Bengali Cuisine,

Chingri Malai Curry / Prawn Malai Curry

December 04, 2014 Motions and Emotions 6 Comments

Chingri Malai Curry or Prawn Malai Curry is weakness for any bong :). However, my case was a bit different. I used to have chingri (prawn) in my childhood. When I was a teenager, I became allergic whenever I ate this delicious food. The result was I had to stop eating prawns. As I said its the weakness of any bong and my husband was not exceptional. After our marriage, he said "eat prawn once again, your allergy must have gone away, if not I am ready with emergency". I had prawn malai curry after so many years and guess what I was not allergic any more. I prepared it so many times however never updated the recipe here. First time I am going to share a prawn recipe here.

Chingri Malai Curry / Prawn Malai Curry


Prawn - 300 gmms
Onion - grated, 1 cup
Ginger - 2 teaspoon
Red Chilli Powder - 2 teaspoon
Turmeric Powder - 2 teaspoon
Sugar - 1 teaspoon
Cumin Powder - 1 teaspoon
Cinnamon Stick - 1 inch
Bay Leaf - 1
Clove - 2
Cardamom - 2
Green Chilli - 2
Coconut Milk (thick) - 1 cup
Ghee - 1 tablespoon
Refined oil - 3 to 4 tablespoon
Salt to taste


Clean and wash the prawns and marinate with salt, turmeric powder and chilli powder. After half an hour deep fry them and keep them aside. Now heat ghee along with left over oil ( after frying the prawns) and add bay leaf, cinnamon stick, cardamom, clove. Next add grated onion and sugar. When onions are brown add ginger paste, turmeric powder, red chilli powder, cumin powder and green chilli. Cook it for 5 to 10 minutes. Add coconut milk and little water. Allow it to boil and add salt to taste. Add fried prawns and cover the pan with a lid and cook under slow flame for 5 minutes.


  1. Yummy Curry!!! Perfect and delicious!

  2. although i dot eat prawn but this is forcing me to taste the curry .. yummy

  3. Your blog is very informative and gracefully
    your guideline is very good.Thank you
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  4. Looks too tempting dear.. Need some rice to wipe this off

  5. Isn't that something we can have everyday.... lovely Amrita


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