Bengali Chingri Malai Curry (Prawns in Coconut Milk)
Plump prawns in a mild, silky coconut gravy with ginger, cardamom and bay. Rich but quick.
- Time35 min
- LevelEasy
- Costabout £2.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toss the prawns with the turmeric and half a teaspoon of salt. Heat 1 tablespoon of the oil in a frying pan and sear the prawns for 1 minute on each side until just pink. Lift out and set aside.
2 min - 2
Add the remaining oil to the pan with the bay, cardamom, cinnamon and cloves. Let them sizzle for 20 seconds.
- 3
Add the onion paste and cook over a medium heat for 10 minutes, stirring, until it loses its raw smell and turns pale gold. Do not let it brown.
10 min - 4
Stir in the ginger, cumin and chilli powder for 1 minute. Pour in the coconut milk, add the sugar, half a teaspoon of salt and the green chillies. Simmer for 8 minutes until slightly thickened.
8 min - 5
Return the prawns and any juices to the pan and simmer for 2 to 3 minutes until just cooked through.
3 min - 6
Squeeze in the lemon juice and sprinkle over the garam masala. The gravy should be pale gold, glossy and fragrant. Serve with steamed rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.