Prawns cooked in spices and coconut milk, serve with rice for an authentic Bengali meal


Chingri Malai Curry
Chef: Avijit Ghosh
Recipe Servings: 4
Prep Time: 

Cook Time: 


  1. 4oo grams Prawns.
  2. 3 tbsp mustard oil
  3. 1/2 tbsp whole cumin
  4. 2 tbsp ginger paste
  5. 1 tbsp cumin paste
  6. 2 tbsp cumin paste
  7. 1 tbsp chilli powder
  8. 1 tbsp turmeric powder
  9. salt to taste
  10. 2 tbsp sugar
  11. 1 tbsp garammasala
  12. 1 1/4 cup coconut milk
  13. 2 tbsp ghee


  1. Blanch the prawns in turmeric water.
  2. Heat mustard oil in a pan and add sugar and whole cumin.
  3. Add ginger paste, cumin powder, red chilli powder and turmeric powder and sauté
  4. Now add the prawns and slit green chillies and stir for few minutes.
  5. Add the coconut milk, cook for few more minutes and then add salt.
  6. In the end sprinkle garam masala and ghee on top and serve.

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