Chingri Malai Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

Tender tiger prawns simmered in a fragrant coconut and tamarind sauce, a coastal Bengali specialty. This Indian-inspired seafood recipe, ready in about 40 minutes, pairs Tiger prawns, Coconut milk, Tamarind pulp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, 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: 25 min Cook: 15 min Serves 3 Indian cuisine 310 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

500 g, peeled and deveined Tiger prawns
1 cup Coconut milk
2 tbsp Tamarind pulp
1 medium, grated Onion
1 tbsp, grated Ginger
2 cloves, minced Garlic
2, finely chopped Green chilies
1/2 tsp Turmeric powder
2 tbsp Mustard oil
150 ml Water
to taste Salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp mustard oil in a deep pan over medium heat until shimmering. Add 1/2 tsp turmeric powder and 1 tbsp grated ginger, stirring for 30 seconds until fragrant.
Step 2: Add 1 medium grated onion, 2 minced garlic cloves, and 2 finely chopped green chilies. Sauté for 5 minutes until onions are golden, stirring frequently.
Step 3: Stir in 2 tbsp tamarind pulp, 150 ml water, 500 g prawns, and salt. Simmer for 3 minutes until prawns turn pink and opaque.
Step 4: Add 1 cup coconut milk and simmer uncovered for 8 minutes until sauce thickens slightly and coats the prawns. Do not boil vigorously to prevent curdling.