Golda Chingrir Malai Curry Or Jumbo Prawn Curry

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Golda Chingrir Malaikari

Golda Chingri’r Malaikari is a classic Bengali preparation with Jumbo prawns aka Golda Chingri and coconut milk.It is renowned for its inimitable taste, texture and flavour. In this preparation, large tiger prawns (bagda chingri or golda chingri) are cooked in coconut milk with onion, tomato and a few fragrant Bengali spices. This luscious Bengali fish curry frequently appears on special occasions like marriage reception party (biye bari), annaprashan etc. Other than that, prawn malai curry recipe has occupied top places in reputed Bengali restaurants’ menu cards all over the world. It is mostly relished with steamed basmati rice but you can also pair up it with Bengali mishti pulao.

If we are discussing a potential menu for a Big Bengali feast, Chingri Malaikari is a must. Whether it is Bengali New Year celebration like Poila Boishakh or Jamai Shosthi, an intimate engagement ceremony between the bride and groom's families, Chingri Malaikari will usually grace the table to mark the special occasions. The love as Bengalis have for fish is an understatement and along with the Hilsa fish, prawn is a signature ingredient in Bengali and Bangladeshi cuisine.

What is Chingrir Malai Curry Or Malaikari?
There is always an ongoing debate about the origin of the dish. My theory is that this dish is most likely so ancient that no one knows exactly how it came to be. There are two running theories and it is generally an attempt at breaking down the linguistic elements of the name of the dish: Chingri Malaikari, where the word “malai” can have two different meanings.The word “Malai” in the Indian subcontinent means clotted cream. It’s a major ingredient in creating most desserts, cheese as well as a lot of savory dishes. Some people say the name “Malaikari” has to do with the creamy texture of the dish, which is due to the presence of the rich coconut gravy made from coconut cream and coconut milk.
In Bengali language the word Chingri is used interchangeably for both prawn and shrimp. When it comes to cooking malai kari, traditionally two kinds of prawns are used but one is generally preferred over the other.Golda Chingri, freshwater jumbo prawns and Bagda Chingri, tiger prawns. And both can be used for this recipe.




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45 Minutes

20 Minutes



Cooking Level

Meal Type

Festival Food
Durga Puja

Ingredients for Golda Chingrir Malaikari

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Preperation steps for Golda Chingrir Malaikari

  Clean the prawns very well and wash them & marinate the prawns with salt & turmeric for 15 minutes.

  Now heat oil in a non-stick pan and lightly fry the marinated prawns and keep aside. 

  In that remaining oil add whole cumin seeds, bay leaf and fry till for few seconds.

  Now add the onion paste and fry till light brown , add ginger & garlic paste and fry with onion. Now add turmeric, chilli powder & cumin powder to it and stir fry with 2 tablespoons of water.

  When oil start separating from the masala add salt, sugar & tomato and cover the pan to make the tomato soft & pulpy. You can add tomato puree instead of chopped tomato.

  When the tomatoes become pulpy, start frying again till all the masala becomes dry. Now then add the coconut milk & fried prawns to it and cover the pan and cook on low flame for about 15 minutes.

  Now pour "Prawn Malaikari" in a large bowl and garnish with ghee & fresh cream.

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Watch how to follow this recipe

Serving Tips

Serve with cucumber salad and steamed rice.


If giant prawns are not available use any prawns which are available in the market.

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