Spiced Bengali 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.

A creamy prawn curry infused with rich coconut milk and warm Bengali spices, perfect for pairing with steamed rice. This Indian-inspired seafood recipe, ready in about 30 minutes, pairs Fresh prawns (peeled and deveined), Mustard oil, Turmeric powder 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 tablespoons of mustard oil in a deep skillet over medium heat until it begins to smoke lightly, then reduce heat to medium-low.
  2. Step 2: Add 1 teaspoon ginger paste and 1 teaspoon garlic paste, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon cumin powder; cook the spices for 30 seconds to release their aroma.
  4. Step 4: Add 400 grams fresh peeled and deveined prawns and 1 slit green chili, cooking for 3-4 minutes until the prawns just turn pink.
  5. Step 5: Pour in 1 cup full-fat coconut milk and add 1/2 teaspoon sugar and salt to taste; simmer gently on low heat for 8 minutes until the curry thickens slightly and prawns are cooked through.
  6. Step 6: Garnish with 2 tablespoons chopped fresh coriander leaves and serve hot with steamed basmati rice.

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