Golda Chingrir Malaikari or Tiger Prawns Cooked in Coconut Cream and Spices

Chingri Malaikari is an epic Bengali prawn curry with the umami flavours from large freshwater tiger prawns cooked in luscious super-creamy coconut cream and infused with a subtle hint of turmeric, chillies and spices. This seafood delight may sound and look time-consuming but it is super easy and requires fewer steps than a simple egg curry!


  • 1 Kg Freshwater Tiger Prawns (you can use a different variety but make sure they are large)
  • 1.5 Cup Onion Paste
  • 2 Bay Leaves
  • 4-5 Dried Red Chilies
  • 2-3 Cardamom Pods
  • 3-4 Cloves
  • 2-inches Cinnamon Stick
  • 1 Tbsp Ginger Paste
  • 1.5 Tsp Turmeric
  • 2 Tsp Kashmiri Red Chilli Powder (you can adjust the spice level) 
  • 1 Tsp Garam Masala
  • Vegetable Oil/Mustard Oil
  • 1/2 Cup Yoghurt
  • 8-9 Green Chillies (slit)
  • 400 ml Coconut Milk 
  • 1 Cup Cream of Coconut (or malai)
  • 1/2 Cup Coconut (freshly grated)
  • Salt to Taste
  • Sugar
  • Ghee


Prep: 10 minutes
Cooking: 20 minutes

  1. Wash, clean and devein the prawns. You may leave the flavorful head intact.
  2. Marinate the prawns with a pinch of salt and 1 tsp turmeric powder. Set aside.
  3. Heat oil in a large deep flat pan. Fry the prawns on medium to low heat for about a minute. Do not crowd the pan, fry the prawns in batches. Do not overcook as there is a risk of the meat getting tough. Once done, set aside.
  4. Now put some ghee in the same pan with dried red chillies, bay leaf, cardamom, cloves, and cinnamon. Add onion paste along with 1 1/2 tsp sugar, and fry for about 10 minutes on medium to low heat or until the onions are a nice golden brown. Sauté at regular intervals to make sure the onions don’t burn.
  5. Next, add the ginger paste and fry for another 5 minutes.
  6. Add turmeric and Kashmiri red chilli powder to the mix and keep sautéing to make sure the masala mix does not stick to the pan.
  7. When the oil starts to separate and the masala sticks to the pan, add in 1 cup of the coconut milk along with the slit green chillies and a pinch of salt.
  8. Beat the yoghurt, make sure there are no lumps and add it to the pan. Lower the heat and mix the masala immediately to prevent the yogurt from splitting. Cook it for 5 minutes.
  9. Now add the rest of the coconut milk, coconut cream and grated coconut. Cover and cook on medium to low heat for 5 minutes. Add in the prawns, cover and cook for 5-7 minutes more. At this stage, you may taste the curry and adjust the sugar and salt levels according to your taste buds.
  10. Turn off the heat and sprinkle garam masala before serving.