Chingri Malaikari Recipe—Bengali Prawn Malai Curry—Bengali Prawn Curry—Noboborsho Special
Recipe Information
Chingri Malaikari
Cultural Context
Chingri Malaikari is a beloved dish from Bengal, celebrating the region's rich culinary traditions with its use of prawns and coconut milk. Traditionally served during special occasions and festivals, it embodies the essence of Bengali hospitality. Today, this dish has found its way into homes worldwide, often adapted with local ingredients while still honoring its roots.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: milk + coconut extract
Light coconut milk reduces calories while maintaining flavor.
prawns
🥗Healthier: tofu
💰Cheaper: fish
Tofu is a plant-based alternative, while fish is often less expensive.
Clean the prawns by removing antennae, eyes, and legs, keeping the blue legs for presentation.
Cut along the back to locate and discard the intestine.
Remove the triangle from the prawn head if desired.
Coat prawns with ½ tsp salt and ¼ tsp turmeric.
Heat vegetable oil in a pan and fry prawns in batches for 45 seconds on each side, then set aside.
In the same oil, temper with dried red chillies, bay leaves, cardamom, cinnamon, and cloves.
Add onion paste and sugar, sautéing on medium heat until brown for about 10 minutes.
Add turmeric and kashmiri red chilli, then a splash of thin coconut milk to help fry the spices.
Stir in ginger paste and sauté on medium heat for 5 minutes, adding more thin coconut milk if needed.
Beat the yoghurt until lump-free and stir it in to prevent splitting.
Add slit green chillies and salt, then the rest of the thin coconut milk.
Keep cooking until oil separates, about 4 minutes.
Add thick coconut milk and the fried prawns, including drippings, cover, and simmer on low heat for 5 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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