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Malai Prawn (Creamy Prawn Curry)

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 servings 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Bengali, Indian

Description

Malai Prawn, also known as Chingri Malai Curry, is a luxurious Bengali dish made with succulent prawns simmered in a fragrant coconut cream sauce. It’s mildly spiced, rich in flavor, and perfect for special occasions or an indulgent meal!


Ingredients

Units Scale
For the Prawns:
  • 500g (1 lb) prawns (cleaned & deveined, tails on or off as per preference)
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1 tbsp mustard oil (or regular oil for frying)
For the Curry:
  • 2 tbsp mustard oil (or ghee)
  • 1 bay leaf
  • 2 green cardamom pods
  • 1-inch cinnamon stick
  • 1 medium onion (finely chopped or blended)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 medium tomato (pureed or finely chopped)
  • 1 green chili (slit, optional for spice)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1/2 tsp garam masala
  • 200ml (3/4 cup) coconut milk
  • 1/4 cup heavy cream (or thick coconut cream)
  • 1 tsp sugar (optional, to balance flavors)
  • Salt to taste
  • 1 tbsp fresh coriander leaves (for garnish)

Instructions

Step 1: Prepare the Prawns
  1. Clean and devein the prawns, leaving the tails on for extra flavor (optional).
  2. Marinate with turmeric and salt, then let sit for 10 minutes.
  3. Heat 1 tbsp mustard oil in a pan and lightly fry the prawns for about 1-2 minutes per side until they turn pink. Remove and set aside.
Step 2: Cook the Curry Base
  1. In the same pan, add 2 tbsp mustard oil.
  2. Add bay leaf, cardamom pods, and cinnamon stick. Sauté for a few seconds until fragrant.
  3. Add the chopped or blended onion and cook until golden brown.
  4. Stir in ginger and garlic paste. Sauté for 1-2 minutes until raw smell disappears.
  5. Add the pureed tomato, turmeric, red chili powder, and salt. Cook until the oil separates.
Step 3: Add Coconut Milk & Prawns
  1. Pour in the coconut milk, mix well, and simmer for 2 minutes.
  2. Add the fried prawns, sugar (if using), and green chili. Let cook for another 3-4 minutes.
  3. Stir in the heavy cream (or thick coconut cream) and garam masala. Simmer for 2 more minutes until everything is well combined.
Step 4: Serve
  • Garnish with fresh coriander and serve hot with steamed rice, jeera rice, or naan!

Notes

  • Use fresh tiger prawns or jumbo prawns for the best flavor.
  • Replace heavy cream with extra coconut cream for a dairy-free version.
  • For extra richness, add a splash of cashew or almond paste.
  • Adjust the spice level by adding more or fewer chilies.

Nutrition

  • Calories: ~350 kcal
  • Sodium: ~600mg
  • Fat: ~25g
  • Saturated Fat: ~15g
  • Carbohydrates: ~10g
  • Fiber: ~2g
  • Protein: ~25g