Golda Chingri r Malaikari or Bengali Style Prawns cooked in Coconut Milk Gravy
Chingri Maacher Malaikari is a signature dish from West Bengal. Golda Chingri or jumbo prawns are cooked in a creamy sauce made with thick coconut milk. It is prepared in every household since ages.Every house of bengal has its own recipe with slight variations. It is enjoyed best with warm white rice.
Preparation Time - 10 minutes
Cooking Time - 20 minutes
Servings - 2
Golda chingri/Jumbo Prawns big size -4,
Cumin seeds - 1 tablespoon
Onion - 1 medium size paste
Ginger garlic paste - 2 tablespoons
Tomatoes - 1 chopped
6-7 cashew paste (soak in water..then grind to make a fine paste )
Coconut milk - 1 cup(fresh or store bought )
Salt & sugar as per taste
Turmeric - 1 teaspoon
Red chili powder - 1 teaspoon
Oil - 4 tbsp (Preferably Mustard oil )
3-4 Green Cardamom pods
1" long Cinnamon stick
Bay leaves 2
Ghee - 1 tablespoon
Clean the prawns very well and wash them & mix the prawns with salt & turmeric for 15 minutes.
Now heat oil in a non-stick pan and lightly fry the prawns until light brown and keep aside.
In that remaining oil add whole cumin seeds, bay leaf, cardamom pods, cloves & cinnamon sticks and fry till fragrance comes out from them.
Now add the onion paste and fry till light brown , add ginger & garlic paste and fry with onion. Now add turmeric powder & cumin powder to it and stir fry with 2 tablespoons of water.
When oil start separating from the masala add salt, sugar, cashew paste & tomato and cover the pan to make the tomato soft & pulpy.
When the tomatoes become pulpy star frying again till all the masala becomes dry. Now add fried potato to the masala and fry for couple of minutes and then add the coconut milk & fried prawns to it and cover the pan and cook on low flame for about 15 minutes.
Check if the potatoes are cooked or not. If the potatoes are cooked then off the oven and pour the "Prawn Malaikari" in a large bowl and garnish with ghee & fresh cream.