Chingri Macher Malaikari
 
Prep time
Cook time
Total time
 
A prawn Curry flavored with coconut milk originally from Malaysia is modified into a Signature Bengali Dish known as Chingri Macher Malaikari.
Author:
Serves: 3-4 People
Ingredients
  • 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.
Instructions
  1. Prawns with the shell work best for Chingri Macher Malaikari.
  2. Wash Prawns thoroughly and devein each and every prawn before cooking.
  3. Now rub some Salt and Turmeric Powder to the Prawns and leave those for 15 minutes.
  4. Make a smooth paste of Onions and Tomatoes separately.
  5. Heat the oil in a deep vessel.
  6. Fry Prawns one by one without tempering the shell in medium flame until the Prawns turn pink in color.
  7. After straining the Prawns from the hot oil add half of the Ghee in the Oil.
  8. Temper the Ghee-Oil mixture with Cinnamon, Dried Red Chilli, Green Cardamom, Black Cardamom, Clove and Bay Leave.
  9. 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.
  10. Add Tomato Paste and again cook for 1 minute.
  11. Add Ginger and Garlic Paste and cook for 1 minute.
  12. Now add Turmeric Powder, Sugar, Salt, Red Chilli Powder, Cumin Powder, and half of the Garam Masala Powder to the mixture.
  13. Cook for 3-4 minutes in low flame until oil separates from the mixture. If required add 1 tsp. of water in between.
  14. Now add Coconut Milk to the mixture and mix properly.
  15. Add 2 Cup of Water and bring it to boil.
  16. Finally, add Fried Prawns to the gravy.
  17. Cover the pan with a lid and cook for 5-6 minutes in low flame till the gravy thickens to a medium consistency.
  18. Add remaining Garam Masala and Ghee to Chingri Macher Malaikari and mix properly.
  19. Give the dish a rest of 5 minutes before serving.
Notes
You can use frozen prawn in case shelled prawns are not available.
I have used store-bought coconut milk. You can extract the milk from raw coconut.
Nutrition Information
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
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2015/04/chingri-malaikari-bengali-prawn-malai-curry/