Chingri Malai Curry Recipe (Prawn Curry in Coconut Milk)

Chingri Malai Curry Recipe: Bengali Chingri Malai Curry is a popular dish from the eastern part of India, where it comes from. This dish is made using prawns cooked in creamy coconut milk-based gravy with aromatic spices and herbs. To make this dish, first, the prawns are marinated with salt, turmeric, and red chili powder.

Then, onions, ginger, and garlic are sautéed in oil and ghee. The prawns are added to the mixture and cooked until pink. Finally, coconut milk and spices such as cumin, coriander, and garam masala are added to create a flavorful curry. This dish is typically served with rice and garnished with fresh cilantro.

Chingri Malai Curry Recipe
Chingri Malai Curry Recipe

Chingri Malai Curry Recipe


  • 1 pound of jumbo prawns, shelled and deveined
  • 1 cup of coconut milk
  • 1/2 cup of onion, finely chopped
  • 2 tablespoons of ginger, grated
  • 2 tablespoons of garlic, minced
  • 1/4 cup of vegetable oil
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of red chili powder
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of coriander powder
  • 1 bay leaf
  • Salt to taste
  • Fresh coriander leaves, chopped


  1. Heat oil in a deep pan or kadhai over medium-high heat.
  2. Add the onion, ginger, and garlic and sauté until the onion is translucent.
  3. Add the turmeric powder, red chili powder, cumin powder, coriander powder, and bay leaf to the pan and mix well.
  4. Add the prawns and sauté for a minute or two.
  5. Add the coconut milk and mix well. Add salt to taste.
  6. Bring the curry to a boil and then reduce the heat to low. Let it simmer for 5-10 minutes, stirring occasionally until the prawns are cooked through.
  7. Once the prawns are cooked, turn off the heat.
  8. Garnish with fresh coriander leaves and serve hot with steamed rice.


  • Use fresh jumbo prawns for the best flavor.
  • Make sure to devein the prawns properly before cooking.
  • Adjust the spice level to your taste by adding more or less red chili powder.
  • Don’t overcook the prawns or they will become tough and rubbery.
  • If you don’t have fresh coriander leaves, you can use dried coriander leaves or skip the garnish altogether.

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