Creamy Bengali prawn curry with coconut milk
Prawn Malai Curry
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
3
3 cups
Difficulty
Easy
Cost
Premium
$$$
Prawn Malai Curry
Creamy Bengali prawn curry with coconut milk
★4.8(10)
Plump prawns simmered in a delicate, creamy coconut milk sauce with green chilies and a touch of sugar. A Bengali classic that is subtle yet deeply satisfying.
10m
Prep Time
15m
Cook Time
25m
Total Time
3
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Prawn malai curry is Bengali cooking at its most elegant—a gentle, creamy curry where the sweetness of prawns shines through a subtle coconut sauce. No heavy spices, just pure, refined flavor.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Prawn Malai Curry is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 500g large prawns, cleaned and deveined
- 1 cup coconut milk
- 1 tsp turmeric, 1/2 tsp sugar, salt to taste
- 2 green chilies slit, 1 bay leaf, 2 cardamom pods
- 1 onion, finely sliced, and 1 tsp ginger paste
- 2 tbsp mustard oil (or vegetable oil)
Instructions
- 1
Marinate prawns with turmeric and salt for 10 minutes; lightly fry in mustard oil until pink and set aside.
- 2
In the same pan, add bay leaf, cardamom, and sliced onion; sauté until onion is translucent.
- 3
Add ginger paste, green chilies, and remaining turmeric; cook 1 minute.
- 4
Pour in coconut milk and sugar; bring to a gentle simmer (do not boil vigorously).
- 5
Return prawns to the sauce, simmer 3 minutes until cooked through, and serve with steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Mustard oilVegetable oil
Less authentic but still delicious
PrawnsFish fillets cut into chunks
Firm white fish works as an alternative
Tips & Storage
Pro Tips
Do not overcook the prawns—they only need 3 minutes in the sauce after the initial frying.
Mustard oil is traditional and adds a distinctive pungent note; heat it until it smokes to mellow the rawness.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 1 day. Prawns toughen with storage; best eaten fresh.
Reheating
Warm very gently over low heat; do not boil or the prawns will become rubbery.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (180mg) · 3 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates6g
Fat16g
Fiber480mg
Sugar0g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is mustard oil?
- A pungent oil pressed from mustard seeds, essential in Bengali cooking. Heat until smoking to mellow its rawness.
- Can I use shrimp instead of prawns?
- Yes, any large shrimp works perfectly. Adjust cooking time for size.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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