Bengali festive curry · Coconut milk
Chingri Malai Curry Recipe (Bengali Prawn Coconut Curry)
Sear prawns briefly. Coconut milk low. Prawns back at the end.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenChingri malai curry is jumbo prawns in a silky coconut milk sauce, made for Bengali festivals and guests. The prawns turn rubbery and the coconut milk splits when it boils hard. The fix is searing the prawns for a minute, building the sauce on low heat, and returning the prawns only for the last few minutes.
The 3 laws of chingri malai curry
Why this recipe works
Long cooking
Prawns stay juicy.
Boiling
Stops splitting.
Simmered in
No rubbery prawns.
Shopping and prep list
Ingredients
Curry
The NineFoods prawn gauge
Are the prawns done?
Look at the shape and colour.
Method · 3 stages
Step by step
Sear prawns
- Rub prawns with turmeric and salt; sear 1 minute in mustard oil. Remove.
Sauce
- Fry whole spices in ghee, add onion paste until golden, then ginger and chilli.
- Add coconut milk and sugar; simmer gently.
Finish
- Return prawns with green chillies and garam masala. Use the gauge above.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Cooked too long.
Fix next time
Add back only at the end.
Why
Boiled coconut milk.
Fix next time
Keep the heat low.
Why
Extra sugar.
Fix next time
Use only a teaspoon.
Why
Light coconut milk.
Fix next time
Use full fat and reduce.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Large prawns | Main | Medium prawns, shorter cooking |
| Coconut milk | Sauce | Coconut cream thinned |
| Ghee | Flavour | Butter |
| Mustard oil | Searing | Vegetable oil |
After the meal
Serve, store, reheat
Serve with
Steamed rice or ghee rice.
Store
Fridge 2 days.
Reheat
Gently on low; do not boil.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (are the prawns done) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Chingri Malai Curry FAQ
What is chingri malai curry?
Bengali prawn curry in coconut milk.
Does malai mean cream?
Here it refers to coconut milk.
How do I stop prawns going rubbery?
Cook them briefly and add them back at the end.
Can I use frozen prawns?
Yes, thaw and pat dry.