Chingri Malai Curry: Prawn in Coconut Milk

Chingri Macher Malai Curry a combination of Tiger prawn and coconut milk cooked in mild spicy rich coconut milk gravy perfect for dinner parties and usually part of the menu of formal Bengali lunch is considered as a signature dish from Bengal usually cooked on a festive occasion among the ultimate Indian curries with an unforgettable taste.

The coconut milk is the name commonly given to the sweet liquid which is obtained by pressing the inner flesh of coconut ground and mixed with water or milk. Coconut milk is made ​​by adding hot water or milk to whitish pulp and fresh and dried minced, also called coconut flour or copra. It is said coconut cream if it contains a lower percentage of water.

The preparation of coconut milk can be done in a traditional way simply boil water in a metal container and add coconut powder and the dried flakes, let stand off the heat, stirring occasionally, and then separate the pulp from the liquid. The efficiency of this method is still very low, whereas more than half of the proteins and fats remain in the pulp.

Chingri Macher Malaikari
Prep Time: 50 mins ♥ Cook Time: 20 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 4 servings


6 large fresh prawns
1 onion
1 cup coconut milk
1 cup curd
3 green chillies
1 tsp chili powder
1 tsp cumin powder
1 small tomato
1 tsp turmeric
5 cloves
3 green cardamon
1 piece cinnamon
2 bay leaves
2 cloves garlic
1 tsp ginger
1 tbsp clarified butter
1 tsp sugar
1 tsp pepper
4 tbsp oil
Salt to taste


Clean the prawns properly and marinade it with salt, pepper, curd, garlic, ginger paste and turmeric powder. Let it marinate for at least an hour.

Heat the ghee in an wok and add the cloves, cinnamon and cardamom and sauté for just a minute. Add the prawns and sauté for just a few minutes. Keep the prawns aside.

In the same pan, add clarified butter and chopped green chillies and saute them. Add the onions, salt, sugar and pepper and cook in low heat till the onions are golden brown.

Add the tomatoes, cumin powder and keep cooking for another 5 minutes, until oil separates. Add the coconut milk, chilli powder, salt and turmeric powder. Cook till the gravy thickens and mix properly. Add the sauteed shrimp and simmer on low heat for 10 minutes till the gravy becomes creamy. Remove from heat.

Serve it hot with plain rice or pulao.

chingri malai curry bengali recipe

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