Chingri/Prawn Malaikari | How to make Chingri/Prawn Malaikari

By Chandrima Sarkar  |  20th Nov 2015  |  
5 from 3 reviews Rate It!
  • Chingri/Prawn Malaikari, How to make Chingri/Prawn Malaikari
Chingri/Prawn Malaikariby Chandrima Sarkar
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Coconut Milk

About Chingri/Prawn Malaikari Recipe

Chingrir Malaikari is something traditional and purely Bengali. In this recipe Prawns cooked in thick coconut milk with whole spices and other ingredients. Mildly sweet in taste, its a famous must try dish in the Bengali cuisine.

Chingri/Prawn Malaikari

Ingredients to make Chingri/Prawn Malaikari

  • Chingri/Prawn - 500 gms (I used medium sized prawns)
  • onion paste of 1 large sized onion
  • garlic paste - 3/4 tsp
  • ginger paste - 1 tsp
  • turmeric powder 1/2 tsp (optional)
  • cumin powder - 1 tsp
  • coriander powder - ½ tsp
  • salt as per taste
  • sugar - 1 tsp
  • coconut milk - 1 cup
  • Kashmiri mirch powder - 1 tsp
  • green chillies - 5 (slitted)
  • mustard Oil as required
  • For tempering:
  • Green cardamom - 6 (roughly crushed)
  • cloves - 4
  • cinnamon - 1 (4 pieces)
  • Black peppercorns - ½ tsp (roughly crushed)
  • bay leaf – 2
  • Whole dry red chilli 1 - 2
  • cumin seeds - 1/2 tsp

How to make Chingri/Prawn Malaikari

  1. Rub salt and a tsp of turmeric powder on the freshly washed pieces of prawns. Keep aside.
  2. Heat 1/2 cup oil in a deep frying pan/kadai and shallow fry prawns on medium flame. Add 4 pieces at a time. Fry until lightly golden, keep aside.
  3. After frying the prawns we need 4-5 tbsp oil to make the curry. So, if there is not enough oil in the kadai, add some more at this stage.
  4. Temper with the ingredients mentioned ‘For tempering’. Next add the onion paste, fry until light brown in colour.
  5. Add ginger paste, garlic paste, turmeric powder, green chillies, kashmiri mirch powder, cumin powder, coriander powder and salt. Mix and stir till the masala starts to leave oil. Add ¼ cup of water into this, mix well.
  6. Add coconut milk. Mix and give this a quick boil on high flame. Reduce the flame, add prawns. Cover and cook until the raw smell of the masala goes (12 minutes maximum).
  7. Add sugar, mix and cook for another 2-3 minutes. Remove from heat. Serve hot with steamed rice.

My Tip:

The usage of turmeric powder is purely optional in this dish; because some people like their Malaikari to be pale in color and some like the bright hue of this dish what usually comes from turmeric, the rich red brain color from prawns itself and from red chilli powder. I sometime cook this without turmeric and sometime not. Adding turmeric powder doesn't ruin the taste of Malaikari that I can assure you. It’s your choice.

Reviews for Chingri/Prawn Malaikari (3)

arunika das10 months ago

It's a 5 star dish.. yummilicious...

Sujata Limbu3 years ago


Shini Prakash3 years ago


Cooked it ? Share your Photo