Chingri/Prawn Malaikari | How to make Chingri/Prawn Malaikari

2 reviews
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ByChandrima Sarkar
Created on 20th Nov 2015
  • Chingri/Prawn Malaikari, How to make Chingri/Prawn Malaikari
Chingri/Prawn Malaikariby Chandrima Sarkar
  • Chingri/Prawn Malaikari | How to make Chingri/Prawn Malaikari (52 likes)

  • 2 reviews
    Rate It!
  • By Chandrima Sarkar
    Created on 20th Nov 2015

About Chingri/Prawn Malaikari

Chingrir Malaikari is something traditional and purely Bengali. In this recipe Prawns cooked in thick coconut milk with whole spices and other ingredients. Mildly sweet in taste, its a famous must try dish in the Bengali cuisine.

The delicious and mouthwatering Chingri/Prawn Malaikari is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Chingri/Prawn Malaikari is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Chingri/Prawn Malaikari. Chandrima Sarkar shared this Chingri/Prawn Malaikari recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Chingri/Prawn Malaikari. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Chingri/Prawn Malaikari recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People

Video for key ingredients

  • How to make Coconut Milk

Chingri/Prawn Malaikari

Ingredients to make Chingri/Prawn Malaikari

  • Chingri/Prawn - 500 gms (I used medium sized prawns)
  • Onion paste of 1 large sized onion
  • Garlic paste - 3/4 tsp
  • Ginger paste - 1 tsp
  • Turmeric powder 1/2 tsp (optional)
  • Cumin powder - 1 tsp
  • Coriander powder - ½ tsp
  • Salt as per taste
  • Sugar - 1 tsp
  • Coconut milk - 1 cup
  • Kashmiri mirch powder - 1 tsp
  • Green chillies - 5 (slitted)
  • Mustard Oil as required
  • For tempering:
  • Green cardamom - 6 (roughly crushed)
  • Cloves - 4
  • Cinnamon - 1 (4 pieces)
  • Black peppercorns - ½ tsp (roughly crushed)
  • Bay leaf – 2
  • Whole dry red chilli 1 - 2
  • Cumin seeds - 1/2 tsp

How to make Chingri/Prawn Malaikari

  1. Rub salt and a tsp of turmeric powder on the freshly washed pieces of prawns. Keep aside.
  2. Heat 1/2 cup oil in a deep frying pan/kadai and shallow fry prawns on medium flame. Add 4 pieces at a time. Fry until lightly golden, keep aside.
  3. After frying the prawns we need 4-5 tbsp oil to make the curry. So, if there is not enough oil in the kadai, add some more at this stage.
  4. Temper with the ingredients mentioned ‘For tempering’. Next add the onion paste, fry until light brown in colour.
  5. Add ginger paste, garlic paste, turmeric powder, green chillies, kashmiri mirch powder, cumin powder, coriander powder and salt. Mix and stir till the masala starts to leave oil. Add ¼ cup of water into this, mix well.
  6. Add coconut milk. Mix and give this a quick boil on high flame. Reduce the flame, add prawns. Cover and cook until the raw smell of the masala goes (12 minutes maximum).
  7. Add sugar, mix and cook for another 2-3 minutes. Remove from heat. Serve hot with steamed rice.
My Tip: The usage of turmeric powder is purely optional in this dish; because some people like their Malaikari to be pale in color and some like the bright hue of this dish what usually comes from turmeric, the rich red brain color from prawns itself and from red chilli powder. I sometime cook this without turmeric and sometime not. Adding turmeric powder doesn't ruin the taste of Malaikari that I can assure you. It’s your choice.

Reviews for Chingri/Prawn Malaikari (2)

Sujata Limbua year ago
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Shini Prakasha year ago
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