Chingri Macher Malaikari, Prawn/Shrimp Malai Curry  


Chingri Malai curry is an all-time favourite Bengali dish. Malai curry is perfect for dinner parties. For today’s preparation I prefer large prawns with heads on. The Chingri Macher Malai tastes extremely great with steamed white rice or jeera rice. Make sure to cook prawn right way as prawn overcooks a lot more easilly than it undercooks.

Serving Size: 4

Cooking Time: 35 mins


  1. 400 gm Prawn
  2. 1 Onion
  3. 1 Tomato
  4. Coconut
  5. 2-3 Green chilly
  6. 1 tbsp Ginger Garlic Paste
  7. 1 tsp Turmeric Powder
  8. Salt to taste
  9. Sugar to taste
  10. 1 tbsp Butter
  11. 1 tsp Garam Masala

Cooking procedure:

Prepare a paste of coconut, tomato, onion, ginger garlic and green chilly into the container of a clean coffee grinder.
Paste is ready

Wash & pat dry the prawns.

Heat cooking oil and butter in a frying pan. Fry the prawns till light golden. Leave them aside.

Put rest of the oil in the kadai and pour the above paste . When the curry thickens, spread the prawn,salt , sugar and water . When you cook the prawn in the curry sauce make sure don’t overcook it though, because then it becomes tough and rubbery. Lastly add the Garam Masala Powder evenly all around the pan.


Serving Suggestions:

Serve hot with rice.

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One Response to Chingri Macher Malaikari, Prawn/Shrimp Malai Curry

  1. Atiur rahman says:

    nice and simple
    i make it somewaht like this

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