jewel of Bengali non-vegetarian cuisine and is a must-have at Bengali weddings.
Chef's Notes
Equipment Tips
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The Story Behind Chingri Malai Curry
This dish showcases the dual influences on Bengali cuisine: riverine fish cookery and the coconut traditions of coastal Bengal.
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