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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Sunday, August 28, 2011

Chingri Maacher Malaikari - A classic Bong dish !!!


½ kg Tiger Prawns, deveined
Onion paste - 5 tbs
Garlic slit – 3 cloves
Ginger paste – 1tsp
Green Chilies - 3 slit
1 can coconut milk
4 bay leaf
4 cardamom
6 cloves coarsely ground
Cinnamon 2 small sticks
Red Chili Powder 2tsp
Turmeric Powder 1 tsp
Salt to taste
Sugar ½ teaspoon
3tbs mustard oil


Marinate the prawns by mixing it with salt, turmeric and red chili powder. After 20 minutes, in a skillet, over medium flame, sauté the prawns until they are half cooked and keep them aside. In the same oil sauté garlic till it turns golden brown and then remove it from the skillet. The whole purpose of adding the garlic is to flavor the oil.

Then add the bay leaf and the spices. Then add the onion paste along with a little sugar and the ginger paste. Sauté for 2-3 minutes until the oil starts leaving the masala. Then add the coconut milk. At this point, add the red chili powder, slit green chilies, a pinch of turmeric and salt. Let it bubble. Then, add the prawns. Cook till it acquires a creamy consistency (The gravy must coat the ladle) garnish with crushed almonds and serve hot with rice.

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