📝 About This Recipe
Chingri Macher Malaikari is the undisputed crown jewel of Bengali festive cuisine, originating from the coastal regions of Bengal where coconuts and prawns are abundant. This luxurious dish features jumbo prawns simmered in a velvety, golden gravy made from thick coconut milk and a delicate blend of aromatic spices. It is a masterful balance of creamy sweetness and subtle warmth, traditionally reserved for weddings and special celebrations.
🥗 Ingredients
The Prawns
- 500 grams Jumbo Prawns or Tiger Prawns (cleaned and de-veined, but keep the heads and tails on for authentic flavor)
- 1 teaspoon Turmeric powder (divided for marinade and gravy)
- 1 teaspoon Salt (adjust to taste)
- 4 tablespoons Mustard oil (essential for the authentic pungent aroma)
Aromatics and Whole Spices
- 2 pieces Bay leaves
- 4 pieces Green cardamom pods (lightly crushed)
- 1 inch Cinnamon stick
- 4 pieces Cloves
- 2 pieces Dried red chilies
The Gravy Base
- 1/2 cup Onion paste (processed until very smooth)
- 1 tablespoon Ginger paste
- 1 teaspoon Kashmiri red chili powder (for a vibrant red color without excessive heat)
- 1 teaspoon Sugar (to balance the richness of the coconut)
- 4-5 pieces Green chilies (slit lengthwise)
- 1.5 cups Thick coconut milk (use high-quality canned or freshly squeezed)
Finishing Touches
- 1 tablespoon Ghee (clarified butter)
- 1/2 teaspoon Bengali Garam Masala (a blend of cardamom, cinnamon, and cloves)
👨🍳 Instructions
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1
Wash the prawns thoroughly. Rub them with 1/2 teaspoon of turmeric and 1/2 teaspoon of salt. Let them marinate for 10-15 minutes.
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2
Heat the mustard oil in a heavy-bottomed pan or wok until it reaches its smoking point, then turn the heat down slightly.
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3
Gently sear the prawns in the hot oil for about 1 minute on each side until they turn golden-orange. Do not overcook them at this stage. Remove and set aside.
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4
In the same oil, add the bay leaves, cardamom, cinnamon, cloves, and dried red chilies. Sauté for 30 seconds until fragrant.
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5
Add the onion paste to the pan. Sauté on medium heat for 5-7 minutes until the raw smell disappears and the paste turns a light golden brown.
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6
Stir in the ginger paste and sauté for another 2 minutes. Add a splash of water if the spices start to stick to the pan.
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7
Add the remaining turmeric powder, Kashmiri red chili powder, and sugar. Mix well and cook until the oil starts to separate from the spice paste.
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8
Pour in half of the coconut milk and stir gently. Bring the mixture to a slow simmer on low heat.
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9
Carefully slide the fried prawns back into the gravy along with the slit green chilies.
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10
Add the remaining coconut milk and season with salt. The gravy should be thick and creamy.
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11
Cover the pan and let it simmer on low heat for 5-6 minutes. This allows the prawns to absorb the flavors without becoming rubbery.
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12
Remove the lid and drizzle the ghee over the top. Sprinkle the Bengali garam masala powder.
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13
Turn off the heat, cover the pan again, and let it rest for 5 minutes before serving to allow the aromas to meld.
💡 Chef's Tips
Never overcook the prawns; 5-7 minutes of total simmering is plenty to keep them tender. If using canned coconut milk, shake the can well or whisk the milk before adding to ensure a smooth consistency. Mustard oil is the soul of this dish; if you must substitute, use a neutral oil but the flavor profile will change significantly. To get the best flavor from the prawns, leave the heads on as the 'fat' inside the head adds incredible depth to the gravy. Adjust the number of green chilies based on your spice tolerance; the dish is traditionally mild to medium.
🍽️ Serving Suggestions
Serve steaming hot alongside fragrant Basmati rice or Ghee Rice (Pulao). A side of Gondhoraj lebu (aromatic Bengali lime) wedges adds a refreshing citrus note. Pair with a light cucumber and onion salad to cut through the richness of the coconut milk. For a complete Bengali meal, serve after a starter of 'Bhaja' (fried vegetables). An off-dry white wine like a Riesling complements the creamy and slightly sweet notes of the curry.