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Prawn Coconut Curry (Prawn Malaikari/Chingrir Malaikari)

Prawn Coconut Curry (Prawn Malaikari/Chingrir Malaikari)

Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 10 minutes
Total Time 45 minutes
Cuisine India
Servings 2
Calories 260 kcal


  • 300gr prawns
  • 1 large onion
  • 2 teaspoons ginger paste
  • 200ml of coconut milk
  • 3-4 fresh green chillies
  • 3 tablespoons oil
  • Salt to taste


  • 1 bay leaf
  • 3 green cardamoms
  • ½ cinnamon stick
  • 2 teaspoons of turmeric powder
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon garam masala


  • Peel the prawns without removing the head and the tail, better. Devein with the help of a toothpick. Mix them with 1 teaspoon turmeric powder and a pinch of salt and set aside.
  • Cut the onion into squares and blend them in a blender.
  • Heat the oil in a frying pan. Fry the prawns on each side for a few seconds. It has to be for a very short time, otherwise, the prawns will have a chewy texture.
  • Remove the prawns and set them aside. In this same oil (which has all the flavour of the prawns) add all the whole spices: bay leaf, cardamoms, and cinnamon stick.
  • Add the onion paste and fry until the water from the onion evaporates. Add ginger paste, turmeric powder, red chilli powder and a little bit of salt. Fry for a few minutes until oil separates.
  • Add the coconut milk and a little bit of water. Stir everything well and bring to a boil. Then add prawns and salt. Let cook on medium heat for 5-6 minutes.
  • Turn off the heat. Add fresh green chillies and garam masala. Cover and leave to rest for another 5 minutes before serving.
  • Serve it with hot Basmati rice.