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Chingri Malai Curry

Name: Chingri Malai Curry
Total time: 35 min
Yield: Serves 4
Cuisine: Bangladesh
Ingredients: 12 (head-on) Shrimp; 400ml Coconut milk; 1 Onion; 1 piece Ginger; 1 tsp Turmeric; 1/2 tsp Chili powder; 1/2 tsp Garam masala; 3 Cardamom; 1/2 Cinnamon stick; 1 Bay leaf; 1 tsp Sugar; 1 tsp Salt; 3 tbsp Vegetable Oil

Main Dish

⏱ 35 min

👥 Serves 4

Difficulty ⭐⭐

Large prawns simmered mellow in coconut milk and spices — a Bengali feast curry.

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📖 The Story Behind This Dish

Chingri means 'prawn' in Bengali and malai means 'cream.' Large freshwater prawns simmered in coconut milk make this lightly sweet, mildly spiced dish a treat for special days. Dissolving the rich juices from the prawn heads into the sauce gives it deep flavor.

🌆 Where it's eaten: At a weekend family table, a bowl of curry with big head-on prawns sits in the center and the children reach for it first.

🥕 Ingredients (serves 4)

Shrimp 12 (head-on)
Coconut milk 400ml
Onion 1
Ginger 1 piece
Turmeric 1 tsp
Chili powder 1/2 tsp
Garam masala 1/2 tsp
Cardamom 3
Cinnamon stick 1/2
Bay leaf 1
Sugar 1 tsp
Salt 1 tsp
Vegetable Oil 3 tbsp

👩‍🍳 Instructions

Devein the shrimp, rub with turmeric and salt, and let stand 10 minutes.
Heat oil in a frying pan, sear the shrimp on both sides, and remove.
In the same oil, fry the cardamom, cinnamon, and bay leaf, then add the grated onion and ginger and fry until colored.
Add the chili powder and a little turmeric and pour in the coconut milk.
Return the shrimp, add the sugar and salt, and simmer on low for 8 minutes.
Stir in the garam masala and serve with rice.

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