Prawns braised in coconut milk — chingri malai curry — is the everyday luxury of the Bengal coast. The word malai refers to the cream of the coconut, not dairy, and the dish is a study in restraint: whole spices, a little turmeric, no chilli heat, no tomato.
The coconut milk carries everything. It is cooked in twenty minutes and served over white rice. In coastal households this is what Tuesday looks like.
Zone: River Delta
SOURCE: Home cook, Barrackpore, West Bengal, oral recipe transcribed 2018. Translated from Bengali.
LOCAL NAME: চিংড়ি মালাইকারি
INGREDIENTS
- 500 grams large raw prawns (peeled and deveined, tails on)
- 400 milliliters full-fat coconut milk
- 1 medium onion (finely grated)
- 1 teaspoons tsp fresh ginger (finely grated)
- 0.5 teaspoons turmeric
- 3 green cardamom pods (lightly crushed)
- 2 bay leaves
- 2 whole cloves
- 1 cinnamon stick
- 2 green chillies (slit)
- 2 tablespoons mustard oil or ghee
- 1 teaspoons salt
- 0.5 teaspoons sugar
METHOD
- Marinate the prawns: Toss the prawns with the turmeric and half the salt. Set aside for 10 minutes.
- Build the base: Heat the mustard oil or ghee in a wide pan over medium heat. Add the cardamom, bay leaves, cloves, and cinnamon. Let them sizzle for 30 seconds until fragrant. Add the grated onion and fry for 5–6 minutes until pale gold and the raw smell is gone. Add the ginger and cook for 1 minute more.
- Sear the prawns: Add the prawns to the pan in a single layer. Fry for 90 seconds each side until just pink. Do not overcook — they will finish in the sauce.
- Add the coconut milk: Pour in the coconut milk. Add the green chillies, remaining salt, and sugar. Stir gently and bring to a very low simmer. Cook for 4–5 minutes until the sauce is heated through and the prawns are just cooked. The sauce should remain pale and thin — do not reduce it.
- Serve: Serve immediately over steamed white rice. If using mustard oil, add a small drizzle raw over the finished dish before serving.
NOTES
UK: King prawns from any fishmonger or supermarket. Full-fat coconut milk from any supermarket — Kara brand preferred for thickness. Frozen curry leaves from South Asian grocers. Mustard oil optional but recommended for finishing.
US: Jumbo shrimp from any supermarket or fishmonger. Full-fat coconut milk from Whole Foods, H-Mart, or Asian grocery stores. Fresh or frozen curry leaves from Indian grocery stores. Mustard oil from Patel Brothers.