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chingri malai curry

…Poila baisakh special recipes…

…chingri malai curry or prawns / lobsters stewed in creamy coconut milk…

On one of my regular visit to Mumbai, we once dined in Gajalee at Andheri which is very famous for its seafood. Food was excellent but only if they could increase the portion that was being served specially for the lobster that we had ordered. The dish was pricey too. Not satisfying and still wanting some more, the very next day we went to Andheri’s local fish market and brought home these sea beauties that too in a reasonable price.

raw lobster

Raw lobster almost live from Andheri fish market

Without wasting any further time, I headed straight to the kitchen and dished out this recipe. It was amazing and taste was superlative and the fortunate ones who got to savor it still compliments me. So here goes the recipe.

You can substitute it with tiger or jumbo prawns or scampi or lobster. Bigger the size, the better it is.


chingri malai curry

Chingri malai curry or prawns in creamy coconut milk

Recipe: Chingri malai curry or prawns in creamy coconut gravy

Summary: Chingri malai curry or prawns in creamy coconut gravy is classic Bengali dish which becomes a star of many occasions and absolute family favourite


  • Lobster (or chingri/prawn): 4 pieces or 500gm
  • Onion (medium): 1
  • Ginger : 1″ stick
  • Garlic: 4-5 cloves
  • Scraped Coconut: 1 cup
  • Green chillies: 2-3
  • Black Peppercorns: 1 tsp
  • Cinnamon: 1″ stick
  • Black Cardamom: 1
  • Cloves: 4-5
  • Bay Leaves: 1 or 2
  • Cumin powder: 1 tsp
  • Red chilli powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Diluted Coconut milk: 1 cup
  • Concentrated coconut milk: 1/2 cup
  • Mustard oil: 1 tbsp
  • Salt and Sugar to taste
  • Coriander leaves (chopped): 1 tsp
  • A knob of butter


  1. Wash the lobster, de-vein it, and break the claws into long pieces. Smear it with salt and turmeric and leave for a while.
  2. In the meantime, dry roast the black peppercorns, cardamom, cinnamon, cloves and garlic on a tawa or griddle, till they leaves an aroma. Crush them finely in a mortar and pestle.
  3. To the scraped coconut add the green chillies, chopped onions, ginger and the freshly ground spice mix and blend them together in mixer to smooth paste. If requires add very little water during blending.
  4. Heat the mustard oil in a pan to its smoking point and saute the lobster for a minute.
  5. Remove it from the pan and to the same oil add the bay leaves and the above paste.
  6. Add the turmeric powder, cumin powder and red chilli powder.
  7. Fry on medium heat till the oil separates out.
  8. Add the diluted coconut milk, sugar, salt and simmer it for few more minutes.
  9. Add the lobster or chingri or prawn and cook for 5-8 minutes. For prawns it will be done in 2-3 minutes.
  10. Check the seasonings, stir in the concentrated coconut milk and add a dollops of butter before serving.
  11. Garnish with chopped coriander leaves and serve with pulao /pilaf.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 3

Culinary tradition: Indian (Bengali Cuisine)

My rating 5 stars: ★★★★★ 1 review(s)

prawn malai curry

Prawn malai curry

Chingri malai curry is an absolute favourite with Bengalis and is the star on any lavish buffet spread meant for special occasions, do try it out and let us know your feedbacks.

Have a good day and stay tuned for more such yummy Bengali recipes



  • Reply
    April 9, 2010 at 2:20 pm

    wow this looks amazing i love curries.. and this one looks amazing. not always easy in my area to get lobster.. but never the less


    • Reply
      sukanya ghosh
      April 11, 2010 at 11:56 am

      Thanks Maaya, yeah I agreed that, even in India you wont see these much often in the market. So whenever you got the chance, never miss it!

  • Reply
    Jayanti Bhattacharya
    November 15, 2010 at 11:39 am

    Hi Sukanya,

    Was browsing through your blog, will definitely try some of your recepies:) Have you written about our Spanish cooking as yet?

    Take care,

  • Reply
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    narkel ilish
    March 15, 2012 at 12:34 pm

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  • Reply
    Debadutta Misra
    February 21, 2013 at 4:27 am

    Dear Sukanya, I was very happy to see a recipe of prawn malai curry with the correct time for cooking of prawns. Most other recipes on other sites recommend frying prawns for 2 mins plus simmering for 10 mins. This makes the prawns hard and not as delectable. Your recipe will keep the prawns soft and delicious. Thank you

    • Reply
      February 22, 2013 at 9:20 am

      Thank you so much Debadutta for reading the recipe and observing the minute details. Prawns or shrimps are highly delicate to cook them preoperly, so longer they are out of the stove, better they are. Another way to keep them soft is to steam them for 2-3 minute beore dunking them in sauce.
      Thanks once again, we thrives on such appreciative note


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