Chingri Macher Malaikari

A rich Bengali curry made with prawns in a creamy coconut milk sauce, flavored with whole spices.

Preparation Time

• Prep: 15 mins
• Cook: 50 mins
• Total: 1 hour 5 mins

Ingredients

Main

• 1 lb prawns (keep some with heads on)
• 1 can coconut milk
• 5 tbsp onion paste
• 1 large clove garlic, coarsely chopped
• 1 tsp ginger
• 6 green chillies, slit

Whole Spices

• 4 small tejpata (bay leaves)
• 4 elaichi (cardamom)
• 6 laung (cloves)
• 2 small darchini (cinnamon sticks)

Seasonings

• Red chilli powder
• Turmeric powder
• Salt
• Sugar (a little)

Instructions

1. Marinate prawns:

   • Clean prawns
   • Mix with turmeric and salt
   • Set aside for 30 minutes

2. Prepare base:

   • Grind onions to paste
   • Note: If onion paste turns bitter, sauté onions until translucent before grinding

3. Cook prawns:

   • Heat oil in kadai/frying pan
   • Lightly fry prawns until golden
   • Remove to paper towel

4. Make curry:

   • In same oil, add chopped garlic until fragrant, then remove
   • Add bay leaves
   • Add coarsely pounded whole spices (cardamom, cloves, cinnamon)
   • Add onion paste when whole spices crackle
   • Fry with sugar until brown or oil separates
   • Add ginger paste and cook masala

5. Add liquids:

   • Pour in coconut milk
   • Add 1/3 can water (rinsed from can)
   • Add red chilli powder, turmeric, salt
   • Add green chillies

6. Final steps:

   • Simmer gravy on low heat for 25-30 minutes
   • Add fried prawns when oil surfaces
   • Cook until gravy thickens to creamy consistency

Notes

• Best simmered slowly for deep flavor
• Can adjust spice level to taste
• Traditional Bengali dish
• Serve with white rice or yellow pulao
• Keeping prawn heads adds extra flavor to the curry

Source

Chingri Macher Malaikari