A traditional Bengali dish where prawns are cooked in thick coconut gravy flavoured with Garam Masala. This recipe is a no Onion no garlic recipe. Only tomato and ginger slice are used in cooking this recipe.
Served with rice or pulao this Malaikari recipe is an absolute delight for any fish lover.
Love for prawns and Ilish distinguishes Bong into Ghoti and Bangal. I share blood of both side, as my father is a Ghoti and my Mother is Bangal. So I love eating both this fish.
There are several ways to COOK this traditional fish recipe. Fried prawns tossed in juicy coconut gravy used to be my Dida’s speciality. She used to make paste of coconut in Shil-Nora . As a result, the coarseness of coconut dust could have been spotted in the gravy. It’s tough now a days to follow her procedure. Instead of Shil-Nora, I have made the paste in blender. To keep the coarseness, I have blend it once only.
Check the detailed recipe.
- Cuisine – Bengali
- Course – Main Course
- Prep time -10 minutes
- Cooking time -20 minutes
- 300 GM Prawn
- 1 cup Coconut slices
- 2 medium size Tomato
- 1/2 inch Ginger slice
- 1 Tsp Turmeric Powder
- 1 Tsp Garam Masala Powder
- Salt and sugar to taste
- Mustard Oil
HOW TO COOK CHINGRI MACHER MALAIKARI
- Sprinkle salt and turmeric powder on prawns after washing them thoroughly.
- Pour Mustard Oil in pan.
- Put the fishes in pan for frying.
- Fry prawns in medium-high flame. Don’t overfry them.
- Chop coconut slices and tomato and ginger slice. Put it in blender and make paste.
- Put the paste in pan.
- Add salt to taste.
- Add potato cubes (optional).
- Add 1 tsp turmeric powder and 1 Tsp Garam Masala Powder.
- Add 1 tsp sugar.
- Mix everything.
- Cook till raw smell goes away.
- As masala gets cooked, add fried prawns.
- Mix prawns with the masala.
- Add water. Cook till water absorbs all the flavour.
- Take out in a bowl and serve.