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Chingri/Prawn malai curry

Soma Mukherjee
15 minutes
Prep Time
35 minutes
Cook Time
4 People
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ABOUT Chingri/Prawn malai curry RECIPE

Prawns cooked with spices and coconut milk.

Recipe Tags

  • Non-veg
  • Medium
  • West Bengal
  • Side Dishes

Ingredients Serving: 4

  1. Prawns 8 tiger prawns ( small prawns are also good for this preparation)
  2. Coconut milk 2 cups (I used ready made coconut milk in case of home made use medium thick coconut milk)
  3. Bay leaf 1, cumin seeds 1 teaspoon
  4. Ginger garlic paste 1 table spoon
  5. Minced onion 3/4 cup
  6. Minced tomato or tomato puree 1/2 cup
  7. Green cilli paste 1 teaspoons
  8. Red cilli powder and kashmeri red cilli powder 1 teaspoon (optional)
  9. Garam mashala paste 2 teaspoon -3 green cardamom pods + 1" cinnamon stick+ 3 cloves
  10. Salt and termaric as required
  11. Lemon juice 2 teaspoon
  12. sugar 1 teaspoon
  13. Mustard oil for cooking


  1. Clean prawns ( discured the thread from the back of the prawns) and rince properly.
  2. Mix salt termaric powder and red cilli powder, add lemon juice and rub the prawns . Leave for 10 minutes.
  3. Then shalow fry the prawns in hot mustard oil, drain excess oil and keep aside.
  4. In the same oil add bay leaf cumin seeds and fry for a minute.
  5. Add onion and slightly sugar fry it until fried smell appears
  6. Add ginger garlic paste, turmeric and kashmeri red cilli powder . Fry
  7. After 3-4 minutes add tomato/puree.
  8. Stir it until oil raw smell disappeared. Add 1 cup of warm water.
  9. Add prawns ,salt and mix , cover it with a lid and cook for about 10 minutes on low flame.
  10. After 10 minutes remove the cover and add Coconut milk, Stir it for a minute.
  11. Add garam mashala paste and cover
  12. Cook another 2 minutes with cover on low flame.
  13. Switch off the flame. And leave it for about 10 minutes.
  14. Serve with Basanti polao or steamed rice.

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