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Poila Boisakh Special!

Chingri Macher Malai Curry

It’s Poila Boisakh (Bengali New Year!) and we bring you the classic mouth-watering Bengali dish involving fresh succulent prawns cooked in creamy coconut milk laced with aromatic spices.

Chingri Macher Malai curry or Malaichingri is an iconic Bengali dish that is widely popular in the Indian subcontinent. This delectable dish is made with preferably Tiger Prawns (Bagda Chingri), or giant freshwater prawns (Golda chingri) cooked in a creamy coconut milk gravy (malai) and seasoned with a special combination of aromatic herbs and spices. Coconut milk and cashew nut paste are used to give the dish a rich and creamy texture. Typically eaten with steaming rice, the dish makes for a hearty and filling addition to any meal. Whether you’re a seafood lover or a curry aficionado, this recipe is sure to tantalize your taste buds and leave you wanting more!

A traditional Bengali dish- Chingri Macher Malai Curry has a rich history and cultural significance in the region. The word “Chingri” means prawn or shrimp in Bengali, and “Malai” means cream or coconut milk. One school of thought theorizes that this prawn recipe appears to have entered Bengali kitchens through interactions with Malaysian traders; as a result, “malaikari” is actually “Malay” curry that over time became transliterated as “malai” curry.

The recipe for Chingri Macher Malai curry has evolved since, with different regions and families adding their own unique twists and flavors. Today, it is a beloved dish in Bengali cuisine and is often served at special occasions and celebrations like Poilaboisakh

Chingri Macher Malai curry is not just a delicious and flavorful dish but also represents the cultural heritage and culinary traditions of the Bengali people.

Has your mouth started watering yet?

Right! Let’s get started with the recipe

Yields:  6 servings

What we need-


  • 500g medium-sized prawns, deveined and cleaned
  • 1 cup coconut milk
  • 1 large onion, finely chopped
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 2 green chilies, slit
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Sugar to taste
  • Chopped coriander leaves for garnishing


  • Heat oil in a pan over medium heat. Add bay leaves, cinnamon stick, and cardamom pods, and sauté for a few seconds until fragrant.
  • Sauté the chopped onions until golden brown.
  • Add ginger and garlic paste and sauté for a minute until the raw smell goes away.
  • Add turmeric powder, cumin powder, coriander powder, and red chili powder to the pan and sauté for a few seconds.
  • Next, we add a little oil to a separate pan and cook the prawns for 2-3 minutes until they turn pink. Once done, remove the prawns from the pan and keep them aside.
  • We come back to our sautéed spices and add coconut milk to it and stir well. Add salt and sugar to taste and let the sauce simmer for 5-6 minutes.
  • Add the cooked prawns to the pan and mix well. Let it cook for 2-3 minutes.
  • Add green chilies to the pan and mix well. Continue cooking for another minute and then turn off the heat.
  • Sprinkle chopped coriander leaves on top and serve hot with steaming rice

(& finally!) Enjoy the rich delicious flavors of Chingri Macher Malai curry!

Shubho Noboborsho!


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