Jumbo Prawn Malai Curry (Chingri Machher Malaikari)

This is a traditional Bengali recipe. It is a special occasion dish and popular at wedding banquets. The Prawn Malai curry has always been a much sought-after delicacy amongst Bengalis who have now made it famous across the globe. I grew up tasting different version of this delectable dish prepared by various members of my family. It always tasted amazing. The prawn head is an integral part of the authentic recipe although folks nowadays prefer to avoid the fuss and keep it simple. I strongly recommend keeping sticking to the original recipe as it adds to the authentic flavour of the dish. The size of the prawn does not make much of difference but my advice is to go for medium or Jumbo size prawns. Shrimps don’t do justice to this dish. Go ahead a try your hand at this super hit Bengali delicacy. I can assure you, you will come back for more. Happy fooding around.


Jumbo Prawn Malai Curry (Chingri Machher Malaikari)

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 -6 1x


The Bong Connection



Ingredients :

  • 810 Large Prawns
  • 5 Tbsp Mustard Oil
  • 2 Onion, made into paste
  • 1.5 Tsp Ginger paste
  • ¼  Tsp  + 3/4th Tsp Turmeric powder
  • 1 Tsp Red chilli powder
  • ½ Tsp Kashmiri red chilli powder
  • 1 Tsp Sugar
  • Salt according to taste
  • 5 to 6 Green Chillies
  • 240 ml or 1 cup Coconut Cream Milk
  • 1/2 cup warm Water
  • 1 Tbsp Ghee

Ingredients For Tempering:

  • 1 tsp Whole Cumin seeds
  • 2 Bay Leaves
  • 2 inch stick, broken into half Cinnamon stick
  • 67 Green Cardamom


Instruction :

  1. Wash, clean and de-vein the Jumbo Prawns. Smear ¼ Tsp turmeric and some salt over the prawn and keep aside for 5 to 10 minutes.
  2. In a deep bottomed pan, heat 2 -3 tbsp mustard oil. When oil is hot reduce the flame to medium and fry the jumbo prawns for no mire than 15 seconds on each side, Turn them over once or twice to avoid over cooking. Over cooking makes the prawn rubbery and chewy. Fry till  prawns are light golden in colour.
  3. Drain the prawns with the help of a slotted spoon and keep them away together in a bowl. The dripping of the oil that will accumulate in the bowl will be used later in the final rounds of the cooking and will help add much flavour to the dish.
  4. Add the remaining mustard oil to the same pan. Add all the ingredients for the tempering to the hot oil. Once the spices starts spluttering add the onion paste. On medium heat, stir for a bit before adding the ginger paste. Keep vigorously stirring for a few minute. Next add the dry masalas to the pan along with the sugar and salt. Reduce flame to a medium-low at this point, else there is a chance of the masalas getting burnt. You may add 1 tbsp more of oil if required at this stage.
  5. Once the masalas are cooked, oil will start to gather around the edges of the pan. Pour in the coconut cream milk and the warm water. Stir gently before bringing it to boil. Add the Prawns, cover and cook on sim for another 4 to 5 minutes, flipping the sides of the prawns once in-between.
  6. Just before turning off the flame add the green chillies and the ghee. Turn off heat and keep the covers on. Transfer to a serving platter. Chingri Malai Curry goes best with fragrant steamed rice!


  • Serving Size: 4 -6


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