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Chingri malaikari (bangladeshi prawn & coconut curry)

Chingri malaikari (bangladeshi prawn & coconut curry)

Traditionally, Dina Begum's dish is cooked in mustard oil, but a little mustard powder works just as well. Eat with steamed rice and a squeeze of lime. 

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • PlusPreparation time 10 minutes + defrosting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 x 250g packs frozen Essential Raw King Prawns, defrosted
  • 1 tsp ground turmeric
  • 4 tbsp rapeseed oil
  • 1 medium onion
  • 4 clove/s garlic
  • cm piece ginger, peeled
  • 2 tsp Colman’s Original Mustard Powder
  • 2 tsp mild chilli powder
  • 2 tsp ground coriander
  • 400ml can coconut milk
  • 4 Thai chillies, split lengthways
  • 1 tbsp coriander, chopped, plus extra to serve (optional)
  • Steamed rice, to serve
  • Lime wedges to serve


  1. Pat the prawns dry on kitchen paper, then put into a mixing bowl. Add ½ tsp turmeric and mix well to coat all the prawns.

  2. Place 2 tbsp oil in a wide, heavy-bottomed saucepan, over a medium heat. Once the oil is hot – after about 1 minute – add the prawns and gently fry for 2 minutes, until pink and opaque. You will notice the prawns will have curled up. Remove them with a slotted spoon to a clean mixing bowl and set aside, discarding any liquid left in the pan, if necessary.

  3. Roughly chop the onion, garlic and ginger, then blend using a small food processor to create a smooth paste.

  4. Add the remaining 2 tbsp oil to the same pan and add the onion, garlic and ginger paste, plus 2 tsp sea salt flakes and the mustard powder. Turn the heat to low and sauté gently for 4-5 minutes. Deglaze the sides of the pan with 3-4 tbsp water.

  5. Once the water has evaporated and the oil has risen to the surface, add the remaining turmeric, chilli powder and ground coriander. Sauté for 4-5 minutes to ensure the spices cook through. Stir in the prawns for around 30 seconds.

  6. Add the coconut milk, increase the heat to medium and bring to a gentle simmer for 1 minute or so. Add the split Thai chillies, reduce the heat to low and cook for 5 minutes, stirring occasionally. Stir in the coriander, then remove from the heat. Sprinkle with extra coriander, if liked. Serve with steamed rice and lime wedges for squeezing over.


Typical values per serving when made using specific products in recipe


1,857kJ/ 447kcals



Saturated Fat












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