Authentic Bengali Chingri Malaikari with Warm Basmati Rice
Succulent prawns simmered in a rich, aromatic coconut milk gravy infused with whole spices and mustard oil. This classic Bengali delicacy offers a perfect balance of sweet and savory flavors.
50min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Marinate the prawns with a pinch of turmeric and salt for 10 minutes.
2
Heat mustard oil in a pan and lightly fry the prawns until pink; remove and set aside.
3
In the same oil, temper the whole spices until fragrant.
4
Add the onion paste and sauté until golden brown, then stir in the ginger-garlic paste.
5
Add turmeric powder, red chili powder, and a splash of water, cooking until oil separates.
6
Pour in the thin coconut milk and bring to a gentle simmer.
7
Add the fried prawns and slit green chilies, letting them cook in the gravy for 5 minutes.
8
Stir in the thick coconut milk, sugar, and garam masala, simmering for another 2 minutes without boiling.
9
Serve hot alongside freshly steamed fragrant basmati rice.
Ingredients
500g large prawns, cleaned and deveined
1 cup thick coconut milk
1/2 cup thin coconut milk
2 medium onions, finely pasted
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp warm garam masala powder
Whole spices: 2 green cardamoms, 1 cinnamon stick, 2 cloves
1 tsp sugar
Mustard oil for cooking
Salt to taste
*This AI-generated recipe may contain inaccuracies.