Name: Chingri/Prawn Malaikari recipe by Chandrima Sarkar at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

ABOUT Chingri/Prawn Malaikari RECIPE

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.

Ingredients Serving: 4

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

Instructions

Rub salt and a tsp of turmeric powder on the freshly washed pieces of prawns. Keep aside.
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.
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.
Temper with the ingredients mentioned ‘For tempering’. Next add the onion paste, fry until light brown in colour.
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.
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).
Add sugar, mix and cook for another 2-3 minutes. Remove from heat. Serve hot with steamed rice.

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