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Chingrir Malaikari(Prawn in coconut based gravy)

Chingrir Malaikari(Prawn in coconut based gravy)
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This is again another delicacy from Bengal cooked during festivals.It is prepared with jumbo prawns from the Bay of Bengal.The curry has flavor from the cream of coconut..


1.Prawns (6 to 8)
2.Ginger (1 inch)
3.Garlic (4 to 5)
4.Fresh dessicated coconut (1/2 cup)
5.Coconut milk(1/2 cup)
6.Chilly powder (1 tbsp)
7.Green chillies(4 to 5)
8.Turmeric (1 tbsp)
9.Salt (as per taste)
10.Onion (1 paste)
11.Mustard oil (1/4th cup)
12.Cumin powder(1 tbsp)
13.All spice powder( cardamon,cinnamon and cloves)




1.Marinate the prawns with turmeric and salt
2.Fry them in 2 tbsp of oil and take out of the pan
3.In the same oil add onion paste followed by ginger garlic paste
4.Make a fine paste of desiccated coconut and green chilies and add that into the curry.
5.Add cumin and red chilly powder and saute till oil gets separated.
6.Add the prawns and saute for few minutes.
7.Add coconut milk and allow it to simmer for some times.
8.Add  1/2 cup of water if necessary.
9.on low heat cover and cook for 5 minutes.Add 1/2 tbsp of all spice powder.
10.garnish with coriander leaves and serve with hot steamed rice.


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Indrani Sen