Chingri Malai Curry
Chingri malai curry is emblematic of West Bengal and the Bengal delta regions of Bangladesh, where giant freshwater prawns, caught from the delta's rich rivers and canals, are a staple food. The name "malai" does not refer to Malaysia, as one might think, but comes from a local word describing the creamy richness of the coconut sauce. This curry is considered a festive dish, often served at weddings and important celebrations, where the size and freshness of the prawns are a mark of the host's hospitality. Unlike many other curries from the region, chingri malai avoids an excess of chili, emphasizing instead the balance between the coconut's natural sweetness and the succulence of the prawn meat, a combination considered refined in Bengali cuisine.
Giant river prawns
Large, thick-shelled prawns typical of the Bengal delta are cleaned whole.
Creamy coconut sauce
Thick coconut milk gives the sauce a velvety texture and natural sweetness.
Grated onion base
Finely grated onion is slowly fried, forming a thick, fragrant base for the sauce.
Whole hot peppers
A few whole green chilies float on top, adding a subtle spicy aroma.
Ingredients 4 servings
- 600g giant prawns, cleaned, tails on
- 1 large onion, finely grated
- 1 tbsp garlic-ginger paste
- 1 tsp ground turmeric
- 1 tsp hot paprika
- 400ml thick coconut milk
- 3 tbsp oil
- 2-3 whole green chilies
- Salt to taste
How to make it
- 1Clean the prawns, removing the intestinal vein but keeping the tail on, then rub them lightly with a little salt and turmeric, letting them sit for 10 minutes.
- 2Heat the oil in a large pan over medium heat, and quickly fry the prawns, just 1-2 minutes on each side, until they turn a pinkish-golden color, then remove them onto a plate.
- 3In the same pan, add the grated onion and sauté over low heat, stirring constantly, for 10-12 minutes, until translucent and lightly golden, without browning too much.
- 4Add the garlic-ginger paste, turmeric and paprika, mixing well for a minute, until the aromas activate.
- 5Pour in the thick coconut milk and stir until the sauce becomes smooth, letting it come to a very gentle simmer.
- 6Add the fried prawns back into the sauce, along with the whole chilies, and let them warm through gently, just 3-4 minutes, so the prawns don't turn rubbery.
- 7Adjust the salt to taste, and serve the dish immediately, warm, alongside steamed white rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
