Friday, March 16, 2012

Chingri Macher Malaikari

Chingri Macher Malaikari

This is one prawn preparation that a bong household will never fail to serve you if you've been invited over. Any special occasion's menu is lacking if Chingri Macher Malaikari or Prawn Malai Curry (prawn cooked in rich spiced coocnut milk) is not a part of it. A lunch or dinnerr of this popular Bengali entrée served with steamed white rice or my favourite Mishti Pulao is something to die for. For me atlest.


There is a difference between the way my Maa makes it and I make it. I go by the short cut method of using canned coconut milk. Whereas, Maa would take the pain of making the coocnut milk in her very own kitchen. Life is so easy these days that almost every thing is available in cans. And, I am the first one to take advantages of such comforts and short cuts.

Having said that, I don't mean to discourage you if your are seriously intending to make the coconut milk at home. Follow these steps to get it right. However, I would still like to stick to my canned version. And honestly, I don't find much difference either.

I suggest you don't give this classic Bengali dish a miss. Traditionally, this is prepared with the prawns' heads intact. I too love it with the heads. But if you are not much of a prawn eater, you might want the heads removed. So, choose for yourself. Either way, you will relish the prawns.

Chingri Macher Malaikari or Prawn Malai Curry

- Large prawns, 500 gm

- Cinnamon stick, 1 one inch stick

- Cumins seeds, 1/2 tsp.

- Bay leaf, 1 no.

- Turmeric powder. 1/ tsp.

- Onions, 2, medium sized

- Ginger, 1 one inch piece

- Green chillies, 2-3 nos.

- Coconut milk, 200 ml

- Water 1/2 cup

- Mustard oil

- Salt as per taste


1 Wash, clean and devein prawns. Marinate with salt and turmeric powder. Keep aside. In the meantime, make a paste of onions, ginger and green chillies.

2 Heat oil. Lightly fry the prawns till they are golden in colour. Make sure not to deep fry them. Remove and put them on a paper towel. In the same oil, add bay leaf, cumin seeds and cinnamon stick. After they start crackling, add the onion-ginger-green chillies paste. Sprinkle little water and fry the paste for 5-6 minutes.

3 Add the fried prawns. Cook for 3-4 minutes and then the coconut milk. Cover and further cook for another 6-8 minutes or till done.

4 Serve hot with steamed white rice.










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6 comments:

  1. these look like a perfect curry..

    ReplyDelete
  2. Phataphati chingri macher malaikari. Wonderful preparation Arundhuti. Simply oshadharon.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  3. Love Prawns and this curry looks too delicious!!! Lust can't resist!!

    ReplyDelete
  4. I love Prawn Malai Curry! One of my Oriya friends makes a killer version of this... I have never tried making it myself, but now that I have 2 foolproof recipes to refer to... must try! And as usual, your pictures make the food come alive!! (Ok, not a good analogy when it comes to prawns... heehehe! But you know what I mean)

    ReplyDelete

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