Prawn Coconut Curry (Siddika Kabir‘s Recipe)

Prawn Coconut Curry is a mouth-watering Bengali delicacy that combines succulent prawns with creamy coconut milk and aromatic spices. This dish is a favorite among seafood lovers and is known for its rich and comforting flavors. Today, we will be sharing a traditional recipe for Prawn Coconut Curry from the renowned chef and cookbook author, Siddika Kabir. Follow these simple steps to create a delicious and satisfying meal that will transport your taste buds to the exotic flavors of Bengal.


  • 1 lb large prawns, cleaned and deveined
  • 1 cup coconut milk
  • 2 tbsp vegetable oil
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 onion, finely chopped
  • 2 green chilies, chopped
  • 2 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 tbsp sugar
  • 1 tsp ghee (clarified butter)


  1. In a bowl, mix together cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Add the prawns and mix well to coat evenly. Set aside.
  2. Heat the vegetable oil in a pan over medium heat. Add the chopped onions, green chilies, garlic, and ginger, and sauté until the onions are soft and translucent.
  3. Add the prawns to the pan and cook until they turn pink, about 2-3 minutes on each side.
  4. Pour in the coconut milk and sugar, and stir well. Bring to a simmer and cook for 5-7 minutes, or until the sauce thickens and the prawns are cooked through.
  5. Finally, add the ghee and stir to combine. Remove from heat and serve hot with steamed rice. Enjoy your delicious Chingri Malaikari!

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