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Chingri malaicurry

Chingri Malai Curry is a rich and iconic Bengali dish featuring succulent prawns cooked in a creamy, aromatic coconut milk gravy. Infused with fragrant spices like cardamom, cinnamon, and bay leaves, this delicacy strikes a perfect balance of mild sweetness and subtle heat. Traditionally prepared with mustard oil, it pairs beautifully with steamed basmati rice, making it a luxurious and flavorful centerpiece of Bengali cuisine.
I used peeled banana prawns here. They were from the fish market and super fresh, so I decided to make some easy prawn malai curry for dinner.
Traditionally, golda chingri/ bagda chingri is used but feel free to use any prawns available to you.
It's one of those quick and easy recipe that leaves you speechless after the first bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 serves
Course: curry, Main Course, mains, seafood vegetable
Cuisine: bangladeshi, Bengali
Ingredients Equipment Method Notes

Ingredients
  

  • 250g cleaned prawns of your choice.
  • 1 cup finely sliced/chopped onion onion paste
  • 1 tsp ginger garlic paste
  • 1 tbsp ghee to garnish
  • 4 green chili
  • 1 tsp chili powder
  • 1/3 tsp Turmeric powder
  • 1/2 tsp gorom moshla to garnish
  • 2 cups coconut milk fresh/canned
Coconut chili blend
  • 2 tbsp grated coconut fresh or frozen.
  • 2 dried red chili
  • 1/2 tsp poppy seeds
  • 1 tsp mustard seeds both white and black mustard.

Equipment

  • 1 pan to cook.
  • 1 blender/mixer to grind some coconut and mustard .

Method
 

  1. Marinate the prawns with some salt and turmeric powder and fry it for 1 minute on each side. Don't over-fry as we are gonna finish cooking it in the gravy.
    Take them out and set them aside.
  2. In the same pan add some mustard oil/ ghee and fry the onion until golden brown. if youre using onion paste, cook it until the color changes to a dark brown color .
  3. Add the coconut paste, ginger garlic paste, chili powder and turmeric and combine everything very well.
  4. cook in medium heat for a couple of minutes before adding some water.
  5. mix again then add the fried prawns.
  6. Add coconut milk and cook in high flame stirring occasionally .
  7. Add fresh chilis, adjust salt, and add a sprinkle of gorom moshla.
  8. Once you see oils separating from the curry and gravy thickening, add a spoonful of ghee to finish it off.
  9. Add coriander and some lemon slices to garnish.
  10. enjoy with some plain rice or pulao.

Notes

notes:
  1. If you're using large prawns and unpeeled then fry each side for 2 minutes on high flame.
  2. If it's peeled prawns then 1 minute is enough or else it will get tough and rubbery.
  3. Add a little bit of lemon juice and a tiny bit of sugar to bring out all the flavors together. 
  4. Don't use dehydrated coconut for this recipe. It's going to ruin the curry.
  5. If you want extra gravy feel free to add more coconut milk or extra water.
  6. Add lots of fresh green chilis, gives a nice fragrance, too good!!