Prawn Malai Curry
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Prawn Malai Curry (Chingri Malaikari) is a regal, indulgent, and profoundly aromatic Bengali non-vegetarian masterpiece celebrated for its large tiger prawns and creamy coconut milk gravy. This recipe features jumbo prawns sautéed with a sophisticated blend of ginger, cardamom, and whole spices before being simmered in thick coconut extract. Known for its sophisticated flavor and mandatory presence in grand Bengali festive menus, it represents the soulful heart of heritage Eastern Indian royal culinary arts. The taste is intensely savory and buttery, with the coconut providing a unique professional-grade velvety mouthfeel. This dish is a mandatory staple for grand wedding celebrations and festive family lunches. Best enjoyed hot from the professional-grade cauldron with basmati rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Using fresh-extracted coconut milk is mandatory for achieving the most professional-grade rich flavor profile.
- Ensuring the prawns are not overcooked provides the absolute secret to provide a professional-grade non-chewy texture.
- The addition of whole spices to the ghee provide the essential professional-grade royal aroma found in heritage recipes.
- Always cook on a slow fire specifically for the coconut phase to ensure the professional-grade smooth consistency.
Nutritional Information(Per 1 bowl (250g))
380 kcal
18g
28g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.