Thursday, October 25, 2012

Chingri Macher Malai Curry or Prawn (Shrimp) Malai Curry

Whenever we think about sea food the first picture comes in our mind is Prawn. The best thing about prawn is, almost everybody likes it, so for preparing anything with prawn no need to think twice. I and my husband we both also love prawn so much. We Bongs cook prawn sometime with different vegetable also. Prawn makes any normal curry delicious.

Today I prepared one of the famous Bengali styles Prawn its called“Chingri Macher Malaicurry” or Prawn Malaicurry. It’s a very simple but truly very tasty preparation. The main ingredients of this dish are Mustard and Coconut.

Preparation time: 15 mints.

Cooking Time: 20 mints.

Serve for 2 people.


1.Prawn: 12 to 14 piece.
2.Mustard seeds: one table spoon.
3.Shredded coconut : one table spoon.
4.Three to four green chilies.
5.One tea spoon turmeric power.
6.Half tea spoon curd.
7.One tea spoon Coconut Milk or Fresh Cream.
8.Clove:2, Cardamom : 2, A small cinnamon stick.
9.Mustard oil for cooking.
10.Salt & Sugar as per taste.


Marinate the fish with little turmeric powder and salt.

Make a smooth paste with Mustard Seeds, Shredded Coconut, curd and turmeric powder with
some water.

Now shallow fry the prawn pieces and keep it aside.

Now put some more oil into the vessel and add the Whole Garam Masala and split green chilies
after 2 mints add the mustard paste mixture with some salt and sugar.

Cook till oil separate, now put some water and add the fried prawn pieces cook till the gravy become thick.

Before switch off the gas add the Coconut Milk or Fresh cream.

Chingri Malai Curry is ready serve hot with plain rice.