Malai Prawn Curry Recipe

Prawn malai curry, a.k.a. chingri malai curry is a popular Bengali prawn dish that packs a blend of traditional Indian and exotic flavours stemming from a mix of authentic Indian spices like mustard, red chili, and turmeric and a generous amount of coconut milk. The final result is a prawn curry that features a rich and thick mildly spiced gravy with tender and juicy pieces of prawn swathed in coconut and spices, which is best served with piping hot puris and luchis.

Follow the recipe below to stir up a storm with this creamy rich malai prawn curry and delight your palate with this authentic Bengali preparation!

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Malai Prawn Curry Recipe

Prawns in a creamy mildly spiced coconut curry.

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Course

Main Dish

Cuisine

Bengal, Indian

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 200 gram Prawns
• Coconut milk to taste
• 1 tsp Turmeric powder
• 3/4 cup Scraped Coconut
• 1 tbsp Scraped Coconut
• 4 tbsp mustard oil
• 4 Green chilies
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 1 tbsp Cumin powder
• 1 tsp sugar
• 2 tsp Ginger paste
• 1/2 tsp red chili powder

Course Main Dish Cuisine Bengal, Indian Prep Time 15 minutes Cook Time 10 minutes Servings people MetricUS Imperial Ingredients 200 gram Prawns Coconut milk to taste 1 tsp Turmeric powder 3/4 cup Scraped Coconut 1 tbsp Scraped Coconut 4 tbsp mustard oil 4 Green chilies 1 tsp Cumin seeds 1 tsp Mustard seeds 1 tbsp Cumin powder 1 tsp sugar 2 tsp Ginger paste 1/2 tsp red chili powder

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Instructions

1. Place prawns in a bowl. Add salt and turmeric powder. Mix and let them marinate for fifteen minutes.
2. Place three-fourth cup of coconut in a mixer jar. Add half cup of hot water and grind. Place a muslin cloth over a bowl and pour the coconut over it. Gather the edges of the cloth and squeeze tightly to extract thick coconut milk.
3. Heat three tablespoons mustard oil in a non-stick pan. Add prawns and sauté for one minute. Transfer into a bowl and set aside.
4. Slit green chillies. Add the remaining mustard oil to the same pan and heat. Add cumin seeds and mustard seeds and cover the pan and allow the seeds to splutter.
5. Add green chillies, prawns, coconut milk and cook on medium heat for half a minute.
6. Add chilli powder, cumin powder, sugar and ginger paste and mix. Cook till the prawns are done.
7. Garnish with remaining scraped coconut and serve hot.