From 2 ratings
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Bengali cuisine is renowned for its decadent & aromatic flavors that are simply irresistible. One of the must-try delicacies is the chingri malai curry, which is a favorite among food enthusiasts. This dish has the power to captivate even the most discerning palates with its delicious taste & fascinating history. While some believe it to be a unique creation of the Bengali people, others suggest that it has roots in Malaysian culinary influences. According to legends, Malaysian sailors introduced this dish to the shores of the Bay of Bengal. As the name suggests, chingri malai curry is a prawn dish that features a creamy gravy infused with a delightful medley of spices. If you're looking for a spicy & delectable lunch option, this dish is a definite must-try. Beware, though once you taste it, you'll find yourself craving for more!

Photo by me @Sheikh Mumtarin Ali

Recipe Page: @A Blend of Recipes

Instagram page: @ablendofrecipes

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Kitchen Scale

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2 Servings


  • Coconut milk
  • Chopped Onion
  • Chopped tomato
  • 1/2tsp
    of ginger paste
  • 1/2tsp
    of garlic paste
  • Garam masala powder
  • 1tsp
    of cumin powder
  • 1
    bay leaf
  • 2
    dry red chilli
  • Turmeric powder
  • 1/2tsp
    of Garam Masala
  • 1/4tsp
    of Kashmiri red mirch powder
  • Salt
  • 1/2tsp
    of Sugar
  • Slitted green chilli
  • Mustard oil
  • Ghee


Prep for prawns

  1. Take galda prawn or big prawns & marinate the chingri with ¼ tsp turmeric powder & ¼ tsp salt. Keep it aside for 5 mins.

Cooking directions

  1. Heat the pan & add mustard oil to it. Fry the prawns & keep them aside. Add garam masala, 1 bay leaf, and 2 dry red chilli & fry for 10 secs.

  2. To the same pan, add chopped onion & fry until golden brown. Add ½ tsp ginger paste & ½ tsp garlic paste. Fry for 1 min on medium flame.

  3. Add chopped tomato & fry for 1 min in medium flame. Add 1 tsp cumin powder, ½ tsp turmeric powder, ¼ tsp, Kashmiri red mirch powder, ½ tsp salt, & ½ tsp sugar Mix it well.

  4. Add some water & cook for 2 min on high flame. Add ½ tsp garam masala powder & cook another 30 secs.

  5. Add the fried prawns & cook for 1 min on high flame. Add 1.5 cups of coconut milk & cover it for 5 min on medium flame.

  6. Add ¼ tsp garam masala powder & 1 tsp ghee and mix it well.

  7. Turn off the gas oven & cover it for 5 min again. Serve hot with steamed rice or pulao.


From 2 ratings






This recipe is both simple and sophisticated.

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Recipe by

Sheikh Mumtarin Ali


I'm a recipe developer, poetry, love to travel, and a tryna be a TikToker, so ready to be a part of my journey... Happy Cooking 🍳

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