Authentic Bengali Chingri (Prawn) macher Malaikari recipe:
Chingri Malaikari is a traditional Bengali Curry made with coconut milk and spices. Malai in the word Malaikari stands for cream and in this case the curry gets its creaminess from coconut milk. My husband who is not a big fan of fish loves this So much curry that we cook this curry quite often at our home.My Husband was posted in Orissa for 1 year and as it is in the Coastal part of Indian we used to get Jumbo Prawns in the local market. On Sundays we would go to the market and buy variety of fish from there.The prawns were so fresh and juicy that we would end up buying them almost every Sunday.And while coming home from the fish market my husband and I would plan what we are going to cook with these Jumbo Prawns and we both would come up with the idea of making Chingri Malaikari. So you can guess how much we love this version of Prawn curry.
This dish is very popular through out Bengal and this Malai curry is made during special occasion in Bengali homes.The combination of coconut milk ,onion garlic and ginger paste and other spices really gives this curry a rich taste.There are many version of this curry some families use cashew paste or tomato puree in their recipe and some use scrapped coconut instead of coconut milk in their recipes. But I prefer to keep the curry simple and light and use coconut milk.
This traditional Bengali Curry tastes awesome with Jumbo prawn but you can also use regular prawn or shrimp to make this recipe. Sometimes when you are living outside West Bengal it becomes difficult to get jumbo prawn in the local market so we use Regular prawn for this recipe and it actually tastes amazing!!!
This dish is actually not very complicated and can be made within 30 minutes.The trickiest part of the preparation is cleaning the prawns. You can clean them yourself but I think it is best to get your fish vendor clean it for you. Make sure you wash the prawns 2 or 3 times at least to get rid of any dirt. After you wash the prawn dry them using your kitchen towel.
As it is a traditional Bengali Recipe I am using mustard oil in it but you can use any oil of your choice.
So here is the recipe... I am adding photos also for better understanding of the steps.Do try it at home and let me know how good or bad it was....
Chingri(Prawn) Malaikari Recipe:
Ingredients:
Jumbo prawns or lobsters, (deveined): 4 (medium-sized)
Garlic ~ 2 to 3 large clove coarsely chopped
Ginger ~ 1 tsp
Green Chillies ~ 6 slit
Coconut Milk ~ 1 can
Mustard oil: 2 tablespoon
Onion (very finely chopped): 1 cup
TejPata or Bay Leaves ~ 4 small
Elaichi or Cardamom ~ 4
Laung or Cloves ~ 6
Darchini or Cinnamon ~ 2 smallish sticks
Elaichi or Cardamom ~ 4
Laung or Cloves ~ 6
Darchini or Cinnamon ~ 2 smallish sticks
Red chilli powder: ½ tsp
Cumin powder: ¾ tsp
Turmeric powder (for the curry): ½ tsp
Salt (for the curry): ¾ tsp (or according to taste)
Granulated sugar: ¼ tsp
Method:
Step 1:
Place prawns in a bowl. Sprinkle on the salt, turmeric and paprika and mix well.
Step 2:
In this step we will fry the Prawns or Lobsters(which ever you choose) on both sides till they are golden brown on each sides.For this step you need to heat mustard oil in a kadhai or pan and place the Prawns carefully on it ,they might start to sputter so be careful and if you want you can cover the Pan with a lid so the oil does not sputter all over the place. Cook the Prawns in medium heat till they are golden brown on one side and then turn them over .Now cook the other side also till golden brown.Once done remove from the pan and keep aside.
Step 3:
In the same Hot oil add Bay leaves, cardamom, cinnamon, cloves,Green chilies and the finely chopped onion.Saute them till the onions become translucent,now add the ginger garlic paste and saute till the raw smell of garlic goes away.Add red chilipowder,cumin powder,turmeric powder, sugar and saute for some time.
Step 4:
Now add the coconut milk in it and mix everything properly.Add 1/2 cup water and cover the pan till the curry gravy starts boiling.Now add the fried Lobster to the gravy,cover the pan again and cook it in medium flame .Let it simmer in medium heat for another 3-4 minutes.Serve hot with rice.
