Chingri Malai Curry | Bengali Prawn Malai Curry | Chingri Malaicurry

Chingri Malai Curry, a beloved Bengali prawn dish, is traditionally made with jumbo prawns, or tiger prawns, or shrimp simmered in creamy coconut milk. Interestingly, this iconic dish didn't actually originate in Bengal, or even India! More on that later.

 Watch how to cook perfect Chingri Malaikari

My Chingri Malai Curry memories!

Some food memories are bittersweet, and this is one of them. I'll always remember the first time I made Chingri Malaicurry when I was 18. Even though I've made it many times since, that first attempt at my grandmother's house is still vivid. We'd visit my Dida's every year on the Sunday after Jamai Shashti, a special Bengali holiday where mothers-in-law celebrate their sons-in-law. These gatherings were huge family affairs filled with incredible, authentic Bengali food. Growing up in a middle-class joint family, we mostly ate simple meals, so we always looked forward to these special occasions to taste something truly delicious.

My Dida, Maa, and Mashi would cook an entire Bengali feast. I loved watching them prepare these dishes, and at 18, I finally got to join in the kitchen! I made a chingri malakari. But on that day, a relative made a hurtful comment, telling me I didn't know how to cook this classic dish.

Because these situations were rare, I didn't know how to handle it. I felt incredibly let down and hurt.

I was also upset with my parents because they simply smiled calmly at the person instead of saying anything in response.

That evening, I was silent on the way home. My father, sensing my mood, said, "I know you're hurting because we didn't confront that person. Trust me, we had our reasons. Remember, we didn't say anything to those who were praising you either. It's best to learn to accept both the good and the bad." I asked, "Was it really that bad, Baba?" He smiled and replied, "No, it wasn't. In fact, for me, it was a great moment to cherish your cooking. Like you learned to cook beautifully, one day you'll learn that there are times when you need to ignore negativity."

Am I right or AM I RIGHT with the Chingri Macher Malaikari Recipe?

After that first try, I made Prawn Malai Curry countless times using the same recipe! I've been saving it for a special moment on Debjanir Rannaghar. What better occasion than sharing this Chingri Macher Malaikari as my blog's 100th post? So, today, I'm ready to hear all your thoughts, good or bad, with an open mind.

The origin of Bengali Prawn Malai Curry!

But back to Chingri Malai Curry – a classic prawn preparation bursting with the rich flavor of coconut milk. Bengalis are known for adapting names to suit their pronunciation, and "Chingri Macher Malaikari" is a perfect example. "Malaikari" is derived from "Maloy Curry," suggesting that this prawn curry, originally a Malaysian creation flavored with coconut milk, has been transformed into the signature Bengali dish we now know as Chingri Malai Curry.

Frequently Asked Questions

Here's how I make Chingri Malai Curry at Debjanir Rannaghar!

Recipe Card

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Chingri Malai Curry | Prawn Malaikari

Prawn Curry flavored with coconut milk originally from Malaysia is modified into a Signature Bengali Dish known as Chingri Malai curry aka Chicngri Malaikari.

Course Seafood

Cuisine Bengali

Keyword Chingri malai curry recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 People

Calories 424kcal

Author Debjani Chatterjee Alam

Cost Rs 500

Ingredients

• 10 Jumbo Prawn/ Galda Chingri if not available medium-sized shrimp can also be used

For Tempering:

• 1 Cinnamon Whole
• 2 Dried Red Chilli
• 2 Green Cardamom
• 1 Black Cardamom
• 6 Clove
• 2 Bay Leave

For making the Gravy:

• 1.5 cup Coconut Milk
• 5 Onion
• 1 Tomato Big
• 1 Tbsp. Ginger Paste
• 1.5 Tbsp. Garlic Paste
• 1 Tsp. Bengali Garam Masala Powder
• ½ Tsp. Cumin Powder
• 2 Tsp. Turmeric powder
• 1 Tsp. Red Chilli Powder
• 2 Tsp. Sugar
• 1 Tsp. or Salt to taste
• 4 Tbsp. Mustard Oil
• 1 Tbsp. Ghee/ Clarified Butter

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Instructions

• For the best Chingri Macher Malaikari, use prawns with their shells on. Begin by carefully washing the prawns and removing the veins from each one.
• Next, gently rub the prawns with ½ teaspoon salt and ½ teaspoon turmeric powder, then let them sit for 15 minutes.
• Blend onions and tomatoes into smooth pastes.
• Heat oil in a large pot.
• Fry the prawns, one at a time, in the oil over medium heat, keeping their shells intact, until they turn a lovely pink color.
• Remove the prawns from the oil and set aside.
• Now, add half of the ghee to the remaining oil in the pot.
• Infuse the ghee-oil mixture with the aromatic spices: cinnamon, dried red chili, green cardamom, black cardamom, clove, and bay leaf.
• Introduce the onion paste to the mixture and cook for 3-4 minutes, or until it's properly cooked and has turned a pinkish-brown color.
• Add the tomato paste and cook for another minute.
• Then, stir in the ginger and garlic paste and cook for 1 minute.
• Now, add turmeric powder, sugar, salt, red chili powder, cumin powder, and half of the garam masala powder to the mixture.
• Cook everything on low heat for 3-4 minutes, until the oil separates. If needed, add a teaspoon of water during this process.
• Pour in the coconut milk and mix well.
• Finally, add 2 cups of water and bring the mixture to a boil.
• Now, let the gravy simmer. Cover the pan and cook over low heat for about 5-6 minutes, or until the gravy thickens nicely.
• Stir in the remaining garam masala and ghee, ensuring everything is well combined.
• Finally, let the Chingri Macher Malaikari rest for 5 minutes before serving. This allows the flavors to meld together beautifully.

Video

Notes

• If you can't find shelled prawns, frozen prawns work just as well.
• I used store-bought coconut milk for convenience, but feel free to use fresh coconut milk if you prefer!
• Tomato is optional. 
• Instead of oil, you can use only ghee in this recipe. 

Nutrition

Serving: 175g | Calories: 424kcal | Carbohydrates: 16.1g | Protein: 32.7g | Fat: 26.2g | Saturated Fat: 15.2g | Cholesterol: 5mg | Sodium: 416mg | Fiber: 4.1g | Sugar: 8.1g

Pairing

Apart from plain rice, you can pair Chingri Malai Curry with these rice dishes:

Seafood Recipes from Debjanir Rannaghar!

• Chingri Paturi (Also known as Prawn Paturi)
• Bhapa Chingri (Also known as Bengali Chingri Bhapa)
• Pui Chingri Ghonto (Also known as Malabar Spinach Mishmash with Prawns (with Potato and Pumpkin)
• Creamy Butter Garlic Crab (Also known as Butter Garlic Crab)
• Crab Biryani (Also known as Crab Dum Biryani or Nandu Biryani)
• Lau Chingri recipe (Also known as lau chingrir ghonto)
• Aloo Chingrir Shorshe Bata Diye Jhal (Also known as light Mustard based curry with Prawn and Potato Wedges)
• Kakrar Jhal (Also known as Bengali Crab Curry)
• Shutki Chingri Bhorta (Also known as Dried Prawn Paste)
• Chingri Cutlet (Also known as Prawn Cutlet)
• Daab Chingri (Also known as Prawn Cooked in Tender Coconut)

Have you tried the Chingri Malai Curry recipe from Debjanir Rannaghar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

Here's the Chingri Malai Curry for your Pinterest Board!

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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