chingri malaykari

Chingri Malaikari or Prawn Malaikari is a very famous and popular Bengali entrée served with white Rice or Pulao for lunch or dinner on special occasions. I saw it described somewhere as an “Elegant Bengali Classic” – that definitely sums up this dish. It is so delicious that I want to run down and have my dinner right now instead of writing this up.

ingredients

Medium sized prawns (10-12 pcs)
Mustard oil
Onion paste (1 cup)
Ginger paste (3 tbl spn)
Green chilies (4-5 pcs)
Coconut Milk or scrapped coconut (1 cup)
Green chilies (6-8 pcs)
Cashew nuts or kaju (4 large pcs)
Full fat cream or thick milk (1 cup)
Additional milk (1 cup if using scraped coconut)
Bay leaves or tejpata (3-4 pcs)
Garam Masala Powder (1.5 tspn)
Green cardamom or chhoto elaichi (5-6 pcs)
Cinnamon (1 inch stick)
Red chili powder (0.5 tspn)
Turmeric Powder (1 tspn)
Ghee or clarified butter (3 tbl spn)
Sugar (2-4 tspn as per taste)
Salt (to taste)

Step 1.

Make a smooth onion paste, ginger paste and if you cannot find ready made yet good quality coconut milk then soak the grated coconut in a cup of warm milk and set aside . I am using the latter method.

step 2.

Heat mustard oil in a non stick pan or kadhai. Apply half the turmeric powder and some salt to cleaned, de-veined and de-shelled prawns. Once the oil is nice and sizzling, add in the prawns carefully without over crowding. Fry on both sides till bright orange and the heads are fully fried .

step 3.

Set the fried prawns aside. Next heat some more mustard oil and add a table spoon of ghee. Add in the onion paste and fry till golden t brown. Add in the ginger paste and slit green chilies and cook for a minute. Add in some salt and sugar for quick browning. now add in the whole garam masala, turmeric powder and red chili powder. Mix well and cook for a minute.

step 4.

Once the fried onion mixture is ready, we will make a combined paste of the soaked coconut, warm milk and cashew nuts. Make sure it's a smooth and creamy paste. Add this in over low heat and mix well. Add half a cup of water, half of the garam masala powder cover and cook for 3-4 mins over low flame.

step 5.

After your coconut and onion gravy is fully cooked, check and fix the salt and sugar. The gravy needs to be smooth and slightly sweet. Add in the fried prawns and gently coat them with the gravy. Cover and cook for a minute.

step 6.

Finally add in the full fat cream or thickened milk and mix in gently. Sprinkle rest of the garam masala powder and the ghee. Turn off the flame but keep the chingri malai curry covered for a couple of minutes.

Cooking prawns Indian style