Malaikari falls into the list of Regal items that are usually made during any special occasions like birthdays or weddings. It's a close competitor of Hilsa curry also made in Bengal. Chinri malaikari, Kosha Mangsho and Bhaapa Ilish, forms the troika of the Royal dishes of Bengal. This recipe originated in Bangladesh (though some Ghotis of West Bengal would beg to differ about the origin) and has a close resemblance to some of it’s neighboring Thai and Malaysian food, even Sri Lankan food. Interestingly, there is variance in the traditional recipe made in Bengali homes due to the regional influence of East or West Bengal - everyone adds their own little secret touch to make it an heirloom recipe which is passed on to the next generation with care. According to the age old recipe, the curry was cooked with prawns with shells. It is not the prawns that give the main flavor and taste to this curry but the prawn head that does the magic of creating a flavorful and divine melt in the mouth curry.
My fav Bong dish! Awesome one dear
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