Chingri Malaikari is a signature prawn delicacy prepared with jumbo prawns and coconut milk. Before going further with the recipe, let me tell you this dish has its origin outside Bengal and even India. Yes, you read it right. I will talk about the same below.
My Chingri Malaikari memories!
I remember making it for the first time when I was 18 years old. Though I have cooked it several times after that, however, I still remember that first time at my grandmother’s place. We used to visit my Dida’s house on the subsequent Sunday of Jamai Shashti (a famous ritual prevailed in West Bengal to worship for the wellbeing of Son in Laws by their respective Mother in Laws) for a grand family gathering. The occasion was celebrated with lots of authentic and special Bengali dishes. Being part of a Middle-Class Joint family we were mostly served with normal food and naturally waiting for those kinds of special occasions to taste special delicacies.
My Dida, Maa, and Mashi used to cook an entire Bengali course. I loved to see them cooking the delicacies. I finally entered the kitchen when I was 18! It was chingri malakari that I cooked. On that day a relative told me something negative. He told me that I don’t know how to cook this signature dish. According to him, it was quite normal since in middle-class families we eat these dishes on rare occasion and hence not aware of the proper process! I was disappointed and wounded like anything.
I was angry with my parents since they didn’t reply to that person apart from a calm smile.
In the evening, while returning home I was not talking to my father. Baba then told me that “I know you are hurt that we haven’t said anything to that person. Believe me, that was for a reason. You must understand we haven’t told anything to those who were praising you either. It is better if you try to accept both positive and negative side of life!” I asked him “Was it that bad Baba?” and he replied with a smile “no it was not and for me, it was the best thing that I had in my life. You must take note that there will be a time when you need to ignore the negative influences.”
Am I right or AM I RIGHT with the Chingri Macher Malaikari Recipe!
From then I prepped this dish numerous times with the same recipe! I was waiting to post it in Debjanir Rannaghar on some special occasion and what could have been better than posting Chingri Macher Malaikari as the 100th post of my blog and yes, today I am open for any positive and negative comment with an open heart.
The origin of Prawn Malaikari!
Anyway, let me come back to Chingri Macher Malaikari. This is a classic preparation with Prawns and flavored with Coconut Milk! We Bongs are very good at changing the names for the ease of our pronunciation. Chingri Macher Malaikari is one of the greatest examples of this name changing game where Malaikari is actually “Maloy Curry”. A prawn curry flavored with coconut milk originally from Malaysia is modified into a Signature Bengali Dish known as Chingri Macher Malaikari.
Here’s how I make Chingri Malaikari at Debjanir Rannaghar!
- Serves: 3-4 People
- Serving size: 175g
- Calories: 424
- Fat: 26.2g
- Saturated fat: 15.2g
- Carbohydrates: 16.1g
- Sugar: 8.1g
- Sodium: 416mg
- Fiber: 4.1g
- Protein: 32.7g
- Cholesterol: 5mg
- Jumbo Prawn/ Galda Chingri: 8-10 (if not available medium-sized shrimp can also be used)
- For Tempering:
- Whole Cinnamon: 1”
- Dried Red Chilli: 2
- Green Cardamom: 2
- Black Cardamom: 1
- Clove: 5-6
- Bay Leave: 2
- For making the Gravy:
- Coconut Milk: 1.5 Cup
- Onion: 3
- Onion: 2
- Ginger Paste: 1 Tsp.
- Garlic Paste: 1.5 Tsp.
- Bengali Garam Masala Powder: 1 Tsp.
- Cumin Powder: ½ Tsp.
- Turmeric powder: 2 Tsp.
- Red Chilli Powder: 1 Tsp.
- Sugar: 2 Tsp.
- Salt to taste
- Mustard Oil: 4 Tbsp.
- Ghee/ Clarified Butter: 1 Tbsp.
- Prawns with the shell work best for Chingri Macher Malaikari.
- Wash Prawns thoroughly and devein each and every prawn before cooking.
- Now rub some Salt and Turmeric Powder to the Prawns and leave those for 15 minutes.
- Make a smooth paste of Onions and Tomatoes separately.
- Heat the oil in a deep vessel.
- Fry Prawns one by one without tempering the shell in medium flame until the Prawns turn pink in color.
- After straining the Prawns from the hot oil add half of the Ghee in the Oil.
- Temper the Ghee-Oil mixture with Cinnamon, Dried Red Chilli, Green Cardamom, Black Cardamom, Clove and Bay Leave.
- Now add Onion paste to the tempering. Cook for around 3-4 minutes or till the paste cooked properly and turned pinkish-brown in color.
- Add Tomato Paste and again cook for 1 minute.
- Add Ginger and Garlic Paste and cook for 1 minute.
- Now add Turmeric Powder, Sugar, Salt, Red Chilli Powder, Cumin Powder, and half of the Garam Masala Powder to the mixture.
- Cook for 3-4 minutes in low flame until oil separates from the mixture. If required add 1 tsp. of water in between.
- Now add Coconut Milk to the mixture and mix properly.
- Add 2 Cup of Water and bring it to boil.
- Finally, add Fried Prawns to the gravy.
- Cover the pan with a lid and cook for 5-6 minutes in low flame till the gravy thickens to a medium consistency.
- Add remaining Garam Masala and Ghee to Chingri Macher Malaikari and mix properly.
- Give the dish a rest of 5 minutes before serving.
I have used store-bought coconut milk. You can extract the milk from raw coconut.
Seafood Recipes from Debjanir Rannaghar!
- Chingri Paturi (Also known as Prawn Paturi)
- Bhapa Chingri (Also known as Bengali Chingri Bhapa)
- Pui Chingri Ghonto (Also known as Malabar Spinach Mishmash with Prawns (with Potato and Pumpkin)
- Creamy Butter Garlic Crab (Also known as Butter Garlic Crab)
- Crab Biryani (Also known as Crab Dum Biryani or Nandu Biryani)
- Lau Chingri recipe (Also known as lau chingrir ghonto)
- Aloo Chingrir Shorshe Bata Diye Jhal (Also known as light Mustard based curry with Prawn and Potato Wedges)
- Kakrar Jhal (Also known as Bengali Crab Curry)
- Shutki Chingri Bhorta (Also known as Dried Prawn Paste)
- Chingri Cutlet (Also known as Prawn Cutlet)
- Daab Chingri (Also known as Prawn Cooked in Tender Coconut)
Have you tried the Chingri Malaikari recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Chingri Malaikari for your Pinterest Board!