Chingri Malaikari

Chingri/Prawn Malaikari


  1. 500 gms Tiger Prawns, retain the head and the last shell towards the tail, clean the waste sack from the head, devein from the back.
  2. Khara Masala (2 Bay leaves, 4 cloves, 3-4 green cardamom and a stick of cinnamon)
  3. 1 large Onion, finely sliced (not chopped)
  4. 1 large Onion paste
  5. 1 tsp each Turmeric and Red Chilli Powder
  6. Coconut milk (Thin)- 2 cups or 400 ml
  7. Coconut milk (Thick) -1 cup or 200 ml
  8. Sugar 1 tsp
  9. Salt to taste
  10. 4 to 6 green chillies, sliced halfway through


  • Marinade the Prawns in little salt and turmeric and keep aside
  • Heat ghee in a wok or kadai
  • Put the Khara Masala when the ghee starts smoking
  • Add sliced onions and sauté till it’s become brown and crisp, take care not to burn the onion
  • Now add the onion paste
  • Prepare a paste with turmeric, red chilli powder and 1 tbsp water; add this paste to the kadai
  • Continue stirring for few minutes
  • Remove the kadai from heat and wait for 1 minute to cool it down
  • Now add the thin coconut milk and bring it back to heat, get the content start boiling
  • Reduce the content to half by boiling
  • Add little salt and the green chillies
  • Add the Prawns, cover and simmer for 2 minutes (If the prawns are big, allow little more time)
  • Remove the lid, add sugar and cook for 30 seconds
  • Now add the thick coconut milk, and stir well
  • Adjust seasoning
  • Serve hot with Basmati Rice or Ghee Bhat (a Bengali Pilaf)