54 Comments

  1. GratefulPrayerThankfulHeart
    April 15, 2013 @ 8:08 pm

    Such a beautiful presentation and I know it must taste wonderful!

    Reply

    • Krishna
      August 4, 2017 @ 3:18 am

      Yeaaaa ,,,,,Its Just as Good as it Looks,,,,,,, Bengali Food is the best i ever had in my whole Life.

      Reply

  2. Shobha
    April 15, 2013 @ 8:29 pm

    Wow .. mouth-watering preparation..

    Reply

  3. Amelia
    April 16, 2013 @ 12:02 am

    Hi Purabi, your king prawn curry look superb. Love the gravy, it look so good, I don’t mind to have extra rice, please. LOL

    What a coincident, I post prawn curry in my blog too. :))
    Have a nice week ahead,regards.

    Reply

  4. Rosita Vargas
    April 16, 2013 @ 12:58 am

    Se ve irresistible me encanta muy muy rico,abrazos y abrazos.

    Reply

  5. Belinda
    April 16, 2013 @ 1:30 am

    Ooo, I can almost smell it! I love Malaysian food because of those multi-dimensional influences.

    Reply

    • Probuddho
      June 4, 2013 @ 6:49 am

      this is an indian dish particularly bengali dish not an malaysian dish

      Reply

      • hussain
        September 16, 2013 @ 11:16 am

        Probuddho, if you were to read PN’s foreword on this dish, you’d know where Belinda is coming from. I’m a Singaporean of Bengali descent. I can tell you for a fact that coconut isn’t as big an ingredient in Bengali cooking as it is in Malaysian, Thai or Indonesian food. Besides, these ASEAN countries have been exposed to a wide variety of culinary influences from all over Asia and indeed the world so much so we have in this region a mind-boggling spread of choices. If you were to try Malaysian and Indonesian deserts you’ll know for a fact that coconut is widely used as is with banana leaf and fruit and a particular leaf called ‘pandan’ in Malay, which gives such a sweet aromatic flavour. I love their desserts and and many of their dishes such as rendang, asam pedas etc. With such a wide choice of cuisines, my wife and I still do get bored and lost as to what to have for our meals. PS. PN, my wife is a Filipina and she loves to cook and experiment with new dishes. My little daughter is a huge fan of her mum’s cooking. She cooked this dish today. She did not refer to your recipe but some other’s on youtube. I show her your ingredients and she said it’s almost all there. My daughter had 2 full plates of rice and would have had another if we did not stop her and she’s only seven. That says a lot, doesn’t it?

        Reply

        • Purabi Naha
          September 16, 2013 @ 11:31 am

          Thank you Hussain for such wonderful feedback! Hope your wife will try out one of my recipes as well!

          Reply

  6. Hamaree Rasoi
    April 16, 2013 @ 2:57 am

    Shubho Noboborsho to you Purabi. The malai kari dekhte phataphati hoyeche. Wonderfully prepared.
    Deepa

    Reply

    • Purabi Naha
      April 19, 2013 @ 5:21 pm

      Thanks Deepa. Tomakeo janalam, Shubho Noboborsho!

      Reply

  7. Priya R
    April 16, 2013 @ 3:33 am

    what lovely fat prawns 🙂 wish I can get hold of such big ones here 🙂 lovely flavors the idea of coconut and prawn I think will never go wrong

    Reply

  8. Maha Gadde
    April 16, 2013 @ 3:38 am

    Delicious combination, looks tempting!
    MAHA

    Reply

  9. Phong Hong
    April 16, 2013 @ 4:21 am

    Purabi, this curry will have all the prawn lovers all excited!

    Reply

  10. Meena Kumar
    April 16, 2013 @ 5:51 am

    Ahhaa Purabi… that looks like seafood heaven… !!!

    Reply

  11. Beena.stephy
    April 16, 2013 @ 8:09 am

    Tempting dish

    Reply

  12. easyfoodsmith
    April 16, 2013 @ 9:45 am

    Hi Purabi! The dish looks very tempting and delicious.

    Reply

  13. wok with ray
    April 16, 2013 @ 8:10 pm

    Wow! What a beautiful and delectable dish, Purabi! Curry and coconut with these meaty prawns — amazing! 🙂

    Reply

  14. Denise Browning@From Brazil To You
    April 16, 2013 @ 11:10 pm

    Purabi: I had no idea about this wonderful Bengali seafood curry. The coconut paste and all the spices that are in really gives the dish a distinct, one-of-a-kind flavor. I imagine that when the seafood is steamed with chopped banana flowers, it becomes a bit sweeter and floral, isn’t it?

    Reply

    • Purabi Naha
      April 19, 2013 @ 5:20 pm

      Denise, banana flowers aren’t that much floral but a little sweet. Actually, before processing, these are sticky and sometimes slightly bitter as well. There is a special (and very easy) way of chopping and soaking the banana flowers, which make them less sticky to handle. When the dish is cooked, the flowers are no more bitter or sticky and taste great (and full of iron in them as a bonus)!

      Reply

  15. Kitchen Riffs
    April 17, 2013 @ 12:42 am

    Great dish! I love seafood curries, and love that there are many possible variations on this dish – more to taste and test! This looks spectacular. I hope you had a great New Year celebration! Really informative post – thanks so much.

    Reply

    • Purabi Naha
      April 19, 2013 @ 5:15 pm

      Thanks for the nice words, Kitchen Riffs!

      Reply

  16. Eha
    April 17, 2013 @ 3:56 am

    Fascinating recipe quite different from most seafood ‘curries’ I use 🙂 ! Cannot wait to try!!!

    Reply

  17. Mélange
    April 17, 2013 @ 5:25 am

    My God,nothing can beat this Purabi..I loved the way you presented..Drooling here.

    Reply

  18. Nami | Just One Cookbook
    April 17, 2013 @ 8:01 am

    Whoa! Large flavorful prawns!!! No one can resist this deliciousness, Purabi! 🙂 I love coconut. I should use it more in my cooking!

    Reply

    • Purabi Naha
      April 19, 2013 @ 5:14 pm

      Thank you dear Nami! I love lobsters too, and since these are expensive, I make only those recipes with these, which I am triply sure for the taste! This is an authentic prawn curry, made in special occassions or for special guests. 🙂

      Reply

  19. Cheap Ethnic Eatz
    April 18, 2013 @ 8:03 pm

    This is the most amazing curry Purabi, it looks just so wonderful and delicious. Never saw lobster in such a recipe before. Glad to discover your blog too!

    Reply

    • Purabi Naha
      April 19, 2013 @ 5:08 pm

      Thanks, Cheap Ethnic Eatz! This is one of those Bengali dishes, which is simply flawless. I really find it so interesting everytime I make this curry… it’s out-of-the-world and yet, not-so-spicy!! 🙂

      Reply

  20. Kim | a little lunch
    April 19, 2013 @ 4:50 pm

    Lobster is my favorite seafood and coconut is a favorite sweet. Sigh… you’ve done it again, Purabi!

    Reply

  21. Bam's Kitchen
    April 20, 2013 @ 6:03 am

    Looks amazing. I love your delicious curry sauce with coconut. Your photography is amazing. I think all of your curries are made with love.

    Reply

  22. Deepak
    June 1, 2013 @ 3:47 pm

    Hey Purabi

    Tried this recipe of yours , its mind blowing. At first I thought its too much work, but when I actually started; it was just matter of minutes.

    I have tasted chingri malai curry in many bengali restaurants as well but this one was the best, its just out of this world.

    Your recipes are going in my bookmark 😀

    Thanks again 🙂

    Reply

  23. google
    July 12, 2013 @ 11:43 pm

    Reply

  24. raj pras
    July 27, 2013 @ 4:04 am

    Hi Purabi, can I use Kasundi as a mustard seed paste? Regards

    Reply

    • Purabi Naha
      July 30, 2013 @ 9:17 am

      Hi Raj, yes you can. But in that case, adjust the salt and sugar accordingly, as kasundi is salty.

      Reply

      • raj pras
        July 30, 2013 @ 9:35 am

        Noted. I served this dish at a party over the weekend and it was a huge hit. Many thanks!

        I lived in Mumbai till 2002 and like all Calcuttans missed the food. I hope things are better now.

        Any chance of a Cal biryani?
        Regards

        Reply

  25. Kathleen
    December 30, 2013 @ 12:21 pm

    Hi Purabi, please advise how to make this black mustard seed paste. I made a fish curry with mustard seed and it turned out very bitter. Thanks in advance

    Reply

    • Purabi Naha
      December 30, 2013 @ 1:27 pm

      Kathleen, you have to grind the mustard seeds with a pinch or two of salt and one green chilli. First grind it dry and then add a little water to make a fine paste. You can use this paste strained or unstrained. I prefer strained. Please keep this paste covered and use it immediately. If it stays for a long time, it turns bitter. Hope this helps! 🙂

      Reply

    • Purabi Naha
      December 31, 2013 @ 11:33 am

      Kathleen, add a pinch or two of salt and one small, green chilli when you dry-grind the seeds. After that add a little water and grind again to make a fine paste. You can filter this paste or leave it as it is. I prefer the former one. Please use this paste immediately. It turns bitter on standing. Hope this helps, Kathleen.

      Reply

  26. Amrita Chaudhuri Shyama
    April 7, 2014 @ 9:46 am

    hats off to u

    Reply

  27. Tuhin Sinha
    April 5, 2015 @ 6:05 am

    HI PN. it was good to try This Malaikari, came out really well. Thanks.

    Reply

  28. Anirban Sutradhar
    June 27, 2015 @ 7:54 am

    Awesome dish, mam. My wife cooked this dish for the second time today followin ur recipe..it was so nice of u to share it with such ardent food lovers like us…hope u wud post some other mouth waterin dishes’ recipes too in near future..regards..

    Reply

  29. amitav
    May 9, 2016 @ 5:11 pm

    well a malai curry without coconut milk ?? seriously ? that’s the whole essence of this dish -_-

    Reply

  30. Sayani Sarkar
    July 2, 2016 @ 6:49 am

    Hii PN…wat a flavoulous dish uv prepared…even im an ardent lover of food and my husband loves each n evrything which i prepare … i love to spend time in my kitchen… iv prepared this dish many a times in the same way as u did
    ..but i prefer the malai curry only with mustard paste…that means sorse diye chingri macher malai curry and grated coconut….and trust me it tastes awsummmmm …a yummilitious dish

    Reply

    • Purabi Naha
      July 11, 2016 @ 2:14 pm

      Thanks Sayani. Yes the Shorshe version is indeed tasty too!

      Reply

  31. Poulami Rajak
    September 19, 2016 @ 5:05 am

    nice dish purabi …. i like this wonderful curry

    Reply

    • Purabi Naha
      October 5, 2016 @ 11:18 am

      Thanks Poulami!

      Reply

  32. Nolen Gurer Narkeler Naru (Bengali-Style Coconut Balls with Date Palm Jaggery)
    October 5, 2016 @ 7:37 am

    […] Daal sprinkled with tiny bits of toasted coconut. It reminds me of the outstanding coconut-enriched Golda-Chingri-Malai-Curry Saturday meals that we had during my school and college days, with the freshest Golda Chingris […]

    Reply

  33. Chingri Maacher Chatni (Sweet and Sour Bengali Chutney with Prawns)
    January 4, 2017 @ 5:46 am

    […] at home has asked me to cook it again. Well, now it is for you to judge if it tastes better than my Chingri Maacher Malai Curry recipe or not. But one thing I can assure you that this is a very flavourful Bengali dish in […]

    Reply

  34. Foodie Pradipto
    March 2, 2017 @ 12:09 pm

    Excellent recipe. I love prawns. Being a Bengali it is my most preferred dish. Nothing is comparable to its taste.

    Reply

  35. Roma
    September 3, 2017 @ 2:52 pm

    I made it for my husband. Since im a vegetarian i didnt know how to prepare prawns. But this recipe is so detailed that i had no trouble. My husband says its better than bhojohori manna and oh calcutta!

    Reply

    • Purabi Naha
      October 11, 2017 @ 5:14 am

      Thank you Roma. So happy to hear that! Do check out my easy recipe of Gurjali Macher Jhol that I will post in sometime:)

      Reply

  36. Rube
    February 8, 2018 @ 12:27 pm

    Hi Purabi,

    Could u show how to make the black mustard seed paste?

    Reply

    • Purabi Naha
      April 8, 2018 @ 6:03 am

      Rube, soak equal quantities of black and white mustard seeds (the larger ones) for 10 min. Take them out and blend with one green chilli, little water and little salt. Use immediately, otherwise it turns rancid. the paste should be smooth. Some people prefer straining this paste to get rid of the mustard seed skins.

      Reply

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