Chingri macher malaikari

    1 hour 20 mins

    This recipe is a bengali delicacy. This is usually cooked on a festive occasion. This is one of my mom's favorites and I like to make it on special days such as her birthday or mother's day.


    California, United States
    33 people made this

    Serves: 6 

    • 6 jumbo prawns marinated in lime juice for 45 minutes
    • 1 tspn turmeric powder
    • salt to taste
    • 4 tbspn oil
    • 1 onion
    • 1/2 inch ginger
    • 4-5 pods garlic
    • 3 green chilies
    • 50 gms cashews
    • 10 raisins
    • 1/2 cup water
    • 1 tspn cumin powder
    • 1 tspn coriander powder
    • 1 tspn red chili powder
    • 1 tomato
    • 1/4 cup coconut milk

    Prep:15min  ›  Cook:20min  ›  Extra time:45min marinating  ›  Ready in:1hr20min 

    1. Wash the marinated prawns to remove the sour taste. Rub salt and turmeric powder into the prawns.
    2. Heat the oil in a pan for some time and with care fry the prawns while constantly turning for one minute.
    3. Set aside the prawns in a covered container.
    4. Blend onion, garlic and ginger, green chilies, cashews and raisins in a blender and make into a smooth paste with water.
    5. In the same oil that was used to fry the prawns, pour in the paste. Saute for 5-8 minutes. The color should now take up a bit of brownish tinge.
    6. Add remaining turmeric powder, cumin powder, red chili powder, and coriander powder. Keep stirring. Add water if needed. Add salt. Add slices of tomato. Mix in the prawns.
    7. Mix well, stir for 2-3 minutes and add water to make sauce. Let it simmer, add in coconut milk. let it simmer for 1-2 minutes.
    8. Serve hot with rice or pulao

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (1)


    hmmmm. sounds great. wl try today this Chingrir Malaikari. Is tomato really needed?  -  14 Mar 2014