Prawn Malai Curry is a traditional Bengali preparation of prawns in fresh coconut milk. If there’s one dish that can instantly transport you to the heart of Bengal’s culinary heritage, it’s Prawn Malai Curry (or Chingri Macher Malaikari).
Luxurious, creamy, and delicately spiced, this Traditional Bengali Prawn Curry recipe combines the succulence of prawns with the richness of coconut milk and a melody of aromatic spices. Traditionally reserved for special occasions and family gatherings, Malaikari is a dish that celebrates indulgence while staying true to Bengal’s love for seafood and coconut.
🌴 What is Malaikari?
Malaikari comes from the word malai, meaning cream (though in Bengal it refers to coconut milk), and kari, meaning curry. This iconic dish features jumbo prawns cooked in a silky coconut milk gravy flavored with onions, ginger, turmeric, and cumin powder. The result? A mildly spiced, velvety curry that pairs perfectly with steaming hot rice.
🥗 Health Benefits of Prawns
Prawns aren’t just delicious – they’re packed with nutrients:
- ✅ High in lean protein, great for muscle repair and strength
- ✅ Rich in omega-3 fatty acids that support heart and brain health
- ✅ Low in calories, making them a light yet filling choice
- ✅ Contains antioxidants like astaxanthin that promote skin health
- ✅ A good source of selenium and vitamin B12 for immunity and energy
Prawn Malai Curry Recipe:
Bengali Prawn Malai Curry isn’t just a dish – it’s a story told through coconut milk, subtle spices, and the delicate sweetness of prawns. Whether served at a festive table or for a cozy weekend meal, Prawn Malai Curry with Coconut Milk has the power to bring warmth and joy in every bite. Make it once, and it will become a timeless addition to your culinary journey.
- To make this chingri recipe, firstly clean fresh prawn and devein. Sprinkle salt, turmeric and chilli powder on them and mix well. Set aside for ten minutes.
- Then, either finely chop/grate or grind the onions; slit the chilli.
- Heat some oil in a kadai. Put in the marinated prawns and fry them over medium heat till they get a slight colour. Remove the prawns and set aside.
- Next, toss in bay leaves, cinnamon, cardamon, cloves into the pan. Saute for 1-2 seconds.
- Add the onions and chilli. Saute the onions over medium heat till they start to brown.
- Tip in the ginger paste and fry for 2-3 minutes.
- Then sprinkle salt, sugar, red chilli powder, turmeric powder and cumin powder. Combine well.
- Put in the prawns and mix everything together. Pour a little water and cook covered for ten minutes.
- Then add the thick coconut milk and stir. Cook on a low flame till the gravy thickens.
- Add a dash of cardamom powder and some fresh ghee.
- Remove and serve Prawn Malai Curry with rice.
Love the taste of coconut? You’ll also enjoy Chal Kumro With Narkol.
🍽️ Chingri Curry Serving Suggestions
- Classic pairing: Steamed white rice
- With Bengali pulao for festive meals
- Alongside luchi (fried puffed bread) for a rich feast
- A small salad of cucumber and onions balances the richness
🔄 Prawn Malai Curry Variations
- Traditional Malaikari: Use freshly grated coconut milk instead of canned.
- Light version: Use less oil and replace with light coconut milk.
- Royal touch: Add a spoonful of ghee at the end.
- Spicy twist: Include mustard paste along with coconut milk for a sharp edge.
- Fusion style: Pair with noodles or coconut rice for a coastal twist.
💡 Tips for Perfect Prawn Malai Kari
- Always light fry prawns first – prevents them from becoming rubbery.
- Do not boil prawns too long in coconut milk, or they’ll toughen.
- Fresh coconut milk gives the best taste, but canned works in a pinch.
- A pinch of sugar balances the flavors beautifully.
🧡 You Might Also Love:
- Bengali Fish Kalia – Spicy Dahi Fish Curry
Dive into another Bengali favorite — a rich yogurt-based fish curry bursting with warmth and spice. Perfect for festive feasts! - Bhetki Macher Paturi – Fish Wrapped in Banana Leaves
A delicate, steamed fish recipe infused with mustard, green chili, and coconut – smoky, flavorful, and truly authentic. - Apollo Fish Fry – Crispy, spicy, and bursting with South Indian flavor! A perfect contrast to the creamy sweetness of this Bengali prawn curry. 🍤🔥
Chingri Malai Curry Recipe details below:
Chingri Macher Malaikari Recipe
Ingredients
- Jumbo Prawns - 12
- Onions – 3 large
- Green chilli – 1
- Ginger Paste – 1 tsp
- Bay Leaves - 2
- Cinnamon stick – 1
- Cloves - 5
- Cardamom - 6
- Oil - 3 tbsp
- Turmeric Powder – 1 tsp
- Salt to taste
- Sugar – ½ tsp
- Cumin Powder – ½ tsp
- Red Chilli Powder - 1 tsp
- Coconut Milk – 1 ½ cups
- Ghee - 1 tsp
- Cardamom Powder – ½ tsp
Instructions
- For this Bengali seafood recipe, clean and devein the prawn. Marinate with salt, ½ tsp of turmeric powder and ½ tsp of chilli powder. Keep aside for 10 minutes.
- Grate the onions and slit the green chilli. (You can also grind the onions to a smooth paste).
- Heat oil in a pan and lightly fry the prawns on both sides. Remove and keep aside.
- Add bay leaves, cinnamon, cloves and cardamom to the same oil.
- Once they start to splutter, add grated onions and green chilli. Fry for 4-5 minutes, till the onions brown.
- Add ginger paste and sauté for 2-3 minutes till the raw smell disappears.
- Add remaining red chilli powder, turmeric powder, salt and sugar. Add cumin powder. Mix well.
- Toss in the fried prawns, combine well and add ¾ cup of water. Cover and cook for 10 minutes.
- Add the coconut milk and simmer on low flame till the gravy thickens and the prawns are well cooked.
- Sprinkle some cardamom seed powder and top off with a blob of ghee.
- Remove and serve Chingri Macher Malai Curry with hot rice.
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Amazing ,this dish is really a great one i really love bengali dishes a lot . You have explained the steps so well and the picture you have putten up are so beautiful. I am going to try this out for my family thank you so much for sharing.