Chingrir Malaikari (Prawn Curry with Coconut Milk) | How to make Chingrir Malaikari (Prawn Curry with Coconut Milk)

2 reviews
Rate It!
ByBarnali Biswas
Created on 10th Mar 2017
  • Chingrir Malaikari (Prawn Curry with Coconut Milk), How to make Chingrir Malaikari (Prawn Curry with Coconut Milk)
Chingrir Malaikari (Prawn Curry with Coconut Milk)by Barnali Biswas
  • Chingrir Malaikari (Prawn Curry with Coconut Milk) | How to make Chingrir Malaikari (Prawn Curry with Coconut Milk) (2 likes)

  • 2 reviews
    Rate It!
  • By Barnali Biswas
    Created on 10th Mar 2017

About Chingrir Malaikari (Prawn Curry with Coconut Milk)

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 close resemblance with some of it’s neighboring Thai and Malaysian food, even Sri Lankan if I dare to say so. 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 a heirloom recipe passed on to the next generation with care. According to the age old recipe, the curry was cooked with prawns having shells. Its 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.

Chingrir Malaikari (Prawn Curry with Coconut Milk), a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Barnali Biswas. Chingrir Malaikari (Prawn Curry with Coconut Milk) is a dish which demands no explanations, it's a whole world of flavour in itself. Chingrir Malaikari (Prawn Curry with Coconut Milk) is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Chingrir Malaikari (Prawn Curry with Coconut Milk) by Barnali Biswas is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Chingrir Malaikari (Prawn Curry with Coconut Milk).

  • Prep Time20mins
  • Cook Time45mins
  • Serves2People
Chingrir Malaikari (Prawn Curry with Coconut Milk)

Ingredients to make Chingrir Malaikari (Prawn Curry with Coconut Milk)

  • Large Prawns with shell and head - 10
  • Onion - 2 big
  • Shah Jeera (Caraway Seed) - 1/2 tsp
  • Ginger - 1 1/2 inch
  • Garlic - 4-5 pods
  • Ghee - 2 tsp
  • Cinnamon - 2 " stick
  • Cardamom - 3 bruised
  • Cloves - 3-4 bruised
  • Coconut milk - 1 cup
  • Dry Red Chilli - 2 broken in half
  • Tej Pata (Bay Leaf ) - 1 big
  • Green chilli - 2
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • salt as per taste
  • Sugar as per taste
  • Mustard oil

How to make Chingrir Malaikari (Prawn Curry with Coconut Milk)

  1. Wash for long and de-vein the prawns. Keep the head and tail part intact. Remove the shells from the middle. I had removed the eyes from the head (optional). Marinate with salt, turmeric and red chilli powder. Let it sit for 15-20 minutes.
  2. Heat mustard oil in the skillet . When the oil starts to steam toss in the marinated prawns. Fry till they turn pink for 2-3 minutes. Due to the presence of the head and tail the prawns will curl less.
  3. Overcooking the prawns would make them rubbery hence take care not to cook them for long. Drain the oil and keep the fried prawns aside.
  4. Chop the onions and make a paste of onions, garlic and one green chilli. Make a paste of ginger separately. Keep aside.
  5. In the same skillet add some ghee and more mustard oil (if required). When the oil is hot enough add the Shah Jeera, bruised cardamom and clove, cinnamon stick, Bay leaf and dry red chillies.
  6. Shah Jeera greatly accentuates the flavor of the recipe.
  7. When a nice aroma of the dried spice comes add the onion paste and saute till the raw smell of the garlic is gone. Add a pinch of salt to the onion paste.
  8. Add the ginger paste and fold in. Cook with frequent stirring till the onion releases oil. You can also add a bit of water in between to keep the onion from sticking to the skillet.
  9. When the raw smell is gone add the turmeric powder, chilly powder and cumin powder. Mix everything.
  10. Add the Coconut milk now (recipe below). Let the gravy simmer for 3-4 minutes so the gravy gains some body.
  11. Now add the fried prawns into the gravy and cover and cook for 3-4 minutes on low flame and not more than that else the prawn will become rubbery and hard. Adjust the salt and sugar level at this stage.
  12. Add a dash of ghee and garam masala powder and close the lid. Let the gravy sit inside till its time to serve.
  13. Serve it on a bed of steamed rice.

Reviews for Chingrir Malaikari (Prawn Curry with Coconut Milk) (2)

Sheetal Sharma5 months ago
My fav Bong dish! Awesome one dear
Reply

Sukhmani Bedi5 months ago
What a great recipe!
Reply