This creamy prawn curry is a Bengali delicacy eaten with traditional jeera rice. Sometimes called Chingri Malaikari, or Malai for short, this is now eaten throughout India and around the world.
The prawns are cooked in a thick coconut milk gravy with whole spices for a strong, flavorful dish. You will find prawn Malaikari a part of the menu in many Bong (Bengali) parties in the U.S.
We highly recommend making this flavorful dish with the prawn heads on, as they add another dimension of seafood flavor to this already delectable preparation. If you are not used to preparing prawns and cleaning prawn heads, don’t worry. You can still make a wonderful variation by shelling, deveining, and removing the heads of the prawns.
- 2 large onions
- 3 tomatoes
- 2 green chilies
- 3 tablespoons vegetable cooking oil
- 1 tablespoon ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon garam masala
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 2 cups coconut milk
- 2 pounds large prawns (also called tiger prawns)
- 3 tablespoons single cream
- Garnish: fresh coriander leaves