Chingri macher malaikari. prawn in creamy coconut gravy is definitely near to every Bengali's heart. If you're speaking in regards to a typical Bong spread then malaikari is essential with that.
There's a large debate though concerning the origin of the dish. Some express it derives the name in the creamy coconut gravy, malai means cream, hence known as malaikari or malaicurry. Another opinion is, it's originated from the land of Malay.
But frankly, I don't want to scratch my mind pondering concerning the origin from the dish, well-liked themes the foundation, the dish is definitely a motion picture stopper and my in history favorite. And my 5yr old too concurs beside me. I've come across my granny and my mother to prepare this dish several occasions. I stick to the same.
This really is my admission to BWW#89 of Black and White-colored Wednesday - a culinary photography event produced by Susan from the Well-Seasoned Prepare. now managed by Cinzia of Cindystar. and located by Lynne Daley of Coffee shop Lynnylu .
To the Malaikari Recipe, it's here.
Things required to make Chingri Malaikari:
- Large prawns: 6
- Onion(grated): 2tbsp
- Garlic clove paste: 1/2tsp
- Ginger root paste: 1tbsp
- Cinnamon: 2-3(1inch stick)
- Cardamom(crushed): 3-4
- Cloves: 4-5
- Bay leaf: 1-2
- Dry red chili: 2-3
- Shah jeera/black cumin: 1/2tsp
- Turmeric powder:1tsp
- Red chili powder: 1/2tsp
- Cumin powder: 1/2tsp
- Garam masala powder:1/4tsp
- Thick coconut milk: 1cup
- Ghee/clarified butter: 1tsp
- Oil
- Salt to taste
- Sugar to taste
The steps of creating Chingri Malaikari:
1. Wash, neat and devein the prawns. Peel the prawns but keep your covering on mind as well as on tail. Smear salt and turmeric powder on prawns and aside for 25-30min.
2. Inside a pan or kadai add oil, any vegetable oil is nice. Once the oil is hot add some prawns. Prepare for just two-3min on high temperature or because they change color to red. Don't overcook the prawns, or they'll turn soft and difficult. Keep your fried prawns aside.
3. Within the same pan or kadai then add more oil. don't discard the oil from fried prawns. Because the oil gets hotter, add bay leaf, whole garam masala(cinnamon, cardamom, cloves), shah jeera/black cumin, dry red chilies. Prepare up until the spices release nice aroma, add some garlic clove paste and prepare for 1min. Sometimes I've come across my mother add slices of garlic clove towards the oil, and prepare the garlic clove till red, then she discards the garlic clove slices in the oil. By doing this the garlic clove doesn't dominate the curry but leaves a gentle aroma. I actually do both way, even sometimes without garlic clove. It's positioned on your decision which you want.
4. Because the garlic clove is completed, add some onion paste. Prepare on medium heat for 3min.Add some ginger root paste and blend well. Prepare for just two-3min on medium flame. Add turmeric powder, red chili powder and cumin powder, mix well. Prepare for 2min adding the coconut milk. I made use of canned coconut milk, individuals can easily be bought in almost any supermarkets. If you want you may make fresh coconut milk. For your scrape the coconut and drenched in serious trouble. Create a fine paste from the coconut and strain it, your coconut milk is prepared.
5. Because the gravy boils, add some fried prawns. Cover and prepare on low-medium flame for several-4min. don't overcook the prawns. Check seasoning, accordingly add salt and sugar. Turn off heat. Add ghee and garam masala powder, close the lid immediately. Allow it to are a symbol of 10min. Serve with steamed hot grain.
Coconut milk is paramount component of the dish. Aromatic garam masala with creamy coconut milk combined with flavorsome prawns makes this dish a topper. There are lots of who don't add any garlic clove and onion for their malaikari, even you will find recipe that completely rejects use of turmeric powder. But in the finish it's individual's choice. I sometimes make my malaikari with no garlic clove, sometimes with cumin and without. but adding mustard paste or tomato or fennel paste to malaikari is a huge no for me personally.
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Chitrangada Kolkata, West Bengal, India A complete time mother and hardcore foodie who likes to prepare. Most importantly I enjoy spread the romance to cook to any or all. My first inspiration is my mother. The special moment I saw like a young girl within my ma's kitchen have a tendency to inspired me to produce something which wouldn't only satisfy ones hunger but to own pleasure. An enjoyment of excellent food. So, I merely prepare to recreate the special moment that overwhelmed me throughout my existence. Blogging has additionally switched me right into a self trained food professional photographer and that i love this particular new learning process. View my complete profile
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