Chingri Macher Malaikari Recipe | Prawns Malai Curry | Fish Recipe | Best Bengali Fish Curry | Smita

Learn How To Make Chingri Macher Malaikari Recipe from Chef Smita Deo only on Get Curried. Make this Prawns Malai Curry Recipe, a simple, quick and easy method of Prawn Malaikari Recipe, the Best Bengali Fish Curry at your home and share your experience with us in the comments below.

500 gms. Large prawns
1 medium onion, ground to a paste
3 pods of garlic, chopped
1 tsp. Ginger paste
10 green chillies, finely chopped
1 tsp. Sugar
2 cups of coconut milk
4 Bay leaves
4 Green cardamoms
4 Cloves
1” Cinnamon
2 tsp. Chilli powder
1 tsp. Turmeric powder
Salt, to taste
3 tbsp. Mustard oil

1. Marinate the prawns with salt and turmeric powder for 30 minutes and fry them golden.
2. In the same oil add the garlic and when the flavour is consumed by the oil remove the garlic and add the bay leaves.
3. Add the cardamom, cloves and the cinnamon and add the bay leaves.
4. Add the onion and the sugar and sauté till the oil separates.
5. Add the ginger paste and cook.
6. Add the coconut milk and 1 cup of water and stir continuously.
7. Add the chilli powder, salt and stir continuously.
8. When the gravy boils add the prawns and cook on a low flame till the curry turns creamy.
9. Serve with steamed rice.

Prawns Malai Curry is ready to eat!

Host: Smita Deo
Director: Narayan Thakur
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout
Editing: Kishor Rai
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Pvt Ltd

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vincent gitiva says:

Love it

Rik V says:

too watery

Partha Das says:

please try and cook an Assamese curry..-Masor tenga would be perfect. (Fish with sour tomato curry).

Swapnaneel Sarkar says:

Thank u so much for shere dis bengali recipes…And I m bengali so I know how testy it is….If you love prawn you can make it easyly…bengali is d most beautyful cusin in India….

disc33 says:

So stereotypical of her to say Bengalis start and end the conversation with fish. We’re known for our sweets as well. Gosh. Haha.

Bratati Deb says:

Malai curry is incomplete without malai/coconut cream. Scrapped coconut, cashew/poppy seeds paste are also added to enhance the creaminess. Quite a different version of the recipe.


Good after noon mam, this is very delicious & nice color recipe, thanks for the video.

Kiran Suryawanshi says:

so yumyyyyyyy

Arpita Majumder says:

Hi Mam sorry to say u being a Bengali chingrimacher malaikari is one of d famous dish in Kolkata bt what u hv made is nt at all like this secondly the gravy should be thicken enough as cashew nut paste n poppy seeds paste also goes in that dish which u didnt mention at all n honestly u rly disappointed the Bengali people

jyotirmoy banerjee says:

Cumin can also be added…

Pavan Thanay says:

I am the first viewership

jyotirmoy banerjee says:

Garam masala powder and drizzle of ghee at the end enhance the flavour of this dish. 🙂



Akshay Bangera says:

Garlic??? Jo fry karke baju mein rakha tha!!!??

Luxmi Anodin says:

Can I use another oil than mustard oil for this recipe?

Mousumi Ghosh says:


Victoria Coura says:

I wish my family liked spicy food so I could do that for our Sunday lunch. I couldn’t possibly eat all that shrimp by myself hahaha

Souromi Bhowmick says:

Nice try and I appreciate it. I’m a huge fan of get curried . I always follow get curried and I am a bong. But here I would like to say this is not how exactly a pure Bengali will make chingrir Malaikari. Some ingredients are still missing. Most of all the main thing is to add freshly scraped coconut (must) and other masalas too. This is just a chingrir jhol. Hopefully next time we can get other good bengali recipes 🙂


Wow wow ) like video.

Saumendra Ray says:

Bengalees love fish! that doesn’t mean they talk about it all the time. maybe you were in a conversation with cats.

tanmoy bal says:

Not even close to what we Bengalis cook

chandrima saha says:

thanks for this recipe.

Madhu Datar says:

you have to sprinkle bengali garam masala on top after it is done.

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