Name: Bengali Chingri Malaikari
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Tiger Prawns, cleaned and deveined, heads intact if preferred; ¾ cup Coconut Milk, thick, first extract; 1 Onion, pureed into a fine paste; 1 tbsp Tomato Puree, just a touch for color; ½ tbsp Ginger-Garlic Paste; 1½ Green Chili Pepper, slit; 1½ tbsp Mustard Oil; ¼ tsp Ground Turmeric, divided; ½ tsp Kashmiri Chili Powder; ¼ tsp Garam Masala, bengali style (cinnamon, cardamom, cloves); ½ tsp Sugar, essential for balancing the rich coconut; ½ tsp Salt

45 mintotal

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Marinate the tiger prawns properly with a pinch of the turmeric and salt. Allow to condition for 10 minutes.
10 min
Heat the mustard oil in a heavy pan until it smokes assertively, then lower the heat. Lightly fry the prawns for exactly 1 minute on each side until they blush orange. Remove and set aside swiftly to prevent overcooking.
1 min
In the residual flavored oil, add the onion paste. Fry on medium heat for 5-6 minutes until the raw, pungent smell completely disappears and it turns a beautiful golden hue.
5–6 min
Introduce the ginger-garlic paste and slit green chillies. Sauté diligently for 2 minutes to cook out the aromatics.
2 min
Stir in the tomato puree, the remaining turmeric, and Kashmiri red chilli powder. Cook methodically until the masala is dry and the oil clearly separates at the edges.
Lower the flame completely and gently pour in the thick coconut milk. Stir continuously and bring to a very gentle simmer. Do not boil vigorously or the delicate milk will split.
Add the sugar, salt, and carefully slide the fried prawns back into the coconut gravy. Simmer gently for 5-6 minutes until the prawns are cooked through and have deeply absorbed the creamy sauce.
5–6 min
Sprinkle the garam masala over the top, stir with a very light hand, and turn off the heat. Let it rest covered for 5 minutes before serving to marry the flavors.
5 min

How to tell it's done

Large, succulent, and snappy prawns swimming in a luxurious, creamy, slightly sweet, and mildly spiced golden-orange coconut sauce.

Getting it right

Tip

The dish is called 'Malaikari', which originally evolved from 'Malaya Curry' brought by Malaysian traders. The thick coconut milk and subtle sweetness are its defining features. Never overcook the prawns, or they will become rubbery.

What to serve it with

The crown jewel of a Bengali feast (Bhoj). Must be served with piping hot Steamed Basmati Rice or Gobindobhog Rice.

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Ingredients