As promised here I am with my “Chingrir malaikari” recipe to mark the 2000+ hits of my blog. Prawns are always a delicacy in all Bengali household and even those who loves fish but are afraid of those bones. I would share one very interesting fact about prawns, though we call it Chingri mach(fish) in Bengali , but actually it is not a fish. According to the characteristics of prawns scientists have grouped it as an arthropode,i.e, it is an insect. You can also use shrimps for this preparation.
Prawns (Chingri): 1kg, deshelled
Coconut milk(Narkeler dudh): 1 1/2 cup
Whole garam masala: 1tablespoon
Ghee: 2 tablespoons
Curd (Doi): 1/2 cup
Garlic-ginger paste (Aada-rasun bata): 1teaspoon
Turmeric powder(Halud guro): 2 pinches
Chilli powder (Sukhno lankar guro): 1/2 teaspoon
Salt to taste
Just a few words before we start with the cooking procedure. Prawns are very delicate, so beware when you are deshelling them. Keep the head of the prawn intact, but wash it carefully. Marinade the prawns after washing with curd and garlic ginger paste for at least an hour.
Whole garam masala consists of green cardamon: 3 /4, cloves: 5, cinnamon: 1” piece
- Heat the ghee in an wok and add the whole garam masala, sauté for just a minute.
- Add the marinated prawns to the wok.
- Sauté the prawns for just a few minutes so that it becomes a bit stiff.
- Add the coconut milk, chilli powder,ginger-garlic paste, salt and turmeric powder.
- Cook till the gravy thickens.
Serve with rice and enjoy the delicious but easy to cook chingrir malaikari. Keep looking for more recipes here. Till then happy cooking and happy eating.
Sending this to Sunita’s Think Spice event of the month.
Sending it to SWC-West Bengal hosted by Lakshmi of Cooking Station.
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Thanks to all my dear viewers for making my blog a success. It has crossed another hurdle , today I can proudly declare my blog to be among the 2000+ viewer blog group. It felt so great to see that 2006 hits when I logged in this evening. And hold on, my blog has attained this new feather in just 3 months.
So there should be a gala treat to all of you. Aah !!! Let me think what to treat you with……
Ok, may be with the delicious “Chingri macher malaikari”. So my post coming up will the Chingri macher malaikari (Prawn in delicious coconut gravy). So watch out for it.
Writing after a long long time. These few days I was absolutely burdened and couldn’t even enter my kitchen with the right state of mind to cook something new. With all the calorie consciousness all of us have really started avoiding potatoes and as such any high calorie fruits and vegetables. But you know what at times you also need to give a break to the thinking procedure and pamper your taste buds.
The dum alu is all about pampering that secret emotion of yours, which is now almost covered with the weight of the calorie conscious thoughts.
I tried this out yesterday, and had it with paratha. But I felt that this would as good as a snack on an evening enjoying and partying with friends.
Potato (Alu) : 1kg
Onions (Peyaj): 200gms
Garlic (Rasun): 10 /12 cloves
Ginger (Adaa): 10gms
Turmeric powder (Halud guro): 1 teaspoon
Chilli powder (Lanka guro): 2 teaspoons
Garlic-Ginger paste (Aada-Rasun bata): 2 teaspoons
Mustard oil(Sarser tel): 2 tablespoons
Sugar (Chini): 1/2 tespoon
Coriander leaves(Dhane pata) to garnish
Salt to taste
- Take the vinegar in a small bowl and add julienned ginger to it. Keep it aside for the ginger to soak.
- Boil the potatoes un-peeled with 1 teaspoon of salt, don’t over boil. Just boil them till the hardness goes off.
- Take them out, drain the water and peel off the skins. Cut the potatoes into halves if they are of medium size. You can also use the smaller potatoes, then don’t need to cut them into pieces.
- Julien the onions and keep it aside.
- Heat oil in a wok. Add the oinions, garlic cloves and saute’ till the onions start becoming golden brown.
- Add the ginger-garlic paste and sauté till the fried smell comes out.
- Add turmeric powder, chilli powder and salt along with two cups of water.
- As steam starts coming out, add the boiled potatoes. Cook till the potatoes become soft. you can add water in the way if it gets too dry. Add the sugar and mix well.
- Take the potatoes and keep in a serving bowl.
- Garnish with the soaked ginger and chopped coriander leaves.
Instead of mustard oil you can also use vegetable or sunflower oil.Enjoy the DUM ALU with roti, paratha or just as a snack in a lazy evening with friends and family. Happy eating and happy cooking.