GastroNomads

Chingri Malaikari is a beloved and quintessential dish in Bengali cuisine, often prepared for celebrations and special occasions, including weddings and festivals. 

One prominent theory suggests that the recipe originated in Malaysia and was introduced to Bengal by Malaysian traders and sailors. 

Culinary historians note the similarities between Chingri Malaikari and Malaysian dishes like Kari Udang (coconut prawn curry) and Laksa, which also use coconut milk as a base. 

The term “malai” in Bengali means “cream” or “clotted cream”. This theory links the name to the dish’s characteristic creamy texture derived from coconut milk. 

Regardless of its foreign origins, the dish’s development was undoubtedly an act of Bengali culinary brilliance. 

This recipe has always been my childhood favourite , so many emotions attached to it , be it a birthday , my first job and offcourse my “Aibhurobhat” ( last meal before marriage ) .

With so many emotions , let me take you to a journey preparing this delicious recipe !!!

Ingredients

Let’s review what you need for this dish . Mostly available in all Indian/Asian Markets abroad .

1. Prawns – 500 gms
2. Onions – Medium size – 1 & 1/2
3. Tomato – Medium size – 1
4. Garlic – 3 big cloves
5. Ginger
6. Chillies – 2 / 3 as per spice levels – Soak it into water for 30 minutes
7. Cashew nuts – 10 nuts approximately
8. Spices
   • Turmeric powder
   • Cumin powder
   • Coriander powder
   • Chili powder
   • Garam masala powder
9. Coconut milk
10. Salt to taste
11. Musturd oil
12. Ghee
13. Coriander leaves for garnishing

Recipe

Now you have got all the ingredients in place . Let’s make Chingri Malaikari together !!!

1. Clean the prawns and marinade it with 1 salt and 1 spoon of turmeric .
2. Add one spoon of mustard oil on a cooking pan. Allow it to heat . Add the marinaded prawns and saute it for few minutes until all the prawns are cooked.
3. Blend onion , garlic , ginger , chilies into a smooth paste.
4. Blend the tomatoes and soaked cashew nuts .
5. Add one spoon of mustard and one spoon of ghee on a pan and allow it to heat . Once the oil is heated , add onion paste and fry it for 2/3 minutes stirring constantly until the raw aroma goes away. Next add the spices – 1 small spoon of turmeric , cumin and coriander ; 2 spoon of chilli powder ( you can add more for more spiciness) . Mix it well . You can add a little water so that the masala does not stick on the pan and burn. Keep it on medium flame.
6. Now pour in the tomato paste into the gravy and mix it throughly until you get a smooth consistency. This paste gives the gravy its beautiful , thick texture and signature richness.
7. Add in the cooked prawns and mix it well with gravy. and add in the coconut milk and mix it well and let it simmer for 5 minutes for more enhanced flavour on a medium flame.
8. Add garam masala and chopped coriander leaves for garnishing .
9. Serve it with hot rice !!!

Hope you and your family likes it !! See you soon with another recipe !!