Prawns in coconut milk
Juicy prawns in a fragrant, gently spiced coconut gravy.
- Region:
- Bengal
- Prep:
- 20 min
- Cook:
- 25 min
- Difficulty:
- Medium
Method
- 1
Pat prawns dry and coat lightly with salt and half the turmeric.
- 2
Heat mustard oil; sear prawns briefly on both sides and remove before fully cooked.
- 3
Add bay leaves and cumin to the oil, then cook sliced onion until soft and lightly golden.
- 4
Stir in ginger paste, remaining turmeric, salt and sugar; cook for a minute.
- 5
Pour in coconut milk and bring to a gentle simmer; do not let it boil vigorously.
- 6
Add prawns and garam masala; simmer 4–6 minutes until just opaque, then serve.
The story behind the dish
Chingri malaikari is a celebratory Bengali favorite, pairing seafood with the mellow richness of coconut milk. The name is often associated with 'malai', or creaminess, though coconut milk gives this version its lush texture.
