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Chingri Malai Curry

Chingri Malai Curry is a classic Bengali dish made with succulent tiger or freshwater prawns cooked in a rich, creamy coconut-milk sauce. The name "Chingri Malai Curry" has a double meaning: "Malai" refers to the creamy coconut-milk base, but the dish likely originated from Malaysian traders, with "Malaikari" meaning "Malay curry," later adapted as "malai."


Chingri Malai Curry
Chingri Malai Curry

Despite its appearance, this curry is surprisingly easy to prepare. A perfect blend of subtle flavors, it brings the essence of Bengal to your table with every bite!

Ingredients for Chingri Malai Curry

  • P Mark Mustard oil : 2 tbsp

  • Prawns (chingri): 500g, cleaned and deveined

  • Onion: 1 medium, finely chopped

  • Ginger-garlic paste : 1 tbsp

  • Green chilies: 2, slit

  • Turmeric powder: 1/2 tsp

  • Red chili powder: 1 tsp

  • Cumin powder: 1/2 tsp

  • Garam masala powder: 1/2 tsp

  • Coconut milk: 1 cup

  • Water: 1/2 cup

  • Bay leaf: 1

  • Cinnamon stick: 1 small stick

  • Cardamom pods: 3-4

  • Salt: To taste

  • Fresh coriander leaves: For garnish

Method for Chingri Malai Curry

  1. In a bowl, marinate the cleaned prawns with turmeric and salt. Let it rest for 15-20 minutes.

  2. In a pan, heat P Mark Mustard Oil until it starts smoking slightly. Reduce the heat and lightly fry the marinated prawns for 1-2 minutes on each side until they turn golden. Remove and set aside.

  3. In the same pan, add bay leaf, cinnamon stick, and cardamom pods. Let them sizzle for a few seconds.

  4. Add the chopped onions and sauté until golden brown.

  5. Add ginger-garlic paste and green chilies, and cook until the raw smell disappears.

  6. Add cumin powder, red chili powder, and a pinch of turmeric. Stir well and cook for a minute.

  7. Pour in the coconut milk and water, stirring to combine.

  8. Allow the curry to simmer on low heat for 5-6 minutes until the flavors blend.

  9. Add the fried prawns to the curry and let them cook for 4-5 minutes on medium heat.

  10. Sprinkle garam masala on top and give it a final stir. Simmer for another minute.

  11. Garnish with freshly chopped coriander leaves.

  12. Your Chingri Malai Curry is ready! Serve hot with steamed basmati rice or luchi (Bengali-style puris).

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