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Name: Authentic Chingri Malai Curry Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Bangladesh
Ingredients: 500 grams large prawns (shrimp), peeled and deveined (keep tails on if preferred); 1 cup thick coconut milk; 1/2 cup thin coconut milk or water; 2 tablespoons mustard oil (or any neutral oil); 1 teaspoon panch phoron (Bengali five-spice mix: equal parts fenugreek seeds, nigella seeds, cumin seeds, fennel seeds, and mustard seeds); 1 medium onion, finely sliced; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1-2 green chilies, slit lengthwise (adjust to taste); 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder (mild, adjust to taste); 1 teaspoon sugar (optional, to balance flavors); Salt to taste; 1 tablespoon ghee (clarified butter) (optional, for finishing); Fresh cilantro (coriander leaves) for garnish

Chingri Malai Curry

🇧🇩 Bangladesh

Sylhet

Prawns cooked in a creamy coconut milk sauce with mild spices.

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