Chingri Malai Curry (Chingri Malaikari) is one of Bengal’s most celebrated and festive culinary treasures. This luxurious dish features succulent tiger prawns (Bagda Chingri) or giant freshwater prawns (Golda Chingri) delicately cooked in a rich, velvety gravy infused with creamy coconut milk, fragrant aromatics, and carefully selected whole spices. Known for its subtle sweetness, delicate flavors, and silky texture, Chingri Malaikari beautifully balances the freshness of premium prawns with the richness of its coconut-based sauce, making it a cherished centerpiece at special occasions, family gatherings, and traditional Bengali feasts.
Bengal’s Chingri Malaikari (Creamy Prawn Recipe)
Description
Chingri Malai Curry (Chingri Malaikari) is one of Bengal’s most celebrated and festive culinary treasures. This luxurious dish features succulent tiger prawns (Bagda Chingri) or giant freshwater prawns (Golda Chingri) delicately cooked in a rich, velvety gravy infused with creamy coconut milk, fragrant aromatics, and carefully selected whole spices. Known for its subtle sweetness, delicate flavors, and silky texture, Chingri Malaikari beautifully balances the freshness of premium prawns with the richness of its coconut-based sauce, making it a cherished centerpiece at special occasions, family gatherings, and traditional Bengali feasts.
Ingredients
Instructions
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Marination
Clean prawns and rub 1/2 tsp turmeric powder and 1 tsp salt. Let them sit for 15 minutes
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Sear Prawns
Heat 1 tbsp mustard oil in a wide pan or kadai on medium-high heat. Lightly fry the prawns for 30–45 seconds per side just until opaque and slightly curled (do not overcook). Remove and set aside.
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Make the Gravy Base
In the same pan, add the remaining oil and the ghee. Toss in the whole spices (bay leaf, cinnamon, cardamom, cloves, red chilies) and let them sizzle for 30 seconds until fragrant.
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Sauté Aromatics
Lower the flame and add the onion paste along with the sugar. Fry for 6–8 minutes until golden-brown. Stir in the ginger and garlic pastes, along with (frac{1}{2}) tsp turmeric, and sauté for another 2 minutes until the raw smell disappears.
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Simmer in Coconut Milk
Pour in the thick coconut milk and season with salt. Add the slit green chilies and let the gravy come to a gentle simmer.
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Add Prawns
Submerge the seared prawns (and any remaining juices) into the simmering coconut gravy. Cover and cook on low heat for 3-4 minutes.
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Finish
Uncover, sprinkle the garam masala powder, and drizzle 1/2 tsp of ghee over the top. Turn off the heat and let it rest covered for 2 minutes before serving.
