Prawn Malaikari (Chingri Macher Malaikari)

Fish and Bengalis… these are two inseparable words. I don’t think there is any other community in the world that loves fish as much as the Bengalis do. Talking about fish, Prawns or Chingri as called in the local language is considered to be a delicacy in Bengali cuisine. Chingri (Prawns) has found its way to a lot of exotic dishes like the Chingri Malaikari, Daab Chingri (Prawns steamed in tender coconut), Lau Chingri (Prawns with bottle gourd), Bhapa Chingri (Steamed prawns), and Chingri macher jhol (A simple Prawn curry). Apart from the above, prawns are used to make a variety of pakodas, stuffed pointed gourd and other appetizers as well. Under this label (Prawns) I would not only post some of the most famous and commonly made Prawn recipes but would also try to explore other cuisines as well. I would dedicate my first post under this label to Chingri Macher Malaikari (Prawn Malaikari) which is one of the most famous and an all time favorite dishes among Bengalis. For this recipe, I usually prefer large prawns with their heads on rather than the smaller ones. While cleaning the prawns make sure that you devein them properly as retaining the black thread inside its body may give rise to gastric issues. This recipe tastes great with Puris and even better with hot steaming rice.

   

Ingredients

Prawns 500 Gms

1 medium onion paste

Ginger Garlic paste

1 small tomato pureed

Turmeric powder

Cumin powder

Coriander powder

Red chili powder

1 or 2 bay leaves

1 cup Coconut milk

Salt and sugar to taste

Mustard oil

Method 

• Sprinkle turmeric powder and salt on the prawns and smear it properly on them.

 

• Heat mustard oil and fry the prawns till they turn into a bright orange colour. You can also insert a toothpick inside the prawns so that they do not bend when subjected to heat.

 

• Remove the prawns from flame and pour some more mustard oil to the pan. Add a bay leaf once the oil is hot and then add onion paste, ginger-garlic paste, pureed tomato and 1-2 slit green chilies. 

 

• Cook it on high flame for 2 to 3 minutes or till the onion and the tomato paste is cooked.
• Now add salt and rest of spices one by one and mix them well. Cook this masala on high heat for 2 minutes while stirring continuously. You know it is cooked once the oil starts separating from rest of the masala
• Now add the coconut milk and some water. Simultaneously add the fried prawns and stir it well.
• Cover cook for 5 to 7 minutes. Sprinkle some Garam Masala Powder and remove from flame.

 

Serve hot with steamed rice and savor it.