andrejthechef
BangladeshCurryDinner

Chingri Malai Curry

Large prawns cooked in a creamy coconut-milk sauce with gentle spices, a Bengali classic.

prep
15 min
cook
20 min
total
35 min
serves
4
level
medium
Chingri Malai Curry, a dish from Bengali cooking

Chingri malai curry turns large prawns into something closer to a gentle, coconut-rich curry than a sharp, chile-forward one, a Bengali classic shared across Bangladesh and West Bengal.

The whole spices do the work of flavoring the coconut milk slowly, rather than any one ingredient dominating the pot.

Part of our 20 best Bangladeshi recipes list.

method

  1. Rub the prawns with turmeric and salt, and lightly fry them in half the mustard oil for about a minute per side, just to seal them. Set aside.

  2. In the same pan, heat the remaining oil, and fry the bay leaf, cinnamon and cardamom until fragrant.

  3. Add the onion and cook until soft and translucent, then stir in the ginger-garlic paste and cook for another minute.

  4. Pour in the coconut milk, add the green chiles, sugar and a little salt, and bring to a gentle simmer.

  5. Simmer for 8 to 10 minutes, letting the sauce thicken slightly without boiling hard, which can split the coconut milk.

  6. Add the prawns back in and simmer gently for 3 to 4 minutes, just until cooked through.

  7. Sprinkle with garam masala, and serve hot with steamed rice.

chef's tips

  • A gentle simmer, not a rolling boil, keeps the coconut milk smooth instead of splitting once the prawns go back in.
  • Searing the prawns briefly before they go into the sauce keeps them firm rather than turning rubbery during the second simmer.