Chingri Macher Malai

Chingri Macher Malai

This a a typical Bengali dish and always made with prawns, lobster or even shrimp.

I was looking for a Goan prawn masala but found this recipe instead and thought it would make a nice accompaniment to the richer spicy vindaloo I was cooking and it did go well.

This recipe comes from Rick Stein’s India and is originally from Kewpies, a famous restaurant in Kolkata (Calcutta) and I can firmly recommend it as it tastes absolutely delish and it is very easy to make.

Serves 4


  • 400gm large raw prawns, peeled and deveigned but leave the tails on
  • 4 medium onions, 2 roughly chopped and 2 finely sliced
  • 25g ghee
  • 2 Indian bay leaves or a 3cm stick of cinnamon
  • 1/2 tsp garam masala
  • 15g ginger, finely grated
  • 3 cloves of garlic, crushed
  • 1 tsp Kashmiri chili powder
  • 1 tbsp turmuric
  • 1 tsp salt
  • 1 tsp sugar (palm or jaggery is better)
  • 250ml cocnut milk
  • 100ml water

Preparation method:

Put the 2 roughly chopped onions in a food processor with the garlic and ginger and blend to a paste.

Heat the ghee in a pan over a medium heat and add the sliced onions and fry until soft and golden then stir in the garam masala. Next stir in the paste of onion, ginger and garlic and the turmuric and chili powder and fry for a few minutes. Add a drop of water if the paste catches on the bottom of the pan. Stir in the prawns and cook for a minute or two then add in the coconut milk, salt and sugar.

Bring to a simmer and cook until the sauce is reduced by about a half and the prawns are pink.

Serve up with some basmati rice and enjoy!