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Chingri Malai Curry (Prawns in Coconut Milk)

Name: Chingri Malai Curry (Prawns in Coconut Milk)
Total time: 35 min
Yield: 4
Ingredients: 500 g Prawn / shrimp, peeled and deveined, tails left on; 400 ml Coconut milk; 2 pc Onion, ground to a paste; 1 tbsp Ginger, made into a paste; 4 pc Cardamom; 1 pc Cinnamon; 3 pc Cloves; 4 pc Green chilli, slit; 2 tbsp Clarified butter; 2 tbsp Cooking oil; to taste Salt; 0.5 tsp Turmeric; 1 tsp Sugar

35 min Medium 4 servings

Serves 4 · Total 35 min · Prep 15 min · Cook 20 min

Updated on 28 October 2026

Photo: cyclonebill from Copenhagen, Denmark / CC BY-SA 4.0

Large prawns simmered gently in a mild, slightly sweet coconut milk gravy with whole spices and green chilli; the name comes from the Malay word for coconut milk, a trace of old trade links. A festive dish, usually made with the biggest prawns available.

Quick answer: 35 min in total · serves 4 · main ingredients: Prawn / shrimp, Coconut milk, Onion, Ginger · amounts in metric and US

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Ingredients

Metric US

500 g 1.1 lb Prawn / shrimp, peeled and deveined, tails left on
400 ml 1.7 cup Coconut milk
2 pc 2 pc Onion, ground to a paste
1 tbsp 1 tbsp Ginger, made into a paste
4 pc 4 pc Cardamom
1 pc 1 pc Cinnamon
3 pc 3 pc Cloves
4 pc 4 pc Green chilli, slit
2 tbsp 2 tbsp Clarified butter
2 tbsp 2 tbsp Cooking oil
to taste to taste Salt
0.5 tsp 0.5 tsp Turmeric
1 tsp 1 tsp Sugar (Optional)

Steps

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Rub the prawns with a little salt and turmeric; lightly sauté in half the ghee and oil for 2 minutes, then set aside.
⏱ Sautéing the prawns · 2 min
In the same pan, add the remaining oil and fry the onion paste until the raw smell goes.
⏱ Frying the onion paste · 4 min
Add the ginger paste and whole garam masala; fry for a minute until fragrant.
⏱ Frying the paste · 1 min
Pour in the coconut milk, sugar and salt; bring to a gentle simmer, stirring so it does not split.
⏱ Simmering the gravy · 5 min
Add the sautéed prawns and slit green chillies; simmer gently until the prawns are just cooked through.
⏱ Cooking the prawns in gravy · 5 min
Remove from the heat and let it rest for 2-3 minutes so the flavours settle before serving.
⏱ Resting · 3 min

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Frequently asked questions

How long does Chingri Malai Curry (Prawns in Coconut Milk) take?

35 minutes in total: about 15 minutes of prep and 20 minutes of cooking.

Is Chingri Malai Curry (Prawns in Coconut Milk) hard to make?

Degchi rates it medium. The method has 6 steps, and 6 of them have a timer you can start on this page.

How many people does Chingri Malai Curry (Prawns in Coconut Milk) serve?

This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Chingri Malai Curry (Prawns in Coconut Milk) halal, vegetarian or eggless?

It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Chingri Malai Curry (Prawns in Coconut Milk)?

Everyday staples that Degchi counts as pantry basics: cooking oil, salt, turmeric. Spice-box items: cardamom, cinnamon, cloves. Fresh items you will probably need to buy: prawn / shrimp, onion, ginger, green chilli, clarified butter. Lentils, grains and other dry goods: coconut milk.

Any tips for making Chingri Malai Curry (Prawns in Coconut Milk)?

Do not overcook the prawns once they go back into the gravy — a few minutes is enough, or they turn rubbery.