Chingri Malai Curry (Prawn Coconut Soup)

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Chingri Malai Curry (Prawn Coconut Soup)

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. 

Cooking Method

 

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. 

List Ingredients Buy Products
Ingredients

Prawns (cleaned & deveined) – 300g

Ingredients

Onion paste – 2 tbsp

Ingredients

Coconut milk – 1 cup

Ingredients

Ginger-garlic paste – 1 tbsp

Ingredients

Turmeric powder – ½ tsp

Ingredients

Mustard oil or ghee – 2 tbsp

Ingredients

Garam masala – 1 tsp

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