Chingri Malaikari
Jumbo prawns cooked in a rich, creamy coconut milk gravy.
About this dish
A sophisticated colonial-era classic, Chingri Malaikari features large prawns bathed in a silky coconut milk gravy. The name likely stems from 'Malay', suggesting an influence from Southeast Asian traders, though in Bengal, 'Malai' refers to the creaminess of the coconut. It is the centerpiece of any formal Bengali 'Bhuribhoj' (grand feast).
Ingredients
The Prawns
- 500g Jumbo Prawns (Golda Chingri), head-on
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- 3 tbsp Mustard oil (for frying)
The Aromatics
- 1 large Onion, finely pasted
- 1 tbsp Ginger paste
- 1 tsp Garlic paste
- 2-3 Green chilies, slit
- 1 Bay leaf
- 3 Cardamoms, 3 Cloves, 1-inch Cinnamon
The Gravy Base
- 200ml Thick coconut milk (first extract)
- 100ml Thin coconut milk (second extract)
- 1 tsp Kashmiri red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Sugar
- 1 tsp Ghee
- 1/2 tsp Garam masala powder
Method
- 1
Clean the Prawns
Clean the prawns but keep the heads on for maximum flavor. De-vein them by making a small slit along the back; rub with salt and 1/2 tsp turmeric and set aside for 10 minutes.
- 2
Sear the Prawns
Heat mustard oil until smoking. Fry the prawns on medium-high heat for only 1 minute per side until they turn opaque and orange; remove immediately to prevent them from becoming rubbery.
- 3
Temper the Fat
In the same oil (add a little more if needed), add the whole garam masala (cardamom, cloves, cinnamon) and bay leaf. Wait for them to swell and release a sweet, woody aroma.
- 4
Sauté the Onions
Add the onion paste and sauté on medium heat for 5-7 minutes. It must change from translucent to a light golden brown; if it stays raw, the gravy will taste acrid.
- 5
Add Ginger-Garlic
Stir in the ginger and garlic pastes. Continue sautéing for another 3-4 minutes, splashing a little water if the spices stick to the pan, until the raw pungent smell is gone.
- 6
Spice and Color
Add the red chili powder, turmeric, and sugar. Sugar is vital here not just for sweetness, but to caramelize and give the gravy its signature deep orange-red hue.
- 7
First Coconut Simmer
Pour in the thin coconut milk and salt. Bring to a boil and let it reduce slightly for 3-4 minutes to create a base layer of flavor.
- 8
Cook the Prawns
Add the fried prawns and slit green chilies to the pan. Cover and simmer on low heat for 5 minutes, allowing the prawns to soak up the spiced coconut liquid.
- 9
The Malai Finish
Pour in the thick coconut milk (the 'Malai') and add ghee and garam masala. Simmer for just 2 more minutes on very low heat—do not boil vigorously or the coconut milk might curdle.
Notes & variations
- If using canned coconut milk, use the thick cream at the top for the final stage and dilute some with water for the 'thin' milk.
- Keeping the heads on is traditional as the fat in the prawn head adds immense depth to the gravy.
- Avoid using too much turmeric; the color should come primarily from the chili and caramelized sugar.
- For an extra touch of luxury, finish with a few drops of rose water.
Serve with
Fragrant Basmati Pulao or plain steamed rice.
Cook's note
To prevent the prawns from curling too much, you can insert a toothpick through the length of the prawn before frying.