Chingri Macher Malaikari is a signature dish from West Bengal. Golda Chingri or jumbo prawns are cooked in a creamy sauce made with thick coconut milk. It is prepared in every household since ages. Every house of Bengal has it’s own recipe with slight variations. It is enjoyed best with warm white rice.
However, there is a lot of disagreement about this term ‘Malaikari’. Many people think that when the people of South India went to Malay for work, they learned this dish from there. That is why the name of the dish is ‘Malayakari’. No matter from which country this dish came, there is no doubt that Malaikari has taken his place in the feast of Bengalis.

My daughter loves fish specially prawns , I had one coconut, thought why don’t I combine these two and make my daughter’s favourite dish Chingri Macher Malaikari. It is easy to make dish which all your family members will love. You should definitely try this dish.

You can try these prawn recipe below
You can try this Chicken Malaikari Recipe
For coconut thick milk you need 2 cups grated coconut and 4 cups warm water . Take 2 cups grated coconut and 1 cup warm water in a blender . Blend it on high till coconut is ground well . Pour this coconut milk to the already lined muslin cloth over a strainer in a bowl, squeeze out properly , this is called coconut thick milk.
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