Golda Chingri Malai Curry: Bengali Prawn in Coconut Milk

Chingri malai curry is the star of Bengali weddings and Eid feasts. Its rich coconut gravy lets the natural sweetness of golda prawn shine. Choosing good prawns matters most; see our golda prawn buying guide.

Ingredients (serves 4)

• 8 large golda prawns, cleaned, heads on, veins removed
• 1 cup thick coconut milk
• 1 large onion, ground into a paste
• 1 tsp ginger paste
• ½ tsp turmeric, ½ tsp chilli powder
• 2 green cardamoms, 1 small cinnamon stick, 1 bay leaf
• 3 to 4 green chillies, slit
• 1 tsp sugar, salt to taste
• 2 tbsp mustard oil and 1 tbsp ghee

Method

1. Rub the prawns with salt and turmeric and fry lightly in mustard oil for one minute per side. Set aside.
2. In the same pan, add ghee, cardamom, cinnamon and bay leaf until fragrant.
3. Add the onion paste and cook on medium heat until golden, about 6 to 8 minutes.
4. Add ginger paste, turmeric and chilli powder with a splash of water; cook until the oil separates.
5. Pour in the coconut milk, add sugar and salt, and bring to a gentle simmer.
6. Add the prawns and green chillies. Simmer for 5 to 6 minutes, until the prawns are just cooked and the gravy is creamy.
7. Finish with a teaspoon of ghee and serve with steamed rice or polao.

Tips

• Don’t overcook prawns, or they turn rubbery.
• Press the prawn heads gently while cooking; the juices give the curry its deep flavour.
• Use fresh coconut milk for the richest taste.

Frequently asked questions

Can I use frozen golda prawn?

Yes. Thaw it overnight in the fridge and pat dry before frying.

What goes best with chingri malai curry?

Steamed white rice or a light polao.

Ready to taste the difference? Order fresh golda prawn, sourced directly from the Sundarbans and delivered across Bangladesh.