The Chingri Malaikari Recipe You Need To Try!

This amazing and delicious Chingri Malaikari or Prawns Malai recipe is shared by a very dear friend Chef Dibyendu Roy, who is the Executive Chef at Marriott Resort & Spa, Miramar. He and his wife Shimul Saha Roy have together created this recipe and these days during the lockdown, the chef is exploring the joy of simple home-cooked meals.

I am sure during this quarantine, many of us have taken more interest in cooking than ever and trying new recipes is a great way to keep your creativity going. So do try this recipe and let us know your inputs in comments.

So, let’s get started

Medium Sized Prawns1/2 kg
Cinnamon Sticks2
Cloves and Cardamom 4-5 Each
Bay Leaves2-3
Medium Sized Onion Chopped1
Chopped Ginger1 Tablespoon
Coconut Milk2 Cups
Green Chillies Slit2
Mustard Oil1/3 Cup
Turmeric Powder1/2 Teaspoon
Water1/4 Cup


Step 1

Wash The Prawns Thoroughly
To prepare this Chingri Malaikari, remove the hard shell but leave the tail on. De-vein the prawn and marinate with turmeric and salt and leave aside

Step 2

Heat oil and add bay leaves. Coarsely pound the cardamom, cloves and cinnamon along with prawns. Fry till golden brown and keep aside.

Step 3

Add the ginger paste, onion and cook. Stir and add the can of coconut milk. Add a little water in the can, mix well and add it too. Add little turmeric powder, salt and green chillies. Add the sautéed prawn in it.

Step 4

Let it simmer on low heat for about 15-20 minutes. If, the prawns are not tender, cook them for another 5-10 minutes.

Step 5

Cook on low flame for some more time till the gravy thickens and becomes creamy. Serve with hot white steamed rice.

You can also try these healthy and yummy recipes that I recently made- Honey Oatmeal Cookies and Choco-Peanut Butter Nice Cream but don’t forget your Fitness Goals

2 thoughts on “The Chingri Malaikari Recipe You Need To Try!

  1. This looks and sounds gorgeous! I wish I could make dishes like this but my cooking isn’t up to par.
    Thanks for sharing.

  2. This recipe is right up my alley. I’m a big fan of cardamom, the scent it imbues into dishes is just incredible. And, of course, you can never go wrong with shrimp.

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