Narkel chingri or chingrir Malaikari is a signature dish in Bengal. This prawn preparation, made with coconut milk, holds a special place in the everyday kitchen of Bengali households or any festive occasion.
The best prawns for making Narkel Chingri
The best prawns for making Narkel Chingri are typically large-sized prawns with firm flesh. In Bengali cuisine, the preference is often for “Golda Chingri” or “Bagda Chingri,” which are jumbo or tiger prawns. These prawns have a sweet and succulent flavour that pairs wonderfully with the creamy coconut milk gravy in Narkel Chingri. To improve the overall taste and texture of the meal, it is important to make sure the prawns are fresh and of high quality.
Prepping the prawns
Narkel chingri or chingrir malaikari is quite simple to cook, requiring minimal spices. However, the preparation phase before cooking can be somewhat tiresome. Using a sharp knife, delicately detach the head from the prawn. Then, carefully peel off the outer shell. Furthermore, once the shell has been removed, make a little cut along the back of the prawn using a small knife, so that you can remove the black vein that is found there. The prawns are guaranteed to be well-cleaned and ready for cooking.
How to Make Narkel chingri
Golda chingri (jumbo prawns) along with aromatic spices and creamy coconut milk bring richness to this cooking process. Starting with a marinade of turmeric and salt, the prawns are lightly fried in mustard oil. As a result, the cooking process unfolds, and its aroma wafts into the air. Fragrant whole spices – cinnamon, cardamom and cloves – the sharpness of ginger paste and the sweetness of chopped onions bring a unique flavour to the process. Add chopped green chillies and red chilli powder to intensify the taste. With the addition of creamy coconut milk, the curry takes on a velvety texture. This combination of ingredients makes for an exciting recipe.
Serving Suggestion
This delectable dish is traditionally served alongside steaming hot rice, making it a perfect meal for any occasion.
FAQ:
Q: Is Narkel Chingri or Chingrir Malaikari a spicy dish?
A: You can adjust the amount of spice in Narkel Chingri according to your taste. Depending on how much green chillies are used, it usually has a mild to moderate degree of spice.
Q: What can I serve with Narkel Chingri?
A: Narkel Chingri is commonly served with steamed rice or paratha (Indian flatbread).
Q: Can I use frozen shrimp for Narkel Chingri?
A: yes, frozen prawns can be used to make Narkel Chingri. but make sure to defrost thoroughly before cooking, and pat them dry to remove excess moisture.
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Recipe Card
Narkel Chingri Recipe | Chingrir Malaikari | Prawn Curry in Coconut Milk
Course: Main2
servings12
minutes30
minutesNarkel chingri or chingrir Malaikari is a signature dish in Bengal. This prawn preparation, made with coconut milk, holds a special place in the everyday kitchen of Bengali households or any festive occasion.
Ingredients
200 g Jumbo prawn/golda chingri devein and cleaned
- For Marination :
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
- For Tempering:
1 inch cinnamon stick
2 cardamom
3 cloves
- For Onion Paste:
1 medium-sized onion
1 dry red chilli
- For gravy:
2 medium-sized onion (chopped)
1 teaspoon ginger paste
2 green chilli (slit)
1 cup coconut milk (Extracted from raw coconut)
1 teaspoon sugar
salt to taste
Mustard oil for cooking
Directions
- Take the cleaned Golda Chingri and sprinkle turmeric powder and 1/2 teaspoon salt. Coat the prawns thoroughly and let them rest for 10 minutes.
- In a mixing jar, blend chopped onion and dry red chillies to form a smooth paste. Set aside for later use.
- Heat mustard oil in a frying pan. Sprinkle a pinch of salt to prevent sticking.
- Fry the marinated Golda Chingri/prawns on low-medium flame for about a minute on each side. Remove them gently from the pan and keep aside.
- In the same oil (add more if needed), add cinnamon, cardamom, and cloves.
- Add ginger paste and fry until the raw smell dissipates.
- Add chopped onions, sprinkle some salt to soften the onions, and sauté until they turn golden brown over medium heat.
- Add green chillies and the onion-red chilli paste. Saute until the onion becomes soft and the aroma dissolves.
- Add turmeric powder and red chilli powder, and stir for 2 minutes.
- Pour coconut milk into batches, stirring continuously. Sprinkle sugar to balance the taste.
- Add the fried Golda Chingri/prawns to the curry, cover the pan, and simmer for 4-5 minutes until the prawns become soft. If the gravy becomes too dry, add more coconut milk accordingly.
- Remove the pan from the heat and serve hot with steamed rice.
Notes
- Here I extracted the milk from raw coconut but you can use store-bought coconut milk.