Chingri Malai Curry - Prawn Coconut Curry

Chingri Malai Curry is Bengali cooking at its most luxurious — plump, juicy prawns bathed in a fragrant coconut milk gravy scented with cardamom and bay leaf. While most Bengali dishes celebrate bold, pungent flavors through mustard oil and spice, this dish takes a gentler path, letting the natural sweetness of the prawns and the silky richness of coconut milk take center stage. It’s the dish that appears at Bengali weddings, Annaprashan (rice ceremony) feasts, and any occasion that calls for something truly special.

The “malai” in the name refers to coconut cream, not dairy cream, and it creates a sauce that is simultaneously light and indulgent. In CR Park, fresh prawns are available at the fish markets in Market 1 and Market 2, where you can ask for them to be cleaned and deveined on the spot. For the most authentic version, seek out the large golda chingri (tiger prawns) when they’re in season.

Instructions

1. Clean the prawns thoroughly, removing shells (leave the tail on for presentation if desired), deveining, and washing well. Pat dry with a kitchen towel.
2. Marinate the prawns with a pinch of turmeric and salt. Set aside for 10 minutes.
3. Heat ghee in a deep pan or kadai over medium heat. Ghee, rather than mustard oil, is used here for its mild, sweet flavor that complements the coconut.
4. Add bay leaves and lightly crushed cardamom pods. Let them sizzle and release their fragrance for 30 seconds.
5. Add the marinated prawns and gently sear them for about 1 minute on each side until they just turn pink. Remove immediately and set aside. Do not overcook — they will finish cooking in the sauce.
6. In the same pan, add onion paste and cook on medium heat for 3-4 minutes until the raw smell disappears and the paste turns light golden.
7. Add ginger paste and remaining turmeric. Stir for a minute until fragrant.
8. Pour in the coconut milk and stir well. Add sugar and salt to taste. Bring to a gentle simmer — do not boil vigorously or the coconut milk may split.
9. Add the slit green chilies and let the sauce simmer on low heat for 5-7 minutes until it thickens slightly and the flavors meld together.
10. Gently add the seared prawns back into the sauce. Cook on low heat for 3-4 minutes, just until the prawns are cooked through and have absorbed the flavors of the gravy.
11. Check seasoning. The curry should taste creamy, mildly sweet, and subtly spiced. Adjust salt and sugar as needed.

Tips

• Do not overcook the prawns. They turn rubbery within seconds of being overdone. Sear briefly, then finish in the sauce for just 3-4 minutes.
• Use full-fat coconut milk for the richest, creamiest result. Light coconut milk will make the gravy thin and watery.
• Keep the spicing restrained. This dish is about the harmony of coconut and prawns, not a complex spice blend. Bay leaf, cardamom, and a touch of turmeric are all you need.
• A pinch of sugar is essential — it rounds out the coconut flavor and balances the overall dish beautifully.

Serving Suggestions

Serve Chingri Malai Curry with steamed Gobindobhog rice (a fragrant, short-grain Bengali rice) or plain basmati rice. The delicate, creamy gravy pairs beautifully with a subtly flavored rice. For a festive Bengali spread, serve alongside Luchi, a green mango chutney, and Mishti Doi for dessert. This is also excellent with Bengali-style pulao or ghee rice.