Chingri Malai Curry
An authentic non-vegetarian recipe from West Bengal, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Large tiger prawns, shell-on
400ml Coconut milk (thick)
200g Onion, finely sliced
20g Ginger paste
15g Garlic paste
4piece Green chillies, slit
50ml Mustard oil
2piece Bay leaves
4piece Green cardamom
4piece Cloves
1piece Cinnamon stick
4g Turmeric powder
4g Red chilli powder
5g Sugar
8g Salt
15g Fresh coriander leaves
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the prawns: remove the shells (keeping the tails on for presentation), devein, and wash thoroughly. Pat dry. Marinate with half the turmeric and a pinch of salt for 15 minutes.
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Heat mustard oil in a wide pan until it smokes, then reduce to medium heat. Lightly fry the marinated prawns for 1–2 minutes per side until they just turn pink. Do not overcook — they will finish cooking in the curry. Remove and set aside.
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In the same oil, add bay leaves, cardamom, cloves, and cinnamon. Let them sizzle for 30 seconds.
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Add sliced onions and cook on medium heat for 10–12 minutes until golden brown. Add a pinch of sugar to help caramelise the onions.
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Add ginger paste and garlic paste. Cook for 3 minutes until the raw smell disappears.
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Add the remaining turmeric and red chilli powder. Stir well and cook for 2 minutes.
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Pour in the thick coconut milk gradually, stirring constantly. Add slit green chillies. Bring to a gentle simmer — do not boil vigorously or the coconut milk will split.
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Simmer the coconut milk gravy on low heat for 5–6 minutes until it thickens slightly and the oil begins to float on the surface.
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Add the par-cooked prawns back into the gravy. Simmer gently for 4–5 minutes until the prawns are fully cooked and have absorbed the coconut flavour. Taste and adjust salt.
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Garnish with fresh coriander leaves and serve hot with steamed basmati rice or luchi (Bengali fried bread).
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Chef's Tips
Mustard oil is essential for authentic Bengali flavour — heat it to smoking point first to mellow its pungency before cooking.
Do not overcook the prawns; they become rubbery very quickly. The initial light fry plus the final simmer is all they need.
Use full-fat coconut milk for a rich, creamy malai (cream) texture — light coconut milk will produce a thin, watery curry.
The touch of sugar is a hallmark of Bengali cooking and balances the heat and richness of the dish.
About This Dish
Chingri Malai Curry is a traditional non-vegetarian dish from West Bengal, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Mustard oil is essential for authentic Bengali flavour — heat it to smoking point first to mellow its pungency before cooking. - Do not overcook the prawns; they become rubbery very quickly. The initial light fry plus the final simmer is all they need. - Use full-fat coconut milk for a rich, creamy malai (cream) texture — light coconut milk will produce a thin, watery curry. - The touch of sugar is a hallmark of Bengali cooking and balances the heat and richness of the dish.
Category
Non-Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium