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Westbengal · Dinner

Chingri Malaikari with Rice

Traditional Recipe 3: Chingri Malaikari with Rice recipe

🧺 Ingredients

• Tiger prawns (bagda chingri): 500g, peeled and deveined
• Rice: 200g, long-grain basmati
• Coconut milk: 400ml
• Mustard oil: 15ml
• Ghee: 15ml
• Onion: 150g, sliced
• Ginger paste: 1.5 tbsp (22g)
• Green chillies: 3, slit
• Bay leaves: 2
• Green cardamom: 4
• Cinnamon stick: 1 inch (2.5cm)
• Cumin powder: 0.5 tsp (1.5g)
• Salt: to taste
• Water: 500ml (for rice)

👩‍🍳 How to make Chingri Malaikari with Rice

1. *Rice Preparation:*
2. Rinse rice under running water until water runs clear.
3. In a separate pot, heat 15ml ghee over medium heat (140°C).
4. Add rice, stir-fry for 2 minutes.
5. Add 500ml water, salt, and bay leaf.
6. Bring to boil, then reduce to low (80°C).
7. Cover and cook for 15 minutes until water is absorbed.
8. Fluff with fork and keep warm.
9. *Curry Preparation (parallel):*
10. Heat mustard oil in a pan over medium heat (140°C).
11. Add onion slices, cook for 3 minutes until golden.
12. Add ginger paste, cook for 1 minute.
13. Add green chillies, green cardamom, cinnamon, and cumin powder. Cook for 1 minute.
14. Add prawns, cook for 2 minutes until starting to turn pink.
15. Add coconut milk slowly, stirring gently.
16. Reduce heat to low (80°C), simmer for 8 minutes.
17. Prawns should be fully cooked and opaque.
18. Taste and adjust salt.
19. Serve curry over warm rice.

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