Follow the Royal Curry Club

Enter your email and we'll keep in touch!

How to cook… Chingri Malai Curry

Serves 4 as a main dish

Chingri Malai Curry (Bengali Malai Prawns) is a dish, not surprisingly, from Bengal, the region that straddles east India and Bangladesh. Prawns are marinated in chilli flakes, turmeric and salt and combined with coconut milk to create a beautiful coastal favourite.

What you need
• 600g prawns, deveined but with shells and heads left on
• knob of butter
• 2 Tablespoons of mustard oil
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 teaspoons sugar
• 2 chillies, chopped
• 200ml coconut milk
• 3 Tablespoons cream

Marinade
• 1 teaspoon chilli flakes
• 1 teaspoon turmeric powder
• 0.5 teaspoon salt

Spice Mix
• 1 Tablespoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder

How you make it
1. Mix all the marinade ingredients together and rub on the prawns, making sure all of them are well coated. Use a tiny bit of water if needed. Leave for 15 minutes.
2. Heat the knob of butter and pan fry the prawns until they turn pink (about 3 minutes). Set aside
3. Heat the mustard oil in the same pan to a medium heat and cook the onion until it softens (about 5 minutes).
4. Add the tomato, garlic, ginger and sugar, and cook for 2 minutes.
5. Add the Spice Mix and cook for 2 minutes.
6. Using a hand blender, mix everything in the pan to a thick paste.
7. Add the chillies and cook for 1 minute.
8. Add the coconut milk, cover the pan and cook for 10 minutes, stirring occasionally. The sauce should have reduced and a nice, thick consistency.
9. Add the prawns and heat through until the prawns are fully cooked.
10. Add the cream, stir thoroughly, and serve.

CHEF’S TIP
If you don’t have mustard oil use vegetable oil and add 1 teaspoon Dijon mustard at stage 4.
Coconut milk and chillies combine to create this lively Benglai dish, Chingri Malai Curry.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Feet Curry (Africa)

What’s hairy and brown and wears a big hat? … A coconut who doesn’t like the sun.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.