Bengali Prawn Mustard Curry Recipe

Bengali Prawn Mustard Curry

Total Time: 20 minutes

Serves: 1

‘Chingri Malai’, a Bengali prawn curry that draws influences from Malaysia (hence also known as ‘Malay Curry’), combines typical Bengali ingredients such as mustard, chilli and ginger to create a creamy and juicy flavour bomb. In this recipe, Boombay’s 100% natural cashew + mustard dip and spread is added to the curry to enhance its rich and creamy flavours.

Chef's note:

For this recipe, heat vegetable oil or sunflower oil to a smoking point, and then cool it down before using. Optionally, use freshly grated coconut or other dried varieties to add texture and depth to the creamy curry.


  • 2 to 3 tablespoons of Boombay's Cashew + Mustard Dip & Spread
  • 8 to 10 pieces of Shrimp
  • 200 millilitres of Coconut Milk
  • 2 teaspoon of Oil
  • Salt to taste
  • Freshly grated Coconut to garnish

Products Used:



Wash the shrimp and leave it to drain out the water.

  1. Heat oil in a pan on medium heat and lightly smear the shrimps.
  2. Add our Cashew + Mustard Dip & Spread and coconut milk to the pan.
  3. Bring the curry to a boil and season with salt.
  4. Boil it for 5 to 6 minutes and then take off the heat.
  5. Cover the curry and let the flavour infuse.
  6. Enjoy with a side of rice.

Sprinkle over freshly grated coconut to make your curry taste even richer.