Golda Chingri'r Malaikari | Bengali Chingri Macher Malay Curry | Prawn Curry in Coconut Milk
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Bengali
Serves: 4 servings
  • For Marinade:
  • Golda Chingri or Lobster: 4
  • Turmeric powder: 1 tsp
  • Salt: ½ tsp
  • For Tempering Oil:
  • Bay leaf: 1-2
  • Cinnamon stick: one 2” stick
  • Green cardamom: 4-5, freshly crushed
  • Fresh green chilli: 1, cut into halves lengthwise
  • Mustard oil: ¼ cup
  • Others:
  • Red onion: 1, large
  • Ginger: 2” stick
  • Green chilli: 4-5
  • Turmeric powder: ½ tsp
  • Red chilli powder: 1 tsp
  • Coconut milk: 200 ml
  • Sugar: 1 tsp
  • Salt: 1 tsp
  1. Wash and clean lobsters carefully; devein but keep the head attached. The juicy brain is the secret of good Malaikari.
  2. Smear lobsters with turmeric and salt and keep aside for 30 mins.
  3. Heat mustard oil (another magic ingredient for best malaikari) in deep bottomed pan and fry each lobster very carefully until coloured into golden from both sides. Flip once and cook not for than 5 mins in total. Over cooked lobsters turned into rubbery texture which is quire unappetizing. Remove from oil with a slotted spoon and keep in the serving bowl. The dripping oil from lobsters will add extra flavours into the curry.
  4. Temper the same oil with all ingredients under ‘tempering oil’.
  5. Make a paste of the onion and once masala starts spluttering add the paste to oil. Fry the paste for
  6. Make a paste of ginger and 2 green chilli and add to the pan; sauté for 1 min. on high flame.
  7. Now add all dry spices including sugar and salt and mix well.
  8. Once oil starts oozing out from sides add posto bata (poppy seed paste) and fry for 1-2 mins or until mixed together with spices.
  9. Turn the flame to lowest and add coconut cream. Mix well.
  10. Pour warm water, stir gently and bring it to boil.
  11. Add fried prawns/lobsters and stir lightly. Cover the pan and keep on simmer for 5 mins.
  12. Flip prawns carefully and turn off the flame. Add dollop of ghee and fresh green chilli and keep on stand by for 5 more mins. Then serve hot with steamed rice.
Recipe by Scratching Canvas at