Chingri Malai Curry (Prawns in Coconut Milk)
Local name: চিংড়ি মালাইকারি
In short: Juicy prawns simmered briefly in a silky coconut milk gravy scented with ginger, cardamom and a touch of ghee, a Bengali celebration curry. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 10 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
Chingri malai curry is the Bangladeshi and Bengali way of making prawns feel like a feast. Large prawns are seared briefly, then simmered in a gravy of coconut milk, onion, ginger and whole spices that is rich but gently spiced rather than hot. A little sugar and a spoonful of ghee at the end round it out. Prawns cook in minutes, so the sauce is made first. Serve with plain rice or polao.
Instructions
- Toss the shrimp with the turmeric and salt and leave for 10 minutes.
- Heat 1 tablespoon of the oil in a wide pan over high heat. Sear the shrimp for 1 minute per side until just pink on the outside, then remove them. They will finish cooking in the sauce.
- Add the remaining oil and half of the ghee to the pan over medium heat. Fry the cardamom, cloves, cinnamon and bay leaves for 30 seconds, then add the onion and cook for 8 minutes, stirring, until pale gold.
- Add the ginger and garlic pastes and cook for 1 minute. Stir in the turmeric, chili powder and cumin with a splash of water and cook for 2 minutes until the oil starts to separate.
- Pour in the coconut milk, add the sugar and salt and bring to a gentle simmer. Cook for 6 to 8 minutes until the gravy thickens slightly. Do not let it boil hard.
- Return the shrimp and green chilies to the pan and simmer for 2 to 3 minutes, until the shrimp are pink, curled and opaque all the way through. Stir in the garam masala and the remaining ghee and serve.
Tips
- Use fresh or fully thawed shrimp and pat them dry. Do not overcook them, as they turn rubbery within minutes.
- Head-on giant freshwater prawns (golda chingri) are traditional for the richest flavor. If you find them, sear them for a minute longer and simmer for 4 to 5 minutes.
Questions and answers
Is chingri malai curry spicy?
It is mild and creamy, with just a little warmth from the green chilies and chili powder. It suits people who prefer less heat, and you can add more chili to taste.
Can I use coconut cream instead of coconut milk?
Yes, but thin it first. Use 200 ml of coconut cream mixed with 200 ml of water, or the gravy will be too heavy.
Can I make chingri malai curry ahead?
Make the gravy up to 2 days ahead and chill it. Reheat gently and add the seared shrimp only at the end, as they overcook quickly.
How long does it take to make Chingri Malai Curry (Prawns in Coconut Milk)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Chingri Malai Curry (Prawns in Coconut Milk)?
About 430 kcal per serving, with 24 g of protein, 9 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 9 g |
| Fat | 33 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
