Food is not just a mean to satisfy our hunger, rather it serves as an art characterised by distinct techniques with a mix of specific culture. Various factors like local ingredients, traditions, and customs get involve in the process to create a unique dish. Therefore here I present before you a very popular recipe of the Bengali households- "Chingri Malaikari", prepared to relieve all from the daily toil of excavating some distinct cuisine at the dinner table to please your taste buds. This is a very nostalgic recipe of my grandmother who used to spoil me with these delicacies. Let's try our hands on this special recipe today.
Ingredients-
Prawns/Chingri - 1/2 kg
Onion paste - 5 tbsp
Ginger & Garlic paste - 2 tsp
Green Chillies - 5-6 slit
Coconut Milk - 1 can
Bay Leaves - 3-4 small
Cardamoms - 3-4
Cloves - 5-6
Cinnamon - 2 small sticks
Red Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Black Pepper powder - 1 tsp
Salt and Sugar to taste.
Mustard Oil
Method-
Clean the prawns and mix it with turmeric and salt and keep aside for about ½ hour.
Meanwhile grind the onion to a paste.
Heat oil in a kadai/frying pan.
Lightly fry the prawns so they turn golden in colour, do not deep fry like other fish.
As soon as the prawns turn a pale golden take them out and put them on a paper towel.
In the same oil, add the bay leaves.
Coarsely pound the whole garam masala spices with a pestle and add them too.
Add the onion paste when you see the whole garam masala crackling. Add the ginger and garlic paste.
Continue frying the onion with a little bit of sugar till it turns brown in colour or the oil separates from the paste. Add the can of coconut milk.
Add a little water (about 1/3 of the can) in the can, mix well and add it too.
Add red chilli powder, turmeric powder, black pepper powder, salt and sugar.
Add the green chillies.
Mix well and cook the gravy. The gravy tastes best when you simmer it a low heat for about 25-30 minutes.
When you see the oil surfacing on the gravy add the fried prawns.
Cook on low for some more time till the gravy thickens and acquires a creamy consistency.
Serve with white Basmati Rice or Basanti Polao.
Please do try this recipe at your home and let me know how it was in the comments section below. Also do share and follow me for more such easy, tasty and delightful recipes. Thank you. Enjoy.
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