Chingri Malaikari is a famous Bengali delicious food , the rich flavours of prawns simmered in a creamy coconut milk gravy, infused with aromatic whole spices.

Ingredients

• Prawns (large, with heads on): 1 lb (approximately 450g)
• Onion: 1 medium-sized, grated
• Garlic: 1 large clove, coarsely chopped
• Ginger: 1 tsp, finely chopped
• Green Chilies: 6
• Coconut Milk: 1 can (approximately 400ml)
• Grated Coconut: 1/4 cup (optional)
• Whole Spices:
  • 2 bay leaves (Tej Patta)
  • 4 green cardamoms (Elaichi)
  • 4 cloves (Laung)
  • 2 small cinnamon sticks
• Ground Spices:
  • 1 tbsp red chili powder
  • 1 tbsp turmeric powder
  • 1/2 tbsp garam masala powder
• Salt: to taste
• Sugar: a pinch
• Mustard Oil: 3 tbsp
• Ghee: 1 tbsp (for finishing)

👩‍🍳 Preparation & Cooking Steps

1. Prepare the Prawns:
   • Clean the prawns thoroughly. Marinate them with a pinch of turmeric and salt. Let them set for 30 minutes.
   • Optional: To maintain the prawns’ shape during cooking, skewer them through the head and tail.
2. Grind the Onion:
   • Grate the onion or saute it until translucent, then grind into a smooth paste.
3. Fry the Prawns:
   • Heat mustard oil in a pan. Lightly fry the prawns until they turn pale golden. Remove and set aside on a paper towel.
4. Infuse the Oil:
   • In the same oil, saute the chopped garlic until fragrant. Remove the garlic, leaving the infused oil.
   • Add bay leaves, cardamoms, cloves, and cinnamon sticks.
5. Prepare the Gravy:
   • Add the onion paste to the pan. Fry until it turns golden and the oil separates.
   • Add the ginger paste and saute for a minute.
   • If using, add the grated coconut paste and saute for 2 minutes.
6. Cook the Curry:
   • Pour in the coconut milk and add a little water (about 1/3 of the can).
   • Stir in red chili powder, turmeric powder, salt, and green chilies.
   • Simmer on low heat for 30-35 minutes until the oil surfaces and the gravy thickens.
   • Add the fried prawns and sprinkle garam masala powder. Cook for an additional 5 minutes.
7. Finish the Dish:
   • Drizzle ghee over the curry for added richness.

Serving Suggestions

• Accompaniments: Serve hot with steamed white rice or fragrant yellow pulao.
• Garnish: Sprinkle freshly chopped coriander leaves for a burst of freshness.

🥗 Health Benefits & Nutritional Information

• Protein-Rich: Prawns are an excellent source of high-quality protein, essential for muscle repair and growth.
• Rich in Vitamins & Minerals: They provide a good amount of vitamin B12, iodine, and selenium, supporting nerve function and immune health.
• Healthy Fats: Coconut milk contains medium-chain triglycerides (MCTs), which may aid in metabolism.
• Antioxidant Properties: Spices like turmeric and garlic offer anti-inflammatory and antioxidant benefits.

Estimated Nutritional Value per Serving:

• Calories: Approximately 450 kcal
• Protein: 30g
• Fat: 35g (including healthy fats from coconut milk and ghee)
• Carbohydrates: 8g

Who Should Avoid & When

• Allergy Alert: Individuals with shellfish allergies should avoid this dish.
• Dietary Considerations: Those on low-fat or low-cholesterol diets may want to consume this dish in moderation due to its rich content.
• Timing: Best enjoyed during lunch or dinner. Consuming it late at night may not be ideal for digestion due to its rich nature

Frequently Asked Questions (FAQs)

Q1: Can I use frozen prawns for this recipe?

• Yes, ensure they are properly thawed and cleaned before use.

Q2: Is it possible to make this dish without coconut milk?

• Coconut milk imparts a unique flavor and creaminess. Substituting it may alter the authentic taste.

Q3: Can I prepare this dish in advance?

• Yes, the flavors deepen over time. Store in an airtight container in the refrigerator for up to 2 days.

Q4: What type of prawns are best for this curry?

• Large, fresh prawns like ‘golda’.