Chingri Malaikari
This preparation renders a sweet and subtle taste to the prawns and is truly a Bengali delight. The name "Malaikari" traces back to ancient trade routes connecting Bengal to the Malay Peninsula through the Straits of Malacca during the Pala Empire (8th-12th centuries). Bengali sailors brought home this coconut-based cooking style—a technique rarely found in traditional Bengali cuisine—adapting Southeast Asian flavors to local tastes and creating this beloved classic.
Preparation
Clean prawns thoroughly and devein. Rub a pinch of salt and turmeric and keep aside.
Cooking
Heat oil in a kadhai. Fry the prawns for 2-3 minutes and keep aside.
To the same oil, add the chopped onions and fry for 2-3 minutes or till onions are soft..
Add ginger, garlic, bay leaf and red chilli powder. Fry well with stirring on medium heat for 3 minutes or until oil separates.
Add fried prawns and mix with the masala for a minute.
Add cinnamon, cardamom, cloves, salt, sugar, coconut milk and water. Let come to boil Simmer (low heat) for 10 minutes uncovered.
Remove from heat and serve.
Serving Suggestions
Serve with rice or pulao.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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