Chingri macher Malaikari - A traditional bengali preparation of prawn curry with coconut gravy

Chingri Malaikari or Prawn Malaikari, is a very famous and classical Bengali preparation served with white Rice or Pulao for lunch or dinner on special occasions. I was planning this for long and at last cooked it up on occasion of Bhaiphota or Bhai Duz. Hope my recipe here will make someone’s taste buds happy.

Preparation Time: - 15~20 min 

Cooking Time: - 20~25 min

Servings: - 3~4 persons (depends upon how many pieces per person)

Ingredients:- 

 

1. 400 gm Lobster (Galda Chingri in Bengali) or Jumbo prawn which should be around 9~10 pieces. We need to keep the head of prawns intact but clean and devein the pieces.
2. 1 large onion finely chopped
3. 2 Bay leaves
4. 4~5 cloves
5. 2 inch cardamom stick
6. 2 tsp Cardamom Powder
7. 1 tbsp ginger grinded (you can use ginger paste also)
8. 1 tsp Cumin powder
9. 1 ½ tsp mustard seeds paste – I used the dry mustard powder from Sunrise and made a paste of it. You can grind the fresh mustard seeds and make the same.
10. 3 green chili silted ( 2 for garnishing)
11. 2 tsp Kashmiri Mirch ( you can have more if you are spice lover)
12. 2 tsp turmeric powder
13. ½ cup coconut grated and grinded in a grinder
14. 1 ½ tbsp ghee
15. 7 ~8 tbsp Mustard oil ( I used mustard oil fully as Bengalis like the aroma but you can mix vegetable oil in 40:60 ratio if you do not like the smell of mustard oil )
16. 1 tsp garam masala powder
17. Salt to taste

Preparation:- 

 

1. If you have purchased the lobster from the usual fish market then ask them not to remove the head, remove the central vein of the prawn and thoroughly clean and remove eyes.
2. Rub 1 ½ tsp turmeric powder and little salt to the prawns and marinate for 15 minutes. 
   
3. Chop the onion and keep aside.
4. Heat 4 tbsp oil in kadai or non-stick pan and shallow fry the prawn. Please note that the prawn should not be over fried at this stage as that will make them harder. Keep aside.
   
5. Use a separate kadai and heat 1 tbsp ghee plus the remaining oil. You can wash the kadai of the previous step and use but it is better to use a separate one because of the strong smell of prawn.
6. Now add the bay leaves, cloves and cinnamon. These spices add a nice smell to the whole preparation.
7. When they splutter then add the cardamom powder.
   
8. Instantly add the chopped onion.
9. Stir occasionally till the onions turn golden brown.
   
10. Add ginger to the mix and sauté for a min.
11. Now introduce all the chilies (green and Kashmiri mirch). You can decide the amount as per your taste.
    
12. Add cumin powder and rest of turmeric powder.
13. Stir for a couple of minutes and add salt as per your taste. You may need to sprinkle little bit of water to prevent sticking the onion at the bottom of the pan or over burning
    
14. Pour the mustard paste and coconut.
    
15. Continue stirring till oil separates from masala.
16. Now add the prawns one by one. Add 1 cup of warm water. Mix well and continue cooking for 5 min in low flame.
    
17. Cover and cook till they are properly boiled. Do not over cook as that may make the prawns harder. It took 10 min for me but you can check intermittently to arrive at the proper gravy and softness mixture.
18. Switch off the flame and add ½ tbsp Ghee. Mix it well.

Now your delicious Chingri Malaikari is ready to serve.

Serve this hot with steamed rice or fried rice. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.