Chingri Malai Curry is a luxurious Bengali delicacy made with succulent prawns cooked in a rich, creamy coconut milk gravy. Though traditionally served as a curry, its smooth, mildly sweet, and aromatic base can also be enjoyed as a comforting soup. Infused with subtle spices and the richness of coconut, this dish offers a perfect balance of flavor and elegance, making it ideal for special occasions or indulgent meals.
Clean and marinate prawns with turmeric and salt for 10 minutes.
Heat mustard oil or ghee in a pan and lightly fry the prawns for 1–2 minutes. Remove and set aside.
In the same pan, add onion paste and sauté until golden.
Add ginger-garlic paste and cook until the raw aroma disappears.
Add turmeric powder and mix well.
Pour in coconut milk and stir gently to form a smooth gravy.
Add a little water if you prefer a soup-like consistency.
Return the prawns to the pan and simmer for 5–7 minutes.
Sprinkle garam masala and adjust salt.
Serve hot as a rich soup or with steamed rice.
Prawns (cleaned & deveined) – 300g
Onion paste – 2 tbsp
Coconut milk – 1 cup
Ginger-garlic paste – 1 tbsp
Turmeric powder – ½ tsp
Mustard oil or ghee – 2 tbsp
Garam masala – 1 tsp
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