Chingri Malai Curry (চিংড়ি মালাই কারি) — Indian Prawns in Coconut Milk with Gentle Spices

• 600 glarge prawns, peeled and deveined (tails on optional)
• 1.5 tspturmeric powder
• 1.25 tspfine sea salt
• 3 tbspmustard oil (see substitutions if unavailable)
• 1 tbspghee (adds classic aroma)
• 4 podgreen cardamom pods (lightly bruised)
• 1 stickcinnamon stick (about 5 cm)
• 4cloves
• 1 leafbay leaf
• 200 gonion, finely sliced
• 1.5 tbspginger paste (freshly grated preferred)
• 1 tbspgarlic paste
• 2green chilies (slit lengthwise)
• 2 tspcoriander powder
• 1 tspcumin powder
• 1 tspKashmiri red chili powder (for color, low heat)
• 2 tspgranulated sugar (classic gentle sweetness)
• 120 gtomato, finely chopped (optional but common in many home styles)
• 400 mlcoconut milk (full-fat, unsweetened)
• 150 mlwater (adjust for desired gravy thickness)
• 0.5 tspgaram masala
• 0.5 tsprose water (optional, festive aroma)
• 2 tsplime juice (brightens richness)

Instructions

1. 1

   Pat the prawns very dry, then toss them with 1.5 tsp turmeric and 1.25 tsp salt until evenly coated. Let them sit for 10 minutes while you slice the onion and measure the spices; this brief rest seasons the prawns without drawing out too much moisture.

2. 2

   Heat mustard oil in a wide pan over medium-high heat until it just begins to smoke, then lower the heat to medium and add the ghee. This step mellows mustard oil’s sharpness and creates the classic Bengali base for the curry.

3. 3

   Add cardamom, cinnamon, cloves, and bay leaf, stirring for 20–30 seconds until fragrant. Keep the heat moderate so the spices bloom in the fat without turning bitter or scorched.

4. 4

   Add the sliced onion and cook for 8–10 minutes, stirring often, until soft and light golden. Properly cooked onion is essential here because it sweetens the sauce and prevents the coconut milk from tasting flat.

5. 5

   Stir in ginger paste, garlic paste, and the slit green chilies, and cook for 1 minute until the raw aroma fades. If the pan looks dry, add 1 tbsp water and scrape the bottom so nothing sticks or burns.

6. 6

   Add coriander powder, cumin powder, Kashmiri chili powder, and 0.5 tsp turmeric, then stir for 20 seconds to toast the spices. Add the chopped tomato and 2 tbsp water, and cook for 3–4 minutes until the tomato softens and the masala looks glossy.

7. 7

   Pour in the coconut milk and 150 ml water, then stir well and bring to a gentle simmer over medium heat. Keep it at a steady, low bubble—boiling hard can cause coconut milk to split and dull the curry’s silky texture.

8. 8

   Stir in the sugar, then simmer the sauce for 5 minutes so the whole spices perfume the coconut milk. Taste the gravy now; it should be mildly sweet, warmly spiced, and only gently hot.

9. 9

   Add the prawns in a single layer and simmer for 3–4 minutes, turning once, until they are just opaque and curled. Do not overcook—prawns go rubbery quickly, and they will continue to cook slightly from residual heat.

10. 10

    Turn off the heat and stir in garam masala, rose water (if using), and lime juice. Rest the curry for 5 minutes before serving so the flavors round out and the gravy thickens slightly.