Name: Chingrir Malaikari (Prawn Curry with Coconut Milk) recipe by Barnali B at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: 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; Cloves - 3-4 bruised; Coconut milk - 1 cup; Dry Red Chilli - 2 broken into 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

ABOUT Chingrir Malaikari (Prawn Curry with Coconut Milk) RECIPE

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.

Ingredients Serving: 2

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
Cloves - 3-4 bruised
Coconut milk - 1 cup
Dry Red Chilli - 2 broken into 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

Instructions

Wash and devein the prawns. Keep the head and tail 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.
Heat mustard oil in the skillet. When the oil starts to smoke 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.
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.
Chop the onions and make a paste of onions, garlic and one green chilli. Make a paste of ginger separately. Keep aside.
In the same skillet add some ghee and more mustard oil (if required). When the oil is hot enough add the Shah Jeera, cardamom and clove, cinnamon stick, Bay leaf and dry red chillies.
Shah Jeera greatly accentuates the flavor of the recipe.
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.
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.
When the raw smell is gone add the turmeric powder, chilly powder and cumin powder. Mix everything.
Add the Coconut milk now. Let the gravy simmer for 3-4 minutes so the gravy gains some body.
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.
Add a dash of ghee and garam masala powder and close the lid. Let the gravy rest until its time to serve.
Serve it on a bed of steamed rice.

Similar Recipes