Chingri/Prawn Malaikari (Bengali)
Weekend Recipes

Golda Chingri or SCAMPI cooked in coconut milk is a traditional Bengali dish and usually part of the menu of formal Bengali lunch.

Prawn Malaikari

Introduction: Prawns and coconut milk, perhaps the most common combination for South East Asian curry. From coastal Kerala to Sri Lanka, Indonesia, Thailand, Malaysia, this combination is used in a variety of recipe. The most subtle of all is the Golda Chingri Malaikari, a cuisine from Bangladesh and Bengali speaking people in India.
Chingri Malaikari Recipe:
Preparation time 10 minutes
Cooking time 15 minutes
Serves 4
Difficulty level: Medium
Ingredients:
500 gms SCAMPI or Golda Chingri, retain the head and the last shell towards the tail, clean the waste sack from the head, devein from the back. 
Khara Masala (2 Bay leaves, 4 cloves, 3-4 green cardamom and a stick of cinnamon)
1 large Onion, finely sliced (not chopped)
1 large Onion paste
1 tsp each Turmeric and Red Chilli Powder
Coconut milk (Thin)- 2 cups or 400 ml
Coconut milk (Thick) -1 cup or 200 ml
Sugar 1 tsp
Salt to taste
4 to 6 green chillies, sliced halfway through
Instructions:
>Marinade the Prawns in little salt and turmeric and keep aside
>Heat ghee in a wok or kadai
>Put the Khara Masala when the ghee starts smoking
>Add sliced onions and sauté till it’s become brown and crisp, take care not to burn the onion
>Now add the onion paste
>Prepare a paste with turmeric, red chilli powder and 1 tbsp water; add this paste to the kadai
>Continue stirring for few minutes
>Remove the kadai from heat and wait for 1 minute to cool it down
>Now add the thin coconut milk and bring it back to heat, get the content start boiling
>Reduce the content to half by boiling
>Add little salt and the green chillies
>Add the Prawns, cover and simmer for 2 minutes (If the prawns are big, allow little more time)
>Remove the lid, add sugar and cook for 30 seconds
>Now add the thick coconut milk, and stir well
>Adjust seasoning
>Serve hot with Basmati Rice or Ghee Bhat (a Bengali Pilaf)
Tip: Don’t overcook prawns, it will become chewy. Dip the prawns head side down in the gravy, so that the head cooks well.