Chingri Malaikari | Creamy Bengali Prawns Curry with Coconut Milk

Chingri malaikari- Creamy Bengali prawn curry with coconut milk is an iconic Bengali prawns curry recipe made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce.

The name of this chingri macher (fish) recipe bears somewhat of a double meaning. ‘Malai’ meaning ‘cream’ recalls the coconut-milk base in which the prawns are cooked. However, this prawn recipe seems to have made its way into Bengali kitchens through contact with Malaysian traders; so ‘Malaikari’ is actually ‘Malay’ curry, over time transliterated as ‘malai’ curry. – Google

In this detailed video above we show you how to prepare a delicious authentic Bengali style, creamy Chingri Malaikari. With this step by step recipe video at your disposal, satiate your Chingri Malaikari cravings in an authentic way!

Chingri Malaikari

Cooking Time: 45 minutes


Ghee1 tbsp
Cinnamon stick2 inches
Green Cardamom4
Bay Leaves2
Dry Red Chilies2
Onion Paste2 medium sized onion
Sugar1 tsp
Tomato Puree1 medium size
Turmeric Powder1 tbsp
Coriander Powder1 tsp
Cumin Powder3/4 tsp
Home-made Garam Masala Powder1 tsp
Salt1 tsp
Whisked Curd/Yogurt6 tbsp
Cashew Nut Paste 5 tbsp
Thin Coconut Milk1 cup
Thick Coconut Milk2 cups
Green Chilies (slit)4 nos.
Fried Prawns (Chingri)
(giant freshwater prawns)
700 grams
*tsp- teaspoon; tbsp- tablespoon*

Other Ingredients:

Golda Chingri
(giant freshwater prawns)
1 kg
Turmeric Powder1 tbsp
Salt1 tbsp
Mustard oil6-7 tbsp
*tsp- teaspoon; tbsp- tablespoon*

Note: In this recipe, we used only 700 grams of fried prawns, the rest of the 300 grams fried prawns were used in making daab chingri (prawns steamed in tender coconut). (Full Recipe)


  • Shell and devein the prawns, leaving the flavorful head intact. You may remove the stomach of the prawn, located near its head. We are leaving the shells on, but you may peel them off if you like.
  • Insert skewers inside the prawns, this will keep them straight and from bending while frying the prawns in the oil.
  • Coat prawns with 1 tbsp salt and 1 tbsp turmeric powder, and set aside for 10 minutes.
  • Heat mustard oil 6-7 tbsp oil in a wok, shallow-fry the marinated prawns until golden in color. Fry them in batches for about 45 seconds on each side. The longer you cook prawns the tougher they’ll become, so remove them from the heat immediately and set aside. Once done, transfer on a plate and set aside for later.
  • In a grinder jar, add onions and blitz them to a fine paste. Also extract coconut milk, reserving the first-press (thick) and second-press (thinner) milk in separate jars, and keep it ready.

First-Press (thick) coconut milk- grind freshly grated coconut with lukewarm milk and squeeze out the liquid.

Second-Press (thin) coconut milk- grind again with lukewarm milk to extract remaining milk after first-press is complete

How To Cook:

  • Add ghee in the same oil used to fry prawns earlier. Temper with dried red chilies, bay leaves, cardamom, cloves, and cinnamon. Fry oven medium heat for a minute.
  • Add onion paste along with sugar, and fry for about 8 minutes until the onions are brown. Add tomato puree, fry until raw smell of the tomato is gone for 5-6 minutes on medium heat.
  • Sprinkle turmeric powder, coriander powder, cumin powder, home-made garam masala powder, whisked curd and cashew nut paste. Stir vigorously so that the spices don’t stick to the bottom of the pan and to prevent the yogurt from splitting. Sauté on medium heat for 7-8 minutes.
  • Once oil starts separating from the spices, Pour thin coconut milk to loosen the mixture up and help fry it. Stir and Cook on medium heat for 5-6 minutes. Sauté until oil separates.
  • Add the pure thick coconut milk and slit green chilies. if the gravy seems too thick, add another cup of pure coconut milk. Stir vigorously for 5 minutes on medium heat. Once it comes to a boil, lower the flame and add the fried prawns. Coat evenly over low-medium heat.
  • Allow the prawns to bubble in the curry, cover & slow simmer 7-8 minutes on low heat. Serve with plain white rice and ghee. Enjoy!
Chingri Malaikari

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