Chingri Malaikari | Chingri Malai Curry | Bengali Prawn Malai Curry
Chingri Malaikari, a sublime prawn curry with a super-subtle, super-creamy coconut-milk sauce, stands as an iconic dish in Bengali cuisine. ‘Chingri Macher Malaikari’ roughly translates to ‘Prawn fish Creamy Curry’. While its sophisticated appearance may deceive many into thinking it’s a complex dish, the reality is quite the opposite. The dish embodies the philosophy of balance- sweetness from the coconut milk, heat from the chilies and the robust flavours of the spices. It’s a celebration of contrasts, where the richness of the prawns is complemented by the lightness of the coconut milk and the bold spices are softened by the sweet undertones.
Origin of Chingri Malaikari:
The roots of chingri malaikari traced back to Malaysia and its journey to Bengal is shrouded in mystery, possibly involving traders and sailors who brought the recipe to the region. The name ‘malakari’ can be dissected into ‘malai’ and ‘curry’, with ‘malai’ originating from ‘Malay’ or Malaysia. Over time the dish underwent adaptations to suit Bengali tastes, with the name evolving from “Maloy Curry” to “Malaikari”. Today, it has become a beloved culinary gem and an integral part of Bengali celebrations.
Types of Prawns can be used for Malaikari:
While Chingri Malaikari can be crafted with various prawn varieties, the true connoisseurs often opt for Golda chingri, fresh water jumbo prawns native to the region. These prawns boast a large head, akin to the body’s size, filled with delectable flavors. The flesh resembles that of lobster, firm, sweet and when cooked correctly, achieves a buttery soft texture. Tiger prawns or Bagda Chingri often an alternative, but Golda chingri tends to be the preferred choice for an authentic Chingri Malaikari experience.
How to prepare the Prawns:
The crucial step lies in the preparation of prawns. Cleaning the prawns and their giant-sized heads can be a time consuming task. First, shell and devein the prawns, leaving the flavourful head intact. We are leaving the body shells on, but if you like you may peel them off. A longitudinal slit on the body allows for the removal of intestine and cleaning the head’s poop bag is essential. Then clean the prawns and pat them dry.
No Bengali feast is complete without Chingri Malaikari, especially during significant events like Poila Boishakh or Bengali New Year, Jamai Shosthi. Whether it’s a wedding ceremony or a joyous engagement, this prawn curry takes its place as a culinary centrepiece. Bengali’s, known for their deep affection for fish, particularly prawns, elevate this dish to an indispensable status in their celebrations. Chingri Malaikari finds its perfect companionship with Basanti pulao or any pulao Variant. The rich and flavourful gravy pairs exceptionally well with steamed rice, rendering roti or paratha unnecessary.
Ingredients:
Prawn Marination:
1 kg Golda Chingri or Prawn
1 tsp Salt
1 tsp Turmeric
Malaikari Gravy:
4 tbsp Ghee
2 nos. Bay leaf
3-4 Dry Red Chili
1 inch Cinnamon
3 nos. Green Cardamom
4 nos. Clove
4 nos. Onion, medium size (paste)
Salt to taste
1 tsp Turmeric
2 tsp Red chili powder
4 nos. Green Chili, slitted
1 tbsp Ginger-Garlic Paste
1 tbsp Sugar
1/4 cup Yogurt, beaten
200 ml 1st Extract of Coconut Milk
150 ml 2nd Extract of Coconut Milk
1 tsp Bengali Garam Masala
1/2 cup fresh Coriander (chopped)
Preparation:
Prawn Marination:
- Step 1: First, shell and devein the prawns, leaving the flavourful head intact. We are leaving the body shells on, but if you like you may peel them off. A longitudinal slit on the body allows for the removal of intestine and cleaning the head’s poop bag is essential. Then clean the prawns and pat them dry.
- Step 2: Coat the prawns with salt and turmeric powder and set aside for 15 minutes.
Malaikari:
- Step 3: Then Heat ghee in a wok or pot. Once the ghee is heated, add the marinated prawns to the pot and wait for 30 seconds till the prawns changes its colour and releases the flavours from the prawns heads into the oil. Then flip them and fry for 30 seconds and remove the prawns from pot and keep aside.
- Step 4: Then temper the remaining ghee with dried red chilies, bay leaf, cinnamon, cardamom and cloves and allow them to crackle.
- Step 5: Next add the onion paste and fry for about 8-10 minutes until the onions are brown.
- Step 6: Then add turmeric and fry for 2-4 minutes.
- Step 7: Next add red chili powder and fry 2-4 more minutes.
- Step 8: Then add slitted green chilies and ginger-garlic paste and sugar and fry for 3-4 minutes on medium heat.
- Step 9: Then lower the heat and add beaten yogurt and stir vigorously to prevent the yogurt from splitting. Cook the yogurt for 4-5 minutes on low heat.
- Step 10: Then add 2nd extract of coconut milk and simmer for 4-5 minutes on medium heat.
- Step 11: Then lower the heat and add the 1st extract of coconut milk.
- Step 12: Once it comes to a boil add the prawns and salt.
- Step 13: Then cover the pot and allow the prawns to simmer for 5-7 minutes.
- Step 14: Then add Bengali Garam Masala powder and chopped fresh coriander and turn off the heat.
- Step 14: Serve Chingri Malaikari with steamed rice or Pulao.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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