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Prawns Malai Curry

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  • Preparation time: 45 minutes
  • Cooking time: N/A
  • Total time: N/A
  • Serves: 2-3

Prawns always taste lovely, more so when they are cooked to perfection in the best of spices. This dish is all that and more. A speciality from the Bengali cuisine, Chingri Maach er Malai Curry will be a pleasure for your taste buds and soul.


  • Prawns - 500 gm (Go for the bigger prawns and obviously, the fresher the better)
  • Onion paste - 5 tbsp
  • Garlic - 1 large clove, coarsely chopped
  • Ginger paste - 1 tsp
  • Green Chillies - 6, slit
  • Coconut Milk - 1 can
  • Bay Leaves – 4, small
  • Cardamom - 4
  • Cloves - 6
  • Cinnamon - 2 small sticks
  • Red Chilli Powder
  • Turmeric Powder
  • Salt
  • Little Sugar
  • Mustard Oil


First, wash the prawns thoroughly: Remove the hard shell but leave the tail on. De-vein the prawn - slit the back a little and take out the black thread. Carefully remove only the front portion of the head. Do not remove the entire head; retain the liquid inside. Now let’s start.

  • Add turmeric and salt to the prawns and keep them aside for 30 minutes
  • Meanwhile grind the onion to a paste.
  • Heat oil and throw in the prawns. Fry till golden brown and keep aside.
  • In the same oil, add the chopped garlic.
  • As soon as you can smell the garlic, take it out from the oil. So, the oil is now garlic flavoured without any garlic in the gravy.
  • Add bay leaves.
  • Coarsely pound the cardamom, cloves and cinnamon and add them too.
  • Add the onion paste when the whole garam masala starts to crackle.
  • Continue frying the onion with a little bit of sugar till it turns brown.
  • Add the ginger paste and cook.
  • Stir and add the can of coconut milk. Add a little water in the can, mix well and add it too.
  • Add red chilli powder, little turmeric powder, salt and green chillies.
  • Mix well and cook. Let it simmer on low heat for about 25-30 minutes.
  • When you see the oil surfacing on the gravy, add the fried prawns.
  • Cook on low flame for some more time till the gravy thickens and becomes creamy.
  • Serve with hot white rice or pulao.

Do try this Bengali delicacy. It can completely change your lunch or dinner and make it an absolute pleasure.