Chingri Malaikari is a main course dish of Bengal. It is simply a marvelous dish made up of jumbo prawns also known as Golda Chingri. Bengalis love to eat chingri and food item made up of it on occasions. Chingri Malaikari is a combination of prawn and coconut is really awesome and apart from having sinful taste it is nutritious also.
Preparation time: 10 min
Cook time: 15 min
Total time: 25 min
1. 500gm. Golda Chingri, retain head and last shell towards the tail, clean the waste sack from the head.
2. Two bay leaves
3. Four cloves
4. Three to four green cardamom and stick of cinnamon
5. One large onion finely sliced
6. One large onion paste
7. One tsp turmeric powder
8. One tsp red chili powder
9. Coconut milk thin – 2 cup
Coconut milk thick – 1 cup
10. One tsp sugar
11. Salt according to taste
12. Four to six green chilies, half vertically
Instructions:
1. Marinade prawn with little salt and turmeric powder and keep aside.
2. Heat oil in kadai and add kara masala when ghee start bubbling.
3. Add sliced onion and cook it until become light brown remembers not to burn it.
4. Now add onion paste.
5. Make paste of turmeric, red chili powder and 1 tblsp water and then add this paste to kadai. Continue stirring it for few minutes.
6. Remove kadai from heat and let it be cool for 1 min.
7. Now add thin coconut milk and bring it again on heat and let it simmer.
8. Reduce flame to medium, add salt and green chilies.
9. Add prawn, cover and simmer it for 2 min. if prawns are large let simmer it for more time.
10. Remove cover and add sugar add cook for 30 sec.
11. Now add thick coconut milk and stir it well.
12. Serve it with basmati rice or ghee bhat.
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| Chingri Malaikari |
Preparation time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients Required:
1. 500gm. Golda Chingri, retain head and last shell towards the tail, clean the waste sack from the head.
2. Two bay leaves
3. Four cloves
4. Three to four green cardamom and stick of cinnamon
5. One large onion finely sliced
6. One large onion paste
7. One tsp turmeric powder
8. One tsp red chili powder
9. Coconut milk thin – 2 cup
Coconut milk thick – 1 cup
10. One tsp sugar
11. Salt according to taste
12. Four to six green chilies, half vertically
Instructions:
1. Marinade prawn with little salt and turmeric powder and keep aside.
2. Heat oil in kadai and add kara masala when ghee start bubbling.
3. Add sliced onion and cook it until become light brown remembers not to burn it.
4. Now add onion paste.
5. Make paste of turmeric, red chili powder and 1 tblsp water and then add this paste to kadai. Continue stirring it for few minutes.
6. Remove kadai from heat and let it be cool for 1 min.
7. Now add thin coconut milk and bring it again on heat and let it simmer.
8. Reduce flame to medium, add salt and green chilies.
9. Add prawn, cover and simmer it for 2 min. if prawns are large let simmer it for more time.
10. Remove cover and add sugar add cook for 30 sec.
11. Now add thick coconut milk and stir it well.
12. Serve it with basmati rice or ghee bhat.
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