Chingri Macher Malaicurry / Prawn Coconut Masala

I am not too much of a fish lover, but I love prawns (also called shrimps, though prawns are supposedly slightly larger than shrimps), specially the Bengali style of making ‘Chingri Macher Malacurry’. This dish is very popular in most of the Bengali households. I first got inspired to prepare this  from my neighbour who stays above us ‘Rimi’. We had it with plain steaming rice and it tasted simply delicious and lip-smacking.


  • Prawns (shelled and headless) – 400 gms
  • Garlic cloves (chopped)   – 2-3 (optional)
  • Ginger paste 1 tsp
  • Whole garam masala –
    • Green cardamom  – 3-4
    • Cinnamon  – 1 inch stick
    • Cloves 3-4
  • Bay leaf – 1 or 2
  • Onion (finely chopped or made into a paste) – 1 medium
  • Red chilli powder – to taste
  • Salt – to taste
  • Sugar – 1 tsp or to taste (optional)
  • Grated coconut – 1/2 cup (if using coconut powder soak it in 4-5 tsp of milk for a while, or may also use 1 cup coconut milk
  • Garam masala powder – 1 tsp (more if you want it spicy)
  • Green chillies – to taste
  • Ghee (Clarified Butter)- 1tsp
  • Turmeric powder – 1/2 tsp + 1/2 tsp
  • Oil – 2 tbsp
  • Water – 1 cup


  • Peel, devein and wash the prawns. Remove the tail if desirable (that’s what I usually do).
  • Sprinkle 1/2 tsp of salt and 1/2 tsp of turmeric powder and mix well.
  • Heat oil in a pan on medium flame.
  • Saute the prawns till they are light golden and cooked all the way through (about 5 minutes). Do not over cook them. Once done remove them from the pan keep aside in a plate.
  • In the same pan (ensure the oil is hot and has not cooled off), add the chopped garlic cloves.
  • As soon as the fragrance of the garlic rises, take out the garlic from the oil so that the oil is now garlic flavored but there is no garlic in the gravy.
  • Add bay leaf, whole garam masala, ginger paste and chopped green chillies.
  • Add in the onions,  and cook till they turn brown. Alternatively, make a paste of onion, ginger, whole garam masala and green chillies and fry in the pan till browned.
  • Add in salt, red chilli powder, 1/2 tsp turmeric powder and water and cook for another minute.
  • Add in the grated coconut, garam masala powder & sugar and mix well.
  • Cover and allow the gravy to come to a boil.
  • Add in the prawns, cover and cook for about 10 mins.
  • Once done, turn off the flame and add Ghee (optional).

One thought on “Chingri Macher Malaicurry / Prawn Coconut Masala

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s