Kitchen Recipe Collection
Indian Prawn Malai Curry (Chingri Malai Curry)
An elegant, subtle, and iconic Bengali delicacy of large prawns cooked in a luxurious, gently spiced coconut milk gravy.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- large prawns/shrimp (with heads on)
- thick coconut milk
- onion paste
- ginger-garlic paste
- green chilies
- mustard oil
- sugar
- whole spices (cardamom, cinnamon, cloves)
- ghee
- turmeric
Equipment
- Wide pan or wok (kadai)
Instructions
- 1
Prepare Prawns
Clean and devein the prawns, but keep the heads and tails attached for maximum flavor. Toss them with a pinch of turmeric and salt.
- 2
Lightly Fry
Heat mustard oil in a pan. Lightly fry the prawns for exactly 30 seconds on each side just until they turn pink. Remove and set aside.
- 3
Temper Oil
In the same oil (which now holds the prawn flavor), add whole cardamom, cinnamon, and cloves. Let them sizzle.
- 4
Sauté Onion Paste
Add smooth onion paste. Cook patiently on medium heat for 5-7 minutes until the raw smell vanishes and it turns light brown.
- 5
Add Aromatics
Add ginger-garlic paste and slit green chilies. Sauté for another 2 minutes.
- 6
Add Spices
Mix turmeric, a pinch of Kashmiri red chili powder, and cumin powder with a tablespoon of water, and add it to the pan.
- 7
Cook the Masala
Cook the spices until the oil completely separates from the paste.
- 8
Add Coconut Milk
Lower the heat and pour in the thick, creamy coconut milk. Stir gently to combine it with the masala.
- 9
Balance Flavors
Add a half teaspoon of sugar and salt to taste. The gravy should have a subtle, sweet-savory balance.
- 10
Simmer Prawns
Once the gravy begins to simmer gently, slide the fried prawns back into the pan.
- 11
Cook Briefly
Cook on low heat for exactly 3-4 minutes. Do not overcook or the prawns will become rubbery.
- 12
Finish with Ghee
Turn off the heat, drizzle a spoon of pure ghee and a pinch of garam masala over the top. Serve with steamed white rice.
Cooking Tips
- Retaining the prawn heads is crucial—they release a bright orange fat into the oil that colors and flavors the entire curry.
- Frying prawns for too long will make them tough. 30-40 seconds per side is enough before simmering.
Variations
- Fish Malai Curry: Use firm white fish steaks instead of prawns.
Chef's Notes & Storage
- A classic celebratory dish in Bengal, often served at weddings, Durga Puja, and Poila Baisakh (Bengali New Year).
Nutrition Estimate
380 calories · 22g protein · 10g carbs · 28g fat · 2g fiber per serving
