Chingri Macher Malaikari

Chingri macher malaikari is definitely one of the most favourite dish among Bengali's. I'm always a prawn/shrimp/chingri fan... so, anything cooked with chingri is heaven for me. My mom prepares several varieties of dishes with chingri. Also chingri is a workaround for me to feed veggies to my husband.. Didn't get that? Well my husband doesn't have any fancy for veggies. So, I add a hint of prawns in some of my veggie recipes and it's an instant hit with him. See an intelligent way out!

Recipe:

Prawns (Medium sized) - 1 pound with tail on
Onion - 1 medium sized made into a fine paste
Garlic - 1 or 2 cloves chopped finely
Green chillies - 6 slitted
Turmeric
Salt
Red chilly powder
Sugar - pinch
Coconut milk - you can prepare it at home or buy a can

Garam masala
Bay leaves(tejpata) - 2/4
Cardamom(elaichi) - 4
Cloves(laung) - 4
Cinnamon(dalchini)- 2 small sticks
Garam masala powder - I prepare this with elaichi, laung and dalchini in a coffee grinder

How do I make it:

Mix the prawns with turmeric and salt and keep aside.
Heat oil in Kadai/Frying Pan and lightly fry the prawns so they turn golden in color and take them out and put

them on a paper towel.
In the same oil, add the chopped garlic (this is optional), tejpata, elaichi, laung and dalchini
Then add the onion paste when you hear the whole garam masala crackle
Continue frying the onion with a little bit of sugar till it turns brown in color or the oil separates from the

paste
Add Red Chilly Powder, very little turmeric powder and salt
Stir and add the can of coconut milk Add a little water, mix well and let the gravy boil
Add the green chillies
Mix well and cook the gravy.
When you see the gravy slightly bubbling add the fried prawns.
Cook on low for some more time till the gravy thickens and acquires a creamy consistency. Garnish with garam masala powder
Serve hot with Rice and enjoy this delicious dish!