Chingri Macher Malai Curry (Bengali Prawn Curry with Coconut) | Simply Cooking

Chingri Macher Malai Curry (Bengali Prawn Curry with Coconut)

chingri macher malaikariThis Bengali (Indian) dish tastes majestic with prawns or lobsters, with heads intact, but you can replace with any kind of shrimp for a regular curry. Mustard oil is the best recommended oil, as it adds great flavor to this dish, but if you not getting this oil, replace with any good oil.

It is usually served over hot steaming white rice or even with a pulao. Now, there is no one recipe for the perfect malaikari. Every home has their own recipe with slight variation, but the fact that the traditional recipe uses coconut milk and grated coconut.


400 grams prawns (large)

4 tablespoon cooking oil

1/2 onion

4 garlic cloves

1 ginger (1 inch)

4 green chili

1 cinnamon stick (dalchini)

6 cloves (laung)

4 cardammom (green elaichi)

1/2 teaspoon turmeric powder

2 teaspoon salt

1/2 teaspoon garam masala

1/2 teaspoon red chili powder

1 cup coconut cream/milk

1 tablespoon ghee


1. Clean the prawns and marinate with 1/4 teaspoon of turmeric powder and 1/2 teaspoon of salt.

2. Prepare a paste of Onion, Garlic and Ginger in a mixer.

3. Heat Oil in a kadai or pan and fry the prawns till it turns golden brown. Keep them aside in a bowl.

4. Add Cinnamon, Cardamom, Cloves and bay leaves to the oil.

5. Add the paste of onion, garlic and ginger and fry it on medium flame for 4-5 minutes. Add remaining turmeric powder, chili powder, salt and garam masala.

6. Add coconut cream and 1/2 cup of water and bring it to boil.

7. Cut the green chili and add it to the gravy along with the friend prawns.

8. Allow it to cook for 5-6 minutes. The food is ready to be served. You may Garnish it with coriander leaves if possible.

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