Chingri Malai Curry, a classic Bengali delicacy, is a rich, luxurious curry made with succulent prawns (chingri) cooked in a fragrant coconut milk-based gravy, delicately spiced with whole garam masalas, green chilies, and a touch of sweetness. Silky in texture and complex in flavor, it’s a dish that exudes warmth, comfort, and elegance.
Chingri Malai Curry a name that instantly evokes rich aromas, velvety textures, and the regal essence of Bengal’s culinary legacy. This iconic Bengali delicacy, featuring succulent prawns (chingri) simmered in a creamy coconut milk gravy infused with aromatic spices, is more than just a dish it’s an expression of Bengal’s love for seafood, tradition, and refined cooking. Deeply rooted in Bengali households and often gracing celebratory menus, Chingri Malai Curry has a special place in the hearts of both coastal and non-coastal regions of India.
At first glance, the golden-hued curry shimmers with the richness of coconut milk and mustard oil, dotted with plump prawns that soak in every bit of the luscious flavors. But beyond its visual appeal lies a story of cultural pride and culinary finesse. The dish is believed to have colonial-era influences, particularly from the British and Portuguese presence in Bengal, where the use of coconut milk became more prevalent in regional recipes. Over time, local ingredients, spices, and techniques transformed it into what we now celebrate as a classic Bengali favorite.
Bengalis take great pride in their seafood, and among the varieties of fish and shellfish, prawns hold a prime position. Large tiger prawns or golda chingri are often reserved for festive meals, weddings, and special gatherings. Their sweet and meaty texture pairs harmoniously with the subtle sweetness and richness of coconut milk, balanced by the warm notes of cinnamon, cardamom, bay leaves, and cloves. Onions, green chilies, ginger-garlic paste, and a touch of garam masala bring depth to the dish, making every bite a layered experience.
What makes Chingri Malai Curry truly remarkable is the balance it maintains between indulgence and delicacy. The spices are used with restraint, ensuring the star of the dish—the prawn—remains at the center of attention. Unlike overly spicy curries, this one leans into its creamy, mellow profile, with bursts of flavor coming through from mustard oil and whole spices. The slow simmering process allows the coconut milk to meld beautifully with the prawns, enhancing their natural sweetness while creating a silky sauce that’s best enjoyed with fragrant basmati rice or lightly ghee-brushed Bengali pulao.
Cooking Chingri Malai Curry is as much an art as it is a tradition passed down through generations. Every Bengali home may have a slightly different version—some prefer it richer, while others add more heat or even a squeeze of lime to cut through the creaminess. No matter the variation, it remains a deeply personal and nostalgic dish for many, often tied to memories of family feasts, monsoon afternoons, or Sunday lunches.
Today, Chingri Malai Curry has found its way into Indian restaurants worldwide, standing tall among iconic dishes like Rogan Josh or Butter Chicken. But no restaurant version can quite capture the authenticity of a homemade preparation—cooked slowly, with love, care, and a connection to one’s roots. It’s a reminder of how food transcends just nourishment; it tells stories, preserves culture, and brings people together.
Whether you’re an experienced cook or just beginning to explore Indian regional cuisines, Chingri Malai Curry offers a rewarding culinary adventure. It showcases how a few humble ingredients—when handled with care and knowledge—can produce something truly extraordinary. If you’ve never tried it before, prepare to be enchanted. And if it’s a familiar favorite, allow yourself to revisit the comfort and warmth of Bengal’s most cherished prawn curry.
Often served at festive occasions, family gatherings, and weddings, Chingri Malai Curry is a perfect example of Bengal’s culinary finesse — where subtlety and richness come together in harmony.
This guide walks you through how to recreate this traditional recipe at home, along with cultural context, pro cooking tips, serving ideas, and answers to common questions.
What is Chingri Malai Curry?
In Bengali, “Chingri” means prawn, and “Malai” refers to cream or coconut milk — influenced by Southeast Asian and Mughal cooking traditions. The dish features large prawns (ideally tiger prawns or golda chingri) simmered in a creamy, aromatic coconut-based curry infused with ginger, green chilies, and whole spices.
Chingri Malai Curry is one of the most iconic and beloved dishes in Bengali cuisine, known for its luxurious taste, rich texture, and deeply comforting flavors. The name itself carries significance: Chingri means prawn in Bengali, Malai refers to the creamy coconut milk used in the gravy, and Curry signifies the saucy base. When combined, these elements form a decadent seafood delicacy that exemplifies the elegance of Eastern Indian coastal cooking.
This dish features large prawns—typically tiger prawns or golda chingri (giant freshwater prawns)—that are cooked in a mildly spiced, fragrant coconut milk gravy. The base is enriched with traditional Bengali spices like cinnamon, cardamom, cloves, bay leaves, and a touch of garam masala. The use of mustard oil, a staple in Bengali kitchens, adds a bold, earthy flavor that distinguishes the curry from similar seafood preparations in other Indian regions.
Though mild in spice, Chingri Malai Curry is not lacking in complexity. The flavors build slowly and beautifully. First, the prawns are marinated lightly with turmeric and salt and then gently fried to enhance their flavor. In a separate pan, the aromatic base is prepared using sliced onions, ginger-garlic paste, and whole spices. Coconut milk is added to this mixture, creating a silky, creamy gravy that simmers with the prawns, absorbing their sweetness while also infusing them with warmth from the spices.
While its exact origins are debated, many believe Chingri Malai Curry evolved during the colonial era when Bengali kitchens were exposed to global influences, particularly from Portuguese and British culinary traditions. The introduction of coconut milk, which is not native to every part of Bengal, may have come from coastal or foreign ingredients that were adapted into local recipes. Over time, Bengali cooks perfected the dish into the refined and elegant curry we know today.
This dish is often prepared for special occasions—festivals, family get-togethers, or Sunday lunches. It’s not your everyday meal, partly due to the cost of large prawns and also because of the care and technique involved in perfecting the curry. Chingri Malai Curry is traditionally served with fragrant basmati rice or lightly spiced Bengali pulao. Some enjoy it with plain steamed rice to fully appreciate the flavors of the gravy.
Beyond its deliciousness, Chingri Malai Curry carries emotional weight for many Bengalis. It evokes memories of home-cooked meals, festive celebrations, and the joy of sharing food with loved ones. The dish represents not just regional pride, but also the art of subtlety in Indian cooking—a balance between bold ingredients like mustard oil and the mellow sweetness of coconut milk and prawns.
In essence, Chingri Malai Curry is a celebration on a plate—rich yet delicate, indulgent yet soulful. It’s a must-try for anyone exploring Indian regional cuisine, particularly those who appreciate the coastal traditions of Eastern India. Whether prepared in a modern kitchen or a rustic home, this dish continues to charm generations with its timeless appeal.
Unlike many Indian curries that emphasize heat, Chingri Malai Curry is mildly spiced, with a sweet undertone that complements the natural sweetness of prawns and coconut. The end result is a smooth, rich, and delicately spiced curry that pairs beautifully with plain basmati rice.
History & Cultural Roots
Chingri Malai Curry has both royal and coastal origins. Its technique and richness are inspired by Mughal cooking, but the use of coconut milk and seafood points to Bengal’s coastal and trade connections with Southeast Asia, especially the Malay world — where coconut milk is a staple.
This fusion of cultures gave rise to a refined dish that is now a culinary icon in Bengali households, particularly among the Hindu and Muslim elite of Kolkata. It remains a must-have during Durga Puja feasts, weddings, and Sunday family lunches.
Main Ingredients
- 500g large prawns (deveined, shell-on or off)
- 1 cup thick coconut milk
- 1 onion, finely sliced or paste
- 1 teaspoon ginger paste
- 2 green chilies, slit
- 2 tablespoons mustard oil or ghee
- 1 bay leaf
- 2–3 green cardamoms
- 1 cinnamon stick
- 2 cloves
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- Salt to taste
Optional: A splash of fresh cream for extra richness
Pro Tips Before You Start
- Use large prawns for best flavor and presentation.
- Mustard oil gives the most authentic flavor, but ghee is a milder substitute.
- Do not overcook prawns — they turn rubbery quickly.
- Use thick coconut milk, not watery versions, for a lush texture.
- Fry prawns lightly before adding to curry for a deeper taste.
Step-by-Step Recipe
Step 1: Prep the Prawns
Clean and devein prawns. Rub with turmeric and salt. Set aside for 10 minutes.
Step 2: Lightly Fry the Prawns
Heat mustard oil until smoking. Lightly fry prawns for 30 seconds per side. Remove and set aside.
Step 3: Make the Curry Base
In the same oil, add bay leaf, cardamom, cinnamon, and cloves. Sauté onion paste until golden. Add ginger paste, sugar, salt, and turmeric.
Step 4: Add Coconut Milk
Lower the heat and pour in the coconut milk. Stir well. Add green chilies and bring to a gentle simmer.
Step 5: Add the Prawns
Return prawns to the pan. Simmer uncovered for 5–7 minutes until prawns are cooked and the curry thickens.
Step 6: Finish and Serve
Turn off the heat. Optionally add a spoonful of fresh cream. Rest for 5 minutes before serving.
Watch the Video Tutorial
Prefer to watch step-by-step? Here’s a video that walks you through the process of making Chingri Malai Curry:
➡️ Watch Chingri Malai Curry Video Tutorial
Serving Suggestions
- Steamed basmati rice
- Light pulao or ghee rice
- Accompanied by cucumber salad or kasundi
- End the meal with mishti doi or rasgulla
FAQs – Chingri Malai Curry
Q: Can I use frozen prawns?
Yes, but thaw and pat them dry thoroughly before cooking.
Q: What if I don’t have coconut milk?
Use canned coconut milk or make your own by blending fresh grated coconut with warm water.
Q: Can I make it spicier?
Yes, add more green chilies or a pinch of red chili powder, though the dish is traditionally mild.
Q: How long can it be stored?
Refrigerate for up to 2 days. Reheat gently over low heat.
Q: Can I use shrimp instead of prawns?
Yes. Medium or large shrimp work well and cook faster.
Conclusion
Chingri Malai Curry is a timeless dish that captures the heart of Bengali cuisine — rich, refined, and deeply flavorful. With the sweetness of coconut milk, the gentle warmth of whole spices, and the luxurious texture of prawns, it’s a dish that feels both comforting and indulgent.
Whether you’re preparing it for a special celebration or a weekend lunch, this recipe brings the elegance of Bengal’s culinary tradition straight to your plate.
