Bengali Prawn Malai Curry,Chingri Macher Malaikari

How to make Bengali Prawn Malai Curry or Chingri Macher Malaikari

Bengali Prawn Malai Curry or Chingri Macher Malaikari is a rich and flavorful curry with only a handful of ingredients

How to make Bengali Prawn Malai Curry or Chingri Macher Malaikari

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesServings:4 servings


Prawn Malai Curry or Chingri Macher Malaikari is Bengali delicacy! Made of simple ingredients yet tastes rich and delicious. Perfectly pairs with rice or roti.




  1. Clean and devein the prawns. You may or may not remove the shells (as per your taste)
  2. Sprinkle some salt and turmeric powder on the prawns. Coat well and set it aside
  3. Make a paste of 3-4 garlic cloves, 1 inch piece of Ginger and two green chilies and set it aside
  4. Make a paste of one small onion and set it aside
  5. Curry

  6. Set a pot on medium heat. Add 3 tablespoons of oil and 1 tbsp of ghee
  7. Once the ghee melts add 2, 1 inch pieces of cinnamon sticks, 1 large bay leaf and powder of 3 green cardamoms + 4 cloves (you can also add them whole if you wish)
  8. Stir fry for approximately 15 seconds or till they turn aromatic
  9. Add in the onion paste and stir fry for approximately 5 minutes or till it turns golden brown
  10. Add in the ginger garlic and green chili paste and stir fry for a minute
  11. Add 1/4 teaspoon of sugar and stir fry till the paste turns deep brown (for approximately a minute)
  12. Add 2 tablespoons of coconut milk and give it a quick stir and repeat that once more
  13. Add the prawns in. Stir fry the prawns for approximately 2 minutes till they curl up and look slightly opaque. Do not stir fry the prawns for a long time if not they’re going to turn hard and leathery
  14. Add in one can of 400 ml of coconut milk along with a pinch of turmeric powder, 1 teaspoon of red chili powder and 1.5 teaspoons of kashmiri red chilli powder
  15. Add salt to taste, 3 green chilies, place the lid on and let the gravy simmer for approximately 5 minutes
  16. Add 1 tsp of garam masala powder and reduce the gravy till it turns slightly thick inconsistency
  17. Lastly, add half a tablespoon of ghee


  • This curry pairs perfectly with rice or pulao or roti
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