Chingrir Malaicurry : A Traditional Prawn Recipe

Bengalis’ fondness for fish is well proven but there is a conflict of opinion as to which fish reigns supreme. For the ‘edeshi’ people chingri is the ultimate delicacy, whereas the ‘bangals’ can vote for ilish any day. Whatever may be the verdict, after the doi ilish, it is now time for another traditional recipe ‘Chingrir Malaicurry’.

This recipe is my mom-in-law’s and this was the first recipe I tried after my marriage under her guidance. I was overwhelmed by the results. This recipe is very popular in our family and is very special whenever it is prepared by her. Today I have followed her recipe except for the khoya which is usually not used in this traditional dish. I wanted to experiment with it and it resulted to creamier and richer gravy. After all we are in a festive mood so a little bit of indulgence.

Chingrir Malaicurry

Recipe: serves 2

Recipe source: mom-in-law

• • 4-6 pieces big head on prawn or chingri

• • 1 bay leaf

• • ½ cup onion paste

• • 2 table spoons garlic paste

• • 1 tablespoon ginger paste

• • 2 cups coconut milk

• • ¼ cup grated coconut

• • ¼ cup grated khoya or mawa (optional)

• • 2 teaspoon turmeric powder

• • 1 teaspoon Kashmiri mirch powder

• • 1 teaspoon garam masala powder

• • 2 tablespoons oil

• • 1teaspoon sugar (optional)

• • Salt to taste

• 1 teaspoon ghee (optional)

 Devein, clean and wash the prawns and marinate with salt and turmeric. Heat a pan, add oil and when the oil is hot, fry the prawns lightly. Remove from the pan and in the same oil add the bay leaf. Now add the onion paste and stir for two-three minutes. Gradually add the ginger and garlic paste, salt, turmeric, Kashmiri mirch powder and continue to stir till oil separates from the spices. Now add the khoya if using and the grated coconut and continue to stir. If the spices become too dry add little water. Cook for some time and then add the coconut milk. Mix in with the spices and let it cook for some more time. If the gravy becomes too thick you may add little bit of water. Finally add the prawns, cover and cook until the prawns are cooked through. Switch off the heat and add garam masala and ghee. Cover and let it stand for five minutes.

Serve with steamed rice or pulao.

 Tips:

To make coconut milk at home soak grated coconut in warm water for thirty minutes and blend it well. Strain the mixture and coconut milk is ready to use. It is very important to clean the head and devein the prawns before using.

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