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Bangladeshi Chingri Malai Curry
Prawns simmered in a fragrant coconut milk gravy with warm spices — a rich, special-occasion Bengali dish.
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15 minPrep🔥
25 minCook🍽️
4Serves📊
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Ingredients
- 500g large prawns
- 1 can coconut milk
- 2 onions, blended
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chilli powder
- 4 cardamom, 1 cinnamon, 2 bay leaves
- 4 tbsp oil
- 1 tsp sugar
- Salt
Instructions
- Lightly fry the prawns; set aside.
- Fry the whole spices, then the onion paste until golden.
- Add the ginger-garlic and ground spices.
- Pour in the coconut milk with the sugar and salt; simmer 10 minutes.
- Return the prawns and cook gently for 5 minutes.
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Tara’s tips
- Don't overcook the prawns — they only need a few minutes.
- The gravy should be creamy and lightly sweet.
Serving suggestions
- Serve with plain rice.
Storage & reheating
Best fresh; keeps a day.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Bigger prawns?
King prawns are ideal for this rich curry.
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