Chingri Malaikari Recipe—Bengali Prawn Malai Curry—Bengali Prawn Curry—Noboborsho Special

Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce. Don’t be fooled by the elegant appearance of this well-loved Bengali treat—chingri malaikari looks deceptively complicated to cook, when in reality it is easier to make than even chicken or egg curry!

The name of this chingri macher recipe bears somewhat of a double meaning. ‘Malai’ meaning ‘cream’ recalls the coconut-milk base in which the prawns are cooked. However, this prawn recipe seems to have made its way into Bengali kitchens through contact with Malaysian traders; so ‘malaikari’ is actually ‘Malay’ curry, which over time became ‘malai’ curry.

In this detailed video we show you how to prepare a gorgeous, creamy chingri malaikari, starting with a walkthrough of how you can clean and devein giant tiger (bagda) or freshwater (golda) prawns. With this step-by-step recipe video at your disposal, there is no reason why you should hop over to your nearest Bhojohori Manna to satiate your chingri malaikari cravings!

How to clean and devein prawns:
Bengali garam masala:

OUR KITCHEN TOOLS (affiliate links; we earn a small commission):

"Priyo Phuchkawala" composed by Bemanan for Bong Eats

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