Chingri Malai Curry with Coconut Milk
Tender tiger prawns simmered in a fragrant coconut and tamarind sauce, a coastal Bengali specialty. This indian-inspired seafood ready in about 40 minutes pairs peeled and deveined 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.
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
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.
Frequently asked questions
How long does Chingri Malai Curry with Coconut Milk take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chingri Malai Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Chingri Malai Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chingri Malai Curry with Coconut Milk for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chingri Malai Curry with Coconut Milk?
Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the creamy coconut curry with shrimp! My family devoured it.
- ★★★★☆
Slightly bland, but I added extra spices to fix it. Still a hit.
- ★★★★☆
Tasty, but the shrimp took longer to cook than the recipe said.
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