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Chingri Malai Curry – Bengali Prawn Curry

Cooking Method ,
Difficulty Intermediate
Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins
Servings 2

I’m starting the Bengali week with this beautiful Prawn curry which is already in my feed in my older posts, but I decided that it deserves a place here anytime, because this is how GOOD it is!

This dish is originally called Chingri Malai Curry (chingri= prawn in Bengali, malai= cream) and it is full of flavours because of the coconut milk and the spices used. It goes amazing with some simple steamed rice or why not, a flatbread.

  • 250 grams defrosted shrimps (Use fresh prawns if available)
  • 1 onion (blended)
  • 1 tablespoon ginger garlic paste
  • 3 tablespoons creamy fat yogurt
  • 200 milliliters coconut milk
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala
  • 3 cloves
  • 1 cardamom pod
  • 1 cinnamon stick
  • salt (as per taste)
  • oil (as per requirement for frying and extra flavor)
  1. Start by cooking the shrimps in a hot pan in which you can add coconut oil for extra flavor. Cook the shrimps for 2-3 minutes, then remove them from the pan.

  2. In the same pan, start making the curry base. Add the pureed onion to the pan and cook until the water evaporates (that will take 5 minutes). 

  3. Add the ginger garlic paste and cook until the raw smell disappears.

  4. Add the spices and give everything a mix, then add the yogurt and mix again.

  5. Add the coconut milk and some salt and boil the gravy for 5 minutes.

  6. After 5 minutes, add the shrimps to the gravy and cook for further 5 minutes.

  7. Serve it with steamed Basmati rice. Enjoy!