Chingri Macher Malaikari, or Prawn Malai Curry, is a classic Bengali delicacy. It’s a rich and creamy dish made with prawns, coconut milk, and a blend of aromatic spices, embodying the essence of Bengali cuisine.
Chingri Macher Malaikari Recipe
Chingri Macher Malaikari is a luxurious and iconic Bengali seafood dish known for its rich and creamy coconut-based gravy and succulent prawns (chingri). This dish represents the quintessential flavors of Bengali cuisine, showcasing the artful use of spices and ingredients. Chingri Macher Malaikari is often served during special occasions and celebrations, making it a centerpiece of Bengali feasts.
Ingredients
- 500 g Prawns large, cleaned and deveined
- 1/2 cup Onion paste
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic past
- 1/4 cup Tomato puree
- 2-3 Green chilies slit
- 1 cup Coconut milk
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Garam masala powder
- 1 Bay leaf
- 2 Green cardamoms
- 2 Cloves
- 1 inch piece Cinnamon stick
- 2 tablespoons Mustard oil
- to taste Salt
- 1 teaspoon Sugar (optional)
- Fresh coriander leaves for garnish
Instructions
Marinate the Prawns:
- Marinate the prawns with a pinch of turmeric powder and salt for about 10 minutes.
Fry the Prawns:
- Heat 1 tbsp of mustard oil in a pan. Lightly fry the marinated prawns until they turn pink. Remove and set aside.
Cook the Gravy:
- In the same pan, add the remaining oil. Add bay leaf, cardamoms, cloves, and cinnamon. Sautรฉ for a few seconds.
- Add the onion paste and cook until it turns golden brown.
- Stir in ginger and garlic paste, and cook until the raw smell disappears.
- Add tomato puree, turmeric powder, red chili powder, and cumin powder. Cook until oil separates.
Add Coconut Milk:
- Lower the heat and gradually add coconut milk to the masala, stirring continuously.
- Bring the gravy to a gentle simmer. Do not boil vigorously to prevent the coconut milk from curdling.
Add Prawns:
- Add the fried prawns and slit green chilies to the gravy. Season with salt and sugar.
- Cover and cook on low heat for about 10 minutes, until the prawns are cooked through and the gravy thickens.
Garnish and Serve:
- Sprinkle garam masala powder and garnish with fresh coriander leaves.
- Serve hot with steamed rice or pulao.
Tips and Information
Conclusion:
Chingri Macher Malaikari is a sumptuous and indulgent Bengali seafood dish that captures the essence of Bengali culinary traditions. Its creamy coconut-based gravy and succulent prawns create a taste sensation that is both comforting and celebratory. Whether enjoyed with rice or bread, Chingri Macher Malaikari continues to be a symbol of culinary excellence and cultural pride in Bengal.Tips and Overview
- Prawn Size: Larger prawns are preferred for their meaty texture.
- Coconut Milk: Use good-quality, thick coconut milk for a creamier gravy.
- Consistency: Adjust the consistency of the gravy to your preference by adding more or less coconut milk.
- Serving Temperature: This dish is best served hot to enjoy the full flavors.
- Mustard Oil: This oil adds an authentic Bengali flavor, but it can be substituted with vegetable oil if not available.
