Recipe: at dinner Prawn Malaikari or Chingri Mach er Malaikari

Estelle Walsh

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Recipe: at dinner Prawn Malaikari or Chingri Mach er Malaikari Delicious, fresh and tasty.

Prawn Malaikari or Chingri Mach er Malaikari. Chingri Macher Malaikari is one of the greatest examples of this name changing game where Malaikari is actually "Maloy Curry". A prawn curry flavored with coconut milk originally from Malaysia is modified into a Signature Bengali Dish known as Chingri Macher Malaikari. Here's how I make Chingri Malaikari at Debjanir Rannaghar!

Here's how I make Chingri Malai Curry at Debjanir Rannaghar!

Chingri Malaikari or Prawn Malaikari (no relation to our dear Malaika at all), 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.

You can have Prawn Malaikari or Chingri Mach er Malaikari using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Prawn Malaikari or Chingri Mach er Malaikari

It’s 750 gms of Prawn :.
Prepare 1 cup of Onions chopped:.
You need 1 tsp of ginger paste:.
It’s 1 tsp of garlic paste:.
It’s 1/2 cup of Tomatoes chopped.
Prepare 1 tsp of cumin powder:.
You need 1/4 th tsp of coriander powder.
You need 1 tsp of Kashmiri red chilli powder.
Prepare 1/2 tsp of Garam Masala powder.
You need 1 cup of coconut milk.
You need 1/2 tsp of clarified butter.
You need 8-10 tsp of Mustard oil.
It’s To taste of sugar.
You need 4-5 pieces of green chillies.
Prepare To taste of Salt.

It is so delicious that I want to run down and have my dinner right now instead of writing this up.

The name of this chingri macher recipe bears somewhat of a double meaning. 'Malai' meaning 'cream' recalls the coconut-milk base in which the prawns are cooked.

However, this prawn recipe seems to have made its way into Bengali kitchens through contact with Malaysian traders; so 'malaikari' is actually 'Malay' curry, over time.

For us Bengalis we staunchly believe that when it comes to chingri macher malaikari the size of prawn plays a key role.

Prawn Malaikari or Chingri Mach er Malaikari step by step

First of all marinate the Prawns with turmeric powder and salt. Then keep it aside for 7-10 minutes..
Now it’s time to prepare the “Malaikari” which means the curry or gravy. The consistency depends on you. First of all add some mustard oil in a pan or wok. Heat the oil on a medium flame and fry the marinated prawns. Do not over fry them as the prawns tend to be hard if over fried..
Once the prawns are fried then remove the prawns from the oil and keep it aside on a separate bowl. Then in the remaining oil add chopped onions and sauté it till it becomes translucent. Then add the ginger paste and garlic paste one by one and cook them until the raw smell goes away..
After that add all the dry spices one after the other and add 1 tsp of coconut milk and now mix the spices well on a medium flame. Then add the chopped tomatoes. Cover and cook for 2-3 minutes. Uncover and you will find the tomatoes have become mushy. Once the oil starts separating add the coconut milk and keep stirring. As I said before, the consistency will vary according to one’s taste..
After adding the coconut milk don’t forget to add the salt and sugar to balance the taste. As soon as the gravy starts simmering add the fried prawns and cover and cook for another 2 minutes on a low flame..
Last but not the least uncover the lid and add clarified butter into the prawn Malaikari. Now this authentic Bengali cuisine “Chingri Mach er Malaikari” is ready to be served with steaming rice..
In order to watch the full recipe please visit my Youtube channel “With Nabanita”. The link of my channel is : http://bit.ly/2ViM7O3.

Both Golda chingri (giant fresh water prawn) and Bagda chingri (tiger prawns) are great for this recipe depending on how much you like your prawn heads.

But any chef will tell you that the best malai curry requires mid sized fresh water prawns as the humongous heads of Golda.

Chingri macher malai curry is a traditional bengali dish where chingri mach is cooked in coconut milk with garam masalas.

In our bengali language chingri maach means prawn or shrimp and malai is commonly known as cream but not that common milk cream, it's coconut's milk cream.

Prawn malai curry is a creamy main course dish that gets its creaminess from coconut milk.