Bengali Malai Prawn Curry Recipe
🍤 Bengali Malai Prawn Curry Recipe Making
(Chingri Malai Curry – Creamy, Rich & Royal Bengali Delight)
A crown jewel of Bengali cuisine, Chingri Malai Curry (Prawn Coconut Curry) combines the delicate sweetness of prawns with the richness of coconut milk and subtle Bengali spices. Traditionally served on festive occasions, this dish is both comforting and luxurious.
🌿 Ingredients
For the Curry:
Large prawns (cleaned and deveined) – 500 g
Coconut milk – 1½ cups (thick)
Onion – 2 medium (finely sliced)
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Green chillies – 2–3 (slit)
Turmeric powder – ½ tsp
Red chilli powder – ½ tsp
Bay leaf – 1
Cinnamon – 1-inch stick
Cardamom – 2
Cloves – 2
Sugar – ½ tsp (optional)
Salt – to taste
Mustard oil – 2 tbsp (or vegetable oil if preferred)
🦐 Preparation
Clean and Marinate the Prawns
Wash prawns and pat dry.
Marinate with salt and a pinch of turmeric.
Set aside for 15–20 minutes.
Lightly Fry the Prawns
Heat mustard oil until it smokes slightly.
Lightly fry prawns for 30–40 seconds per side (do not overcook).
Remove and keep aside.
🔥 Making the Malai Curry
Prepare the Spice Base
In the same pan, add bay leaf, cinnamon, cardamom, and cloves.
Add sliced onions and sauté until golden brown.
Add ginger and garlic pastes, then sauté for 2–3 minutes.
Add the Masalas
Stir in turmeric and red chilli powder.
Add a few tablespoons of water to prevent burning.
Mix well until the oil begins to separate.
Pour in Coconut Milk
Add thick coconut milk slowly, stirring to blend with the spices.
Add green chillies, sugar (if using), and salt.
Simmer on low flame for 5–7 minutes — do not boil vigorously or the coconut milk may curdle.
Add the Fried Prawns
Gently slide the prawns into the simmering gravy.
Cook on low heat for 5 minutes, allowing the prawns to soak up the flavours.
Finish the Curry
Turn off the flame once oil starts floating on top and the gravy thickens.
Cover and let it rest for a few minutes.
🍚 Serving Suggestion
Serve Chingri Malai Curry hot with steamed basmati rice or ghee rice.
The mild sweetness of coconut milk perfectly balances the subtle heat and aroma of mustard oil.