Chingri Malaikari / Bengali Shrimps In Coconut Milk
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Prawns – 500 gms, medium size
  • Coconut milk – 150 ml
  • Onion – 2 large
  • Garlic cloves – 8 to 10
  • Bay leaf – 1
  • Cloves – 4
  • Green cardamom – 3 to 4
  • Cinnamon stick – 1 inch piece
  • Turmeric powder – ½ tsp
  • Mustard oil – 4 tbsp
  • Sugar – 2 tbsp
  • Garam masala powder – ¾th tsp
  • Salt to taste
  1. Wash, peel and devein the prawns keeping the tails intact, which will add more to the presentation.
  2. Smear the prawns with a pinch of turmeric and ¼ tsp salt.
  3. Heat oil in a wok and sauté the prawns quickly for a minute. Take out from the wok and set aside.
  4. Make a smooth paste of the onions. Crush the garlic cloves.
  5. Heat oil in the same wok in which the prawns were sautéed.
  6. When the oil is quite hot, temper it with the bay leaf, cloves, cardamoms and cinnamon stick.
  7. As the spices start to splutter and give out the aroma, add the crushed garlic. Saute it for a minute or two.
  8. Add the onion paste and saute till golden brown and soft.
  9. Now add the coconut milk, turmeric powder, sugar and salt. If the gravy looks too thick, add half a cup of warm water.
  10. When it comes to boil, add the sautéed prawns. Cover and cook on low heat for 5 minutes to let the prawns soak up all the flavors.
  11. Uncover the wok and check if the prawns are cooked through.
  12. If you want the gravy thicker, then boil it on high heat for 2-3 minutes more till it reaches to your desired consistency.
  13. Remove from heat and sprinkle the garam masala all over. Cover and keep for 5-10 minutes before serving.
  14. Serve the tempting chingri malai curry hot with basmati rice. Enjoy!
Recipe by Flavor Quotient at