Chingri Macher Malaikari / চিংড়ি মাছের মালাইকারি

Chingri  Macher Malaikari is a signature dish from West Bengal. Golda Chingri or jumbo prawns are cooked in a creamy sauce made with thick coconut milk. It is prepared in every household since ages. Every house of Bengal  has it’s own recipe with slight variations. It is enjoyed best with warm white rice.

However, there is a lot of disagreement about this term ‘Malaikari’. Many people think that when the people of South India went to Malay for work, they learned this dish from there. That is why the name of the dish is ‘Malayakari’. No matter from which country this dish came, there is no doubt that Malaikari has taken his place in the feast of Bengalis.

My daughter loves fish specially prawns , I had one coconut, thought why don’t I combine these two and make my daughter’s favourite dish Chingri  Macher Malaikari. It is easy to make dish which all your family members will love. You should definitely try this dish.

You can try these prawn recipe below

You can try this Chicken Malaikari Recipe

How to make Golda Chingrir Malaikari

Moumita Chingri  Macher Malaikari is a signature dish from West Bengal. Golda Chingri or jumbo prawns… Non-vegetarian prawns, chingrimalaikari, dinner. lunch Bengali Print This

Serves: 3 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 Golda Chingri / Jumbo Prawns big size
• 1 teaspoon  Cumin Seeds
• 1 medium size Onion Paste
• 2 tablespoons Ginger Garlic Paste
• 6-7 Cashew Paste (soak in water for 20 minutes. then grind to make a fine paste )
• 1 cup Coconut milk (fresh or store bought )
• Salt and sugar as per taste
•  1 teaspoon Turmeric Powder
•  1 teaspoon Red chili powder
• 4 tablespoon Oil  (Preferably Mustard oil )
• 3 Green Cardamom pods
• 1 Inch long Cinnamon stick
•  2 Bay leaves
•  1tablespoon Ghee

Instructions

• Clean the prawns very well and wash them 
• Mix the prawns with salt and turmeric for 15 minutes.
• Now heat oil in a non-stick pan and lightly fry the prawns until light brown and keep aside.
• In that remaining oil,  add whole cumin seeds, bay leaf, cardamom pods, cloves & cinnamon sticks and fry till fragrance comes out from them.
• Now add the onion paste and fry till light brown , add ginger & garlic paste and fry with onion. Now add turmeric powder & cumin powder to it and stir fry with 2 tablespoons of water.
• When oil start separating from the masala add salt, sugar and cashew paste and cover the pan to make the masala cooked well.
• Then add the coconut milk & fried prawns to it , mix well and cover the pan and cook on low flame for about 15 minutes.
• Add ghee and mix well.
• Turn off the oven and pour the "Prawn Malaikari" in a large bowl and serve with hot steamed rice.

Notes

For coconut thick milk you need 2 cups grated coconut and 4 cups warm water . Take 2 cups grated coconut and 1 cup warm water in a blender . Blend it on high till coconut is ground well . Pour this coconut milk to the already lined muslin cloth over a strainer in a bowl, squeeze out properly , this is called coconut thick milk.