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Prawn Malai Curry | Bengali Chingri Malai Curry

Prawn Malai Curry

Sneha Paul
Prawn or chingri malai curry is a popular Bengali curry. It is a mildly spiced thick gravy which is served with steamed white rice.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Bengali
Servings 2 people


  • 500 gm prawns
  • 2 large onion paste
  • 1 tbsp ginger-garlic paste
  • 2 large tomatoes chopped
  • 2 cups coconut milk
  • 2-3 green cardamoms
  • 2 cinnamon sticks
  • 2-3 cloves
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 tsp sugar
  • Salt to taste
  • 1/2 cup water
  • 4 tbsp oil
  • 1 tbsp ghee
  • Green chillis for garnishing


  • Marinate the prawns with salt and turmeric powder.
  • To make the coconut milk, add grated coconut to a mixer jar, add 1/2 cup hot water and grind.
  • Using a muslin cloth, extract the thick coconut milk.
  • In a non-stick pan heat oil, then add the prawns. Saute for a few minutes, until it is golden in colour. Remove and keep it aside.
  • In the same pan add ghee. When it heats up add whole pieces of green cardamom, cinnamon, and clove. Allow them to splutter.
  • Add ginger-garlic paste and onion paste.
  • Then add chopped tomatoes, red chilli powder, coriander powder, turmeric powder, sugar, and salt. Cook for 4-5 minutes or until the raw smell disappears.
  • After that add the coconut milk and let the gravy simmer for a few minutes.
  • Pour water and add the prawns or chingri to the gravy. Cook till the prawns are done. Add garam masala powder and remove from heat.
  • Garnish with fresh green chillies and serve with steamed white rice.
Keyword bengali food, coconut curry, prawn curry