Last week I spent time with my parents and enjoyed the foodstuff that is prepared by my Mom. I would like to share with you the entire amazing Bengali traditional dish “Chingri Malaikari” or “Prawn Malaikari”. I have grown up the East Indian State (West Bengal), having to eat (and loving every bite and moment of it) this simply fabulous dish in every special occasion.
Chingri Malaikari or Prawn Malaikari , is a very well-known and delicious Bengali entity served with white Rice or Pulao for lunch or dinner on special occasions. We Bengalis are very much proud to have such type of dish, that is "Chingri Macher malaikari" or Prawn cooked in coconut milk with very mild spices.
[About this picture : This is the contribution of my mom into my blog as the dish was cooked by my mom when the photo was taken.]
Ingredients :
Prawns(big size) : 500 gm.(deveined and tails on)
Onions : 2(medium)
Ginger-garlic paste : 2 tblsp.(1/2 inch ginger + 2 small cloves of garlic)
Green chilli : 1 (slitted)
Coconut milk : 2/3 cup
Turmeric powder : 2 tsp.(1 tsp. for marinating prawns and 1tsp. in gravy)
Red chilli powder : 2 tsp.(as per taste)
Tomato : 1, finely chopped
Sugar : 1 tsp.
Card : 1/2 tbsp.
Salt to taste
Oil : 2 tblsp.
Whole spices -
Cardamoms : 4
Cinnamon : 2(1 inch stick)
Cloves : 5-6
Method :
Prawns are very delicate, so beware when you are deshelling them. Keep the head of the prawn intact, but wash it carefully. Marinade the prawns after washing with curd and garlic ginger paste for at least an hour.
Grind onion, ginger, garlic and tomato into fine paste seperately.
Dry roast whole garam masala then make a paste.
Heat enough oil in a pan, to fry the prawns. Do not deep fry them. Fry them lightly in medium flame for 2-3 minutes from both sides until they change their color to light golden.
In the separate pan, heat oil, fry onion paste till little brown, add sugar and saute little more. Then add ginger-garlic paste, tomato paste and saute for 2 more minutes. Add turmeric and red chilli powder. Saute for 1-2 minutes, when oil seperates, add slitted green chilli, mix it.
Now add fried prawn, ghee and dry roast garam masala and mix well.
Then add coconut milk , when the gravy starts to boil. Can add a little water if needed.
Check the seasonings, stir in the concentrated coconut milk. Wait until you have your desired consistency of gravy. Remove from heat.
Enjoy hot with steamed rice or light Pulao.
Chingri Malaikari or Prawn Malaikari , is a very well-known and delicious Bengali entity served with white Rice or Pulao for lunch or dinner on special occasions. We Bengalis are very much proud to have such type of dish, that is "Chingri Macher malaikari" or Prawn cooked in coconut milk with very mild spices.
[About this picture : This is the contribution of my mom into my blog as the dish was cooked by my mom when the photo was taken.]
Ingredients :
Prawns(big size) : 500 gm.(deveined and tails on)
Onions : 2(medium)
Ginger-garlic paste : 2 tblsp.(1/2 inch ginger + 2 small cloves of garlic)
Green chilli : 1 (slitted)
Coconut milk : 2/3 cup
Turmeric powder : 2 tsp.(1 tsp. for marinating prawns and 1tsp. in gravy)
Red chilli powder : 2 tsp.(as per taste)
Tomato : 1, finely chopped
Sugar : 1 tsp.
Card : 1/2 tbsp.
Salt to taste
Oil : 2 tblsp.
Whole spices -
Cardamoms : 4
Cinnamon : 2(1 inch stick)
Cloves : 5-6
Method :
Prawns are very delicate, so beware when you are deshelling them. Keep the head of the prawn intact, but wash it carefully. Marinade the prawns after washing with curd and garlic ginger paste for at least an hour.
Grind onion, ginger, garlic and tomato into fine paste seperately.
Dry roast whole garam masala then make a paste.
Heat enough oil in a pan, to fry the prawns. Do not deep fry them. Fry them lightly in medium flame for 2-3 minutes from both sides until they change their color to light golden.
In the separate pan, heat oil, fry onion paste till little brown, add sugar and saute little more. Then add ginger-garlic paste, tomato paste and saute for 2 more minutes. Add turmeric and red chilli powder. Saute for 1-2 minutes, when oil seperates, add slitted green chilli, mix it.
Now add fried prawn, ghee and dry roast garam masala and mix well.
Then add coconut milk , when the gravy starts to boil. Can add a little water if needed.
Check the seasonings, stir in the concentrated coconut milk. Wait until you have your desired consistency of gravy. Remove from heat.
Enjoy hot with steamed rice or light Pulao.
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