Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Chingri Malaikari

Traditional Recipe 9: Chingri Malaikari recipe

🧺 Ingredients

• Tiger prawns (bagda chingri): 500g, peeled and deveined
• Coconut milk: 400ml (1 can)
• Mustard oil: 15ml
• Ginger paste: 1 tbsp (15g)
• Turmeric powder: 0.5 tsp (1.5g)
• Green chillies: 3, slit
• Onion: 100g, sliced thin
• Salt: to taste
• Water: 200ml
• Nigella seeds: 1 tsp (5g)

👩‍🍳 How to make Chingri Malaikari

1. Heat mustard oil in a pan over medium heat (140°C).
2. Temper nigella seeds for 20 seconds.
3. Add onion slices, cook for 3 minutes until golden and soft, stirring frequently.
4. Add ginger paste, cook for 1 minute until fragrant.
5. Add turmeric and salt, stir for 30 seconds.
6. Add water, bring to gentle boil.
7. Add prawns, cook for 2 minutes until they start turning pink on the edges.
8. Add coconut milk slowly, stirring gently. Do not boil vigorously.
9. Add green chillies.
10. Reduce heat to low (80°C) and simmer for 8 minutes until prawns are fully cooked and opaque.
11. Gravy should be creamy and slightly thick. Serve hot with steamed rice.

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