Here’s How to Make Bengali-style Prawn Curry or Chingri Macher Malai Curry

Bengali cuisine has a reputation for being decadent, aromatic, and utterly delicious. From its delectable and irresistible sweets to lip-smacking seafood specialities, Bengali food can make anyone drool! One such dish that deserves a special mention is the Chingri Machher Malai curry or Prawns Malai curry.

As the name suggests, this prawns-based dish has a creamy gravy, and the use of local spices, and coconut milk amps its flavour and taste. It is a delightful dish that you can have anytime of the day. The dish tastes best when it is served with steaming hot rice.

Preparation time of Bengali-style Prawn Curry: 45 minutes

Ingredients needed for Bengali-style Prawn Curry Recipe

• Prawns (250g)
• Turmeric powder
• Ghee
• Whole garam masala – cinnamon, cardamom, cloves
• Garam masala powder
• Onions (finely chopped)
• Ginger- garlic paste
• Tomato puree
• Sugar
• Coconut milk (250g)
• Cooking cream
• Green chillies 

How to Make Bengali-style Prawn Curry Recipe

• Wash and clean the prawns well, and marinate it with turmeric powder, and salt. Let it rest for a few minutes.
• Heat ghee in a frying pan, put in the marinated prawns, and cook it for a few minutes until the meat turns pink.
• Turn off the heat and keep the prawns aside in a plate.
• In the same pan that you cooked the prawns, add some ghee.
• Temper the whole garam masala and fry some onions in the ghee until it turns brown. Make sure that you cook the onion on slow heat.
• Add ginger-garlic paste, tomato puree, salt as per taste, a spoonful of sugar, freshly made coconut milk, cooking cream, green chillies and combine the ingredients well to form a nice, juicy gravy base. Let the gravy cook for some time, until it starts bubbling up.
• Now, add the cooked prawns to the gravy, and add one spoon garam masala powder, and a couple of spoons of fresh ghee and let the prawns cook in the gravy for a couple of minutes.
• The prawn malai curry is ready! Transfer the dish to a serving bowl and enjoy!

About Bengali-style Prawn Curry

The origin of Chingri Macher Malai curry has an interesting story attached to it. Many locals in Bengal believe that it is a quintessential Bengali dish. However, according to some legends, the dish was brought to the Bengal shores by Malaysian sailors. 

It is believed that the dish is inspired by a Malaysian dish named ‘Maloy Curry,’ which was later adopted by the locals and modified into a signature Bengali dish as Chingri Macher Malai Curry.

The dish is quite popular throughout Bengal, and it is usually served during weddings and other celebrations. 

Gourmet Getaways by Club Mahindra

At Club Mahindra resorts, we strive to serve our patrons the best of the local cuisine. The chefs at the restaurants in our resorts bring with them years of experience and expertise. They have a deep understanding of flavour profiles, and every dish they create is high on flavour, and taste.

Our chefs also source the best local ingredients to serve the most authentic regional cuisines. While holidaying at the Club Mahindra resorts, you can enjoy a range of local delicacies like Chingri Macher Malai Curry and other Indian and international dishes.

About Club Mahindra chef – Debraj Bhaumik

Trained in many international cuisines like Italian, Mexican, and Lebanese, and having worked in the middle east under eminent chefs of the world, Chef Debraj Bhaumik is a culinary master. With over 26 years of experience, Chef Bhaumik has won many coveted awards, including the National Award – Chef of the Year in 2007.

Currently the Cluster Executive Chef at Club Mahindra Tamil Nadu and Karnataka resorts, Chef Bhaumik has an undying passion for Indian cuisine. He has done extensive research on the different regional cuisines in India. He has been using all his knowledge, skills, and techniques to curate the best menu for the patrons at Club Mahindra resorts.