No matter how staying in a cosmopolitan city outside India gives you your happy highs, there’s something about the country’s cuisines that make you miss your hometown. After all, living miles and miles away from your country indeed has its sad lows too! And there’s nothing that can give Bengalis more joy than titillating their taste buds with their traditional and popular food items. While there’s an evident harmony between Bengalis and sweet, no one can deny the importance of spicy lip-smacking delicacies that plays its role in a Bengali’s life. Chingri Macher Malai Kari, being a popular and traditional and authentic cuisine of Bengal that also holds cultural prominence.
A Bengali Impression of Chingri Macher Malai Kari
It’s rare for Bengalis to not crave for fish in their daily food habits. But even if you know a Bengali who absolutely hates the smell of fishes, ask them whether or not they like Chingri Macher Malai Kari! And they would end up answering you with a big ‘yes’! While technically chingri or prawn (or lobster) is not a fish, this sea food item is enjoyed among Bengalis as a traditional fish preparation.
Looking Back to Its History
A bit of its history indicate that chingri macher recipe has been an influence from the Malaysian cuisines. Its earlier version of the recipe can have a slim connection with Malaysia, owing to the indication that the sailors from Malaysia might have brought it to Bay of Bengal! But, that was of course, many centuries ago! But from its meaning, Malai refers to Malay that means Malaysian! Also, the word malai is considered to be the paste of coconut milk! On a different interest, Hindi meaning of Malai is milk cream!
So, what’s the recipe?
A Bengali staunchly believes preparing Chingri Macher Malai Kari significantly holds massive importance on the size of prawns! Be it Golda chingri (lobsters) or Baggda chingri (the tiger prawns), both of them are considered significant for preparing this traditional chingri macher recipe, but definitely depending on how big you want the prawn to be on your plate. But any good cook will tell you that for any Bengali prawn recipe, be it chingri macher bhapa or malai curry, mid-sized prawns are a perfect go. So, here goes the recipe!
Since humongous Golda chingri heads brings unique and unparalleled depth to this classic recipe, choosing mid-sized should be appropriate! The best part of the event of cooking this traditional recipe is that you can prepare chingri macher malaikari without onion! So cheers to non-onion folks!
Fry the prawn (marinated with salt and turmeric powder) for a minute of two in a kadhai. Fry on sides slightly.
Mix coconut oil and mastered powder. In the mixture, you can even add cashew nuts’ paste, posto paste, and a bit of warm milk too! Blend it well into a thick creamy paste. And mix it with the fried prawns. Put this in low heat and add one cup of water. Add garam masala, and cook for about three to four minutes on low flame! Finally, turn of the flame and keep the food covered for about some minutes. Your chingri macher malaikari without onion recipe is ready to serve!
Enjoy this authentic Bengali dish with some Basmati rice! You can even share this recipe with your friends! Whether it chingri macher bhapa or Chingri Macher Malai Kari, an Indian (especially a Bengali) can never say a no to these recipes.