Chingri malai curry
Prawns in a creamy Bengali coconut milk sauce with onion, ginger, and spices. Makes 4 servings.
This Bengali version combines prawns with coconut milk and aromatic spices. The prawns are briefly seared and finish cooking in the sauce so they do not turn rubbery.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the prawns and aromatics
Clean the prawns. Peel and chop the onion and ginger; blend them together into a paste. Set aside.
Ready to continue when: The prawns are clean and the onion and ginger form a smooth paste.
15 min - 02
Marinate the prawns
Mix the prawns with half the turmeric and the salt. Leave them to rest for 10 minutes.
Ready to continue when: The prawns are coated with turmeric and the 10-minute rest is complete.
10 min - 03
Sear the prawns
Heat the oil in a wide pan. Briefly sear the prawns, about 1 minute per side, and remove them before they cook through.
Ready to continue when: The prawns have changed colour on the outside but are not cooked through.
2 min - 04
Fry the spices and paste
In the same pan, add the bay leaves, cardamom, and cinnamon; let them release their aroma for a few seconds. Add the onion and ginger paste and cook for a few minutes. Add the remaining turmeric, chili, cumin, and ground coriander seeds; stir and fry until the oil separates from the spices.
Ready to continue when: The paste has softened and the oil is beginning to separate from the spice mixture.
8 min - 05
Cook the coconut sauce
Pour in the coconut milk and stir. Cook over low heat until the sauce reduces and thickens. If it becomes too thick, add a little water.
Ready to continue when: The sauce is creamy and has thickened slightly.
8 min - 06
Finish the curry
Return the prawns to the pan and add the garam masala and whole green chilies. Stir and cook covered over low heat for 1–2 minutes; turn off the heat.
Ready to continue when: The prawns are hot and opaque, and the chilies and garam masala have fragranced the sauce.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=lYXq8h4nCls
State: Published after documentary validation; no “Tested” label is shown.