Sunday, November 25, 2012

Happy Thanksgiving with a Delicious One

King Prawn Malai-Curry: An Indian-Bengali Delicacy

Happy Thanksgiving to all my beautiful friends!!! I know Thanksgiving was on last Thursday, but please let me take this opportunity to THANK all of you guys for being a part of my journey called LIFE. I feel so blessed!!!

Though, there is significant traditional history behind 'Thanksgiving'; in current days it's more about spending time with family, having fun, and of course enjoying great foods and drinks!

So, I wanted to share a delicious recipe here for the first time. It is the king prawn malaicurry, more famously known as chingri malaicurry (in bengali). I can guarantee, if you fancy Indian food you are gonna love it.


King Prawn: 1 Lb
Ghee or Clarified butter: 1 tbsp (If you want it to be a little healthy, use veg oil instead)
Onion paste: 1 cup
Ginger paste: 1 1/2 tsp
Ground turmeric: 1 1/2 tsp
Ground clove: 1/4 tsp
Ground green Cardamom: 1/4 tsp
Ground Cinnamon: 1/4 tsp
Coconut milk: 2 cup
Salt: to taste
Sugar: to taste
Optional, Thai hot chilli paste: to taste (if you like it hot at all!)


First, clean and wash the prawn.
Prepare spices. 

Marinade prawn with a little amount of each spices except ground cardamom, sugar and coconut milk for 30-40 minutes.

After marination, heat ghee in a pan.

When the ghee is heated adequately, add onion paste, ginger paste, ground turmeric, ground clove, ground cinnamon, hot chilli paste (if you are using) and mix and cook them well in oil on medium heat.

Tip: To check whether the oil is adequately hot, add a little bit of onion paste; it should splatter right away.

After cooking the spices for about 10-15 minutes (ghee will start to come out from the spices as bubbles), add prawn into the spice mix.

Fry prawns with spices; it will start to turn into a red-brown/orange shade. Fry until prawns are brown all over.

Add coconut milk***, sugar and salt at this point.

Mix everything evenly and let it sit on high heat until the liquid starts boiling.

After it starts boiling, cover the pan. Heat will be on low at this stage.

Let it boil for 15 minutes or until prawns are done. It should look like above picture.

Add cardamom powder after you turn off the oven and cover it for another 5 minutes.

And, there you have one of the most yummy dishes from eastern part of India.


I hope you all had a wonderful 'Thanksgiving' and you liked this recipe! If you are gonna try it, make sure you share your experience with us. Thank you all once again.
All the best.

***You can either use canned coconut milk or dessicated coconut for making the milk. I used the second option. First, add some boiling water to dessicated coconut. Wait for half hour or so; then grind it very well. Last, sieve out the milk.


  1. Looks nice!
    Thanks for the comment =)

  2. super yummy! :p

  3. ww!!looks so yummi!! :P :P

  4. This post made me ridiculously hungry! I'm going to have someone make it for me since I don't want to burn down my kitchen!


  5. This looks delicious!

    <3 Josephine


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