Chingri Malai Curry — Sundarbans Prawn in Coconut Milk
Large river and estuarine prawns from the Sundarbans simmered in a fragrant coconut milk curry perfumed with bay leaf and cinnamon.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 24 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 340 kcal
Instructions
- 1
Rub the prawns with a pinch of turmeric and salt. Leave them to rest for 10 minutes.
- 2
Heat mustard oil in a kadai (deep pan). Fry prawns for 1–2 minutes per side, then remove and set aside.
- 3
In the same oil, sizzle the bay leaf, cinnamon and cardamom until fragrant.
- 4
Add onion paste and cook until golden. Stir in ginger paste and cook for another minute.
- 5
Stir in the remaining turmeric and a splash of water. Cook until oil separates from the masala (spice mixture).
- 6
Pour in coconut milk, 100 ml water, sugar and salt. Bring the mixture to a gentle simmer.
- 7
Slide in the fried prawns and slit green chillies. Simmer for 5–6 minutes until prawns are just cooked through.
- 8
Take the pan off the heat. Let it rest for a few minutes before serving so the gravy settles.
Chef's tips
Do not overcook prawns because they quickly become rubbery. Use thick, fresh coconut milk rather than thin milk for a rich malai (creamy) texture.
Ingredient substitutions
- large prawns → medium prawns, reducing simmer time
Storage
Best eaten fresh; refrigerate leftovers for up to 1 day only.
Reheating
Reheat very gently on low flame, without boiling.
Common mistakes to avoid
- •Boiling the coconut milk too hard, which can make it split.
- •Cooking the prawns for too long until they turn tough.
Serving suggestions
Cooked Chingri Malai Curry — Sundarbans Prawn in Coconut Milk?
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