Chingri Malai Curry (Bengali Jumbo Prawns in Silky Mustard-Seed & Coconut Milk Gravy) – Authentic Bangladesh Recipe
Celebratory Bengali delicacy simmering sweet prawns in a velvety, cardamom-scented coconut cream gravy.
- Country of Origin
- 🇧🇩 Bangladesh (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Plump tiger prawns, Steamed basmati rice, Slit green chilies, Thick coconut milk, Green cardamom
Ingredients for Chingri Malai Curry (Bengali Jumbo Prawns in Silky Mustard-Seed & Coconut Milk Gravy) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump tiger prawns, prepped into bite-sized pieces
- 1.5 cups steamed basmati rice, washed and trimmed
- 1 cup slit green chilies
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Bangladesh seasoning (green cardamom, cinnamon, ginger paste, turmeric)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown plump tiger prawns for 5 minutes.
- Add minced onion, garlic, thick coconut milk, and green cardamom, cinnamon, ginger paste, turmeric, stirring for 2 minutes until deeply aromatic.
- Add steamed basmati rice and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in slit green chilies right before serving warm.