Bengali-Style Chingri Malai Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy prawns cooked in a creamy coconut milk sauce infused with Bengali spices, offering a rich and fragrant seafood delight. This Indian-inspired seafood recipe, ready in about 30 minutes, pairs large prawns, peeled and deveined, mustard oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp mustard oil in a deep pan over medium heat until shimmering, add 1 bay leaf and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 finely chopped medium onion (150 g) and cook for 6-7 minutes until softened and translucent.
  3. Step 3: Stir in 1 tsp ginger paste, 1 tsp garlic paste, 1/2 tsp turmeric powder, and 1 slit green chili, cooking for 2 minutes until aromatic.
  4. Step 4: Add 500 g peeled and deveined large prawns, sauté for 3 minutes until they start turning pink.
  5. Step 5: Pour in 1 cup coconut milk and 1/2 cup water, season with 1 tsp salt and 1/2 tsp sugar, and sprinkle 1/4 tsp cardamom powder.
  6. Step 6: Simmer gently on low heat for 8-10 minutes until the prawns are cooked through and the sauce thickens slightly.
  7. Step 7: Remove the bay leaf and serve the curry hot with steamed basmati rice.

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