Chingri Malaikari
A classic Bengali delicacy featuring succulent prawns simmered in a rich, creamy coconut milk gravy. This mildly spiced curry is aromatic and pairs perfectly with steamed rice for a truly comforting meal.
For 4 servings
Marinate the Prawns
- In a mixing bowl, combine the cleaned prawns with 1/2 tsp of turmeric powder and 1/2 tsp of salt.
- Gently toss until the prawns are evenly coated.
- Set aside to marinate for 15 minutes.
Shallow-Fry the Prawns
- Heat 2 tbsp of mustard oil in a wide pan or kadai over medium-high heat until it shimmers.
- Carefully place the marinated prawns in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Fry for about 1 minute per side, just until they turn pink and curl slightly. They should not be fully cooked.
- Remove the prawns from the pan with a slotted spoon and set them aside.
Prepare the Gravy Base (Masala)
- In the same pan, add the remaining 1 tbsp of mustard oil.
- Reduce the heat to medium-low. Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
- Add the onion paste and cook for 6-8 minutes, stirring frequently, until the paste loses its raw smell and turns a light golden brown.
- Add the ginger-garlic paste and continue to sauté for another 1-2 minutes until fragrant.
Build the Coconut Gravy
- Lower the heat to a minimum. Add the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, and cumin powder. Stir for 30 seconds to cook the spices without burning.
- Slowly pour in the thick coconut milk, stirring continuously to prevent curdling. Add 1/2 cup of water to adjust the consistency.
- Bring the gravy to a gentle simmer over low heat. It is crucial not to let it come to a rolling boil.
- Stir in the slit green chilies, sugar, and the remaining 3/4 tsp of salt.
Finish the Curry
- Gently slide the partially cooked prawns into the simmering coconut gravy.
- Cook for another 3-4 minutes on low heat, allowing the prawns to cook through and absorb the flavors of the gravy. The prawns will become opaque and firm.
- Sprinkle the garam masala powder over the curry and give it a final, gentle stir.
- Turn off the heat, cover the pan, and let the Chingri Malaikari rest for 5-10 minutes. This allows the flavors to meld beautifully.
- Serve hot with steamed basmati rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, large prawns like tiger or king prawns.
- 2Do not overcook the prawns in the initial frying step or in the final gravy, as they will become tough and rubbery.
- 3Always use full-fat, thick coconut milk for a rich, creamy, and authentic gravy. Light coconut milk will result in a thin, less flavorful curry.
- 4Simmer the coconut milk on very low heat and avoid boiling it vigorously to prevent the gravy from splitting or curdling.
- 5The small amount of sugar is essential to balance the savory and spicy notes and to enhance the natural sweetness of the coconut.
- 6For a truly authentic Bengali taste, use mustard oil. If unavailable, ghee is the next best option.
- 7Letting the curry rest before serving is a key step that allows the flavors to deepen and meld together.
Adapt it for your goals.
Flavor Enhancement
Add a tablespoon of fresh cream or a paste of 2 tablespoons of cashews (soaked and ground) along with the coconut milk for an even richer and creamier texture.
Aromatic TwistAromatic Twist
For a royal touch, you can add a pinch of saffron soaked in a tablespoon of warm milk along with the coconut milk.
Different ProteinDifferent Protein
This creamy coconut gravy also works well with firm white fish fillets or paneer for a vegetarian alternative. Adjust cooking times accordingly.
Why this is on our healthy list.
Excellent Source of Protein
Prawns are a high-quality, lean protein source, essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
Rich in Selenium
Prawns are packed with selenium, a powerful antioxidant that helps protect cells from damage, supports thyroid function, and boosts the immune system.
Anti-inflammatory Properties
The spices used in this dish, particularly turmeric (containing curcumin) and ginger, are known for their potent anti-inflammatory and antioxidant effects.
Frequently asked questions
One serving of Chingri Malaikari contains approximately 390-420 calories, primarily from the prawns, coconut milk, and oil. This is an estimate and can vary based on the exact ingredients and portion size.