Prawn Malaikari/Chingrir Malaikari

Chingri Malaikari or Prawn Malaikari is an iconic Bengali dish. It is made by giant freshwater prawns known as Golda Chingri with spice and coconut milk. This soft and creamy textured prawn dish is usually prepared on special occasions.

The word Malai refers to a dense creamy milk sauce obtained by gently boiling fresh milk. As this dish is made with coconut milk and has a creamy texture that is why it is called Malaikari.

Traditionally it is prepared with mustard oil. The prawns are used with the head included because it gives more flavour to this dish. Normally to prepare the coconut milk, the fresh coconut is grated and then left to soak with a little water. Then it is drained by pressing to get all the juice out. But nowadays it is very easy to find coconut milk in supermarkets, which makes the preparation of this dish easier.

 Ingredients

  1. 300 gr prawns
  2. 1 large onion
  3. 2 teaspoons ginger paste
  4. 200 ml of coconut milk
  5. 3-4 fresh green chillies
  6. 3 tablespoons oil.
  7. Salt to taste.

  Spices:

  1. 1 bay leaf
  2. 3 green cardamoms
  3. ½ cinnamon stick
  4. 2 teaspoons of turmeric powder
  5. 1 teaspoon red chilli powder
  6. 1/2 teaspoon garam masala

 

Instructions

-Peel the prawns without removing the head and the tail, better. Devein with the help of a toothpick. Mix them with 1 teaspoon turmeric powder and a pinch of salt and set aside.

-Cut the onion into squares and blend them in a blender.

-Heat the oil in a frying pan. Fry the prawns on each side for a few seconds. It has to be for a very short time, otherwise, the prawns will have a chewy texture.

-Remove the prawns and set them aside. In this same oil (which has all the flavour of the prawns) add all the whole spices: bay leaf, cardamoms, and cinnamon stick.

-Add the onion paste and fry until the water from the onion evaporates. Add ginger paste, turmeric powder, red chilli powder and a little bit of salt. Fry for a few minutes until oil separates.

-Add the coconut milk and a little bit of water. Stir everything well and bring to a boil. Then add prawns and salt. Let cook on medium heat for 5-6 minutes.

-Turn off the heat. Add fresh green chillies and garam masala. Cover and leave to rest for another 5 minutes before serving.

-Serve it with hot Basmati rice.

Langostino al curry con leche de coco (Prawn malaikari)

Básicos relacionados

Garam Masala (Como preparla en casa)

Pasta de ajo y jengibre

 

Prawn Malaikari/Chingrir Malaikari

Prawn Malaikari/Chingrir Malaikari

Prep Time 15 mins
Cook Time 20 mins
Marinating Time 10 mins
Total Time 45 mins
Cuisine India
Servings 2
Calories 260 kcal

Ingredients
  

  • 300gr prawns
  • 1 large onion
  • 2 teaspoons ginger paste
  • 200ml of coconut milk
  • 3-4 fresh green chillies
  • 3 tablespoons oil
  • Salt to taste

Spices:

  • 1 bay leaf
  • 3 green cardamoms
  • ½ cinnamon stick
  • 2 teaspoons of turmeric powder
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon garam masala

Instructions
 

  • Peel the prawns without removing the head and the tail, better. Devein with the help of a toothpick. Mix them with 1 teaspoon turmeric powder and a pinch of salt and set aside.
  • Cut the onion into squares and blend them in a blender.
  • Heat the oil in a frying pan. Fry the prawns on each side for a few seconds. It has to be for a very short time, otherwise, the prawns will have a chewy texture.
  • Remove the prawns and set them aside. In this same oil (which has all the flavour of the prawns) add all the whole spices: bay leaf, cardamoms, and cinnamon stick.
  • Add the onion paste and fry until the water from the onion evaporates. Add ginger paste, turmeric powder, red chilli powder and a little bit of salt. Fry for a few minutes until oil separates.
  • Add the coconut milk and a little bit of water. Stir everything well and bring to a boil. Then add prawns and salt. Let cook on medium heat for 5-6 minutes.
  • Turn off the heat. Add fresh green chillies and garam masala. Cover and leave to rest for another 5 minutes before serving.
  • Serve it with hot Basmati rice.

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