Bangladesh

Chingri Malai Curry

Name: Chingri Malai Curry
Total time: 50 min
Yield: 4
Cuisine: Bangladesh
Ingredients: 600 g Large prawns; 400 ml Coconut milk; 2 tbsp Onion paste; 1 tbsp Ginger-garlic paste; whole spices Cardamom, cinnamon, bay; 1 tsp each Turmeric & chilli powder; some of each Ghee & sugar

Bengali prawn curry in coconut milk

Chingri malai curry is a festive Bengali prawn curry beloved on both sides of the border in Bangladesh and West Bengal - “malai” refers to the creamy coconut cream.

Large prawns steep gently in a mild coconut sauce perfumed with cardamom and cinnamon, at once sweetish and silky.

Servings4

Time50 min

LevelMedium

Ingredients

Large prawns600 g
Coconut milk400 ml
Onion paste2 tbsp
Ginger-garlic paste1 tbsp
Cardamom, cinnamon, baywhole spices
Turmeric & chilli powder1 tsp each
Ghee & sugarsome of each

★ = available authentic in the Asia Boutique

Preparation

Briefly fry the prawns with turmeric and salt, remove.
Bloom the whole spices in ghee.
Fry the onion and ginger-garlic paste.
Pour in coconut milk, season with a little sugar.
Return the prawns and poach gently, serve with rice.

Make it original

Coconut milk and whole spices for chingri malai curry are in the Asia Boutique.

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