Chingrir Malaikari

As promised here I am with my “Chingrir malaikari” recipe to mark the 2000+ hits of my blog. Prawns are always a delicacy in all Bengali household and even those who loves fish but are afraid of those bones. I would share one very interesting fact about prawns, though we call it Chingri mach(fish) in Bengali , but actually it is not a fish. According to the characteristics of prawns scientists have grouped it as an arthropode,i.e, it is an insect. You can also use shrimps for this preparation.


Prawns (Chingri): 1kg, deshelled

Coconut milk(Narkeler dudh): 1 1/2 cup

Whole garam masala: 1tablespoon

Ghee: 2 tablespoons

Curd (Doi): 1/2 cup

Garlic-ginger paste (Aada-rasun bata): 1teaspoon

Turmeric powder(Halud guro): 2 pinches

Chilli powder (Sukhno lankar guro): 1/2 teaspoon

Salt to taste


Just a few words before we start with the cooking procedure. Prawns are very delicate, so beware when you are deshelling them. Keep the head of the prawn intact, but wash it carefully. Marinade the prawns after washing with curd and garlic ginger paste for at least an hour.

Whole garam masala consists of green cardamon: 3 /4, cloves: 5, cinnamon: 1” piece


  • Heat the ghee in an wok and add the whole garam masala, sauté for just a minute.
  • Add the marinated prawns to the wok.
  • Sauté the prawns for just a few minutes so that it becomes a bit stiff.
  • Add the coconut milk, chilli powder,ginger-garlic paste, salt and turmeric powder.
  • Cook till the gravy thickens.

Serve with rice and enjoy the delicious but easy to cook chingrir malaikari. Keep looking for more recipes here. Till then happy cooking and happy eating.

Sending this to Sunita’s Think Spice event of the month.

Sending it to SWC-West Bengal hosted by Lakshmi of Cooking Station.

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