Chingri Malaikari
Succulent prawns in a rich, creamy coconut curry - a Bengali delicacy fit for royalty.
Prep Time
20 mins
Cook Time
30 mins
Servings
4 people
Difficulty
Easy
Ingredients
For the Prawns
For the Curry
Instructions
Prepare the Prawns
10 minsClean and devein the prawns. Marinate with turmeric and salt. Let rest for 10 minutes.
Fry the Prawns
5 minsHeat mustard oil in a pan. Lightly fry the prawns until they turn pink, about 2 minutes each side. Set aside.
Temper the Spices
2 minsIn the same pan, add mustard oil. Add bay leaves, cardamom, cinnamon, and cloves. Let them splutter.
Cook Onions
8 minsAdd sliced onions and fry until golden brown. Add ginger paste and turmeric. Saute for a minute.
Add Coconut Milk
7 minsPour in thin coconut milk first. Bring to a simmer. Add sugar and salt. Cook for 5 minutes.
Finish and Serve
7 minsAdd fried prawns and thick coconut milk. Add green chilies. Simmer for 5-7 minutes. Serve with steamed rice.
Chef's Tips
- Use fresh prawns for the best texture
- Don't overcook prawns - they become rubbery
- Fresh coconut milk is preferred over canned
- The dish should have a creamy, not watery consistency
- Adjust sweetness to balance the richness
The Story Behind Chingri Malaikari
Chingri Malaikari gets its name from "malai" meaning cream, and refers to the creamy coconut-based gravy that envelops the prawns. This dish is a testament to Bengal's love affair with seafood and coconut, ingredients abundantly available in the coastal regions.
Traditionally served at Bengali weddings and special occasions, Malaikari represents the more refined side of Bengali cooking - subtle spicing that lets the natural sweetness of prawns shine through the rich coconut gravy.