Malai Chingudi | How to make Malai Chingudi

By Romila Patnaik  |  5th May 2016  |  
4.5 from 2 reviews Rate It!
  • Malai Chingudi, How to make Malai Chingudi
Malai Chingudiby Romila Patnaik
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Video for key ingredients

  • How to make Coconut Milk

About Malai Chingudi Recipe

The one thing that is common in Orissa is it's abundant availability of seafood. Oriya’s love their fish and prawns as much as they love their meat. So here’s a ‘Malai Chinguri’ from my part of the country. It tastes best when served alongside plain steamed rice.

Malai Chingudi is a popular aromatic and delicious dish. You can try making this amazing Malai Chingudi in your kitchen. This recipe requires 15 minutes for preparation and 40 minutes to cook. The Malai Chingudi by Romila Patnaik has detailed steps with pictures so you can easily learn how to cook Malai Chingudi at home without any difficulty. Malai Chingudi is enjoyed by everyone and can be served on special occasions. The flavours of the Malai Chingudi would satiate your taste buds. You must try making Malai Chingudi this weekend. Share your Malai Chingudi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Romila Patnaik for inputs. In case you have any queries for Malai Chingudi you can comment on the recipe page to connect with the Romila Patnaik. You can also rate the Malai Chingudi and give feedback.

Malai Chingudi

Ingredients to make Malai Chingudi

  • Prawn (Chinguri) 500 gms (the small ones)
  • onion paste 2 large sized
  • ginger-garlic paste 2 tbsp
  • Green Chillies 2 (grinded along with onion)
  • coconut milk 1 and 1/2 cup
  • Milk 4-5 tablespoons
  • red chilli powder 1-2 tsp
  • turmeric Powder 1 tsp
  • salt as per taste
  • sugar- a pinch
  • Garam masala 1-2 tsp
  • mustard Oil 5-6 tbsp
  • bay leaves 2
  • Black cardamom 2
  • cloves 3-4
  • cinnamon 1"stick

How to make Malai Chingudi

  1. Devein the prawns and clean them properly.
  2. Then marinate the prawns for 15 mins with some salt and turmeric powder.
  3. Heat oil in a pan and lightly fry the prawns till they are slightly browned on each side. Once the prawns are fried, take them out and keep aside.
  4. In the same pan, heat a little more oil and add the whole spices (slightly crushed). Once the spices are fragrant, add the onion-chilli paste.
  5. Once the raw flavor of onion is gone, add in the ginger-garlic paste and brown them together. (You can add a little water here to deglaze the pan)
  6. Add in a pinch of turmeric, chilli powder, salt and sugar to the masala paste and continue frying. Once the masala is cooked, add in the coconut milk while stirring continuously (the flame should be low).
  7. Mix well, add the slit green chillies and garam masala.
  8. Let the gravy come to a boil, once you see the gravy thickening, add in the fried prawns.
  9. Cook on a low flame for a while, add in a little cream and the "Malai Chingri" is ready.

My Tip:

I add a bit of milk (not water) to give the gravy a better texture.

Reviews for Malai Chingudi (2)

Sujata Limbu2 years ago

Awesome! very similar recipe as the Bengali Chingri malaikari, so yum :D

Maanika Hoon2 years ago

looks so yummy :D