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Chingri malaikari
By : Sweta Chakraborty
Category : Prawn
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. The prawns purchased should be fresh and healthy.
  2. I prefer fresh prawns rather than frozen ones, but yes obviously it depends on the availability of the variety.
  3. Carefully clean the fishes by removing the external shell, the head and by removing the excretory duct that lies in the anterior or the posterior part.
  4. The cleaning is very important else it might be harmful for digestion.
  5. Prawns once cleaned nicely will never cause any indigestion, allergy.
  6. Now marinate the fishes with turmeric powder and salt and keep for 10 mins.
  7. Heat oil in a container and fry them.
  8. Once you start frying, prawns emit a very nice smell and get a typical curled shape.
  9. Keep them aside.
  10. Make a mustard paste by grinding mustard seeds in a grinder (after soaking for about 1 hr or so).
  11. The grinding should be smooth enough so as to form a paste.
  12. Cook the mustard paste and the coconut milk in oil till they mix well.
  13. Add the already fried prawns to it, cook it for 5-7 mins.
  14. Till the mustard paste mixes well with the prawns.
  15. Add salt according to taste and green chillies for giving it a final look and completion of taste.
  16. Remove it to a serving bowl and it`s ready to serve.
  17. This dish can be enjoyed with steaming rice.

Recipe and image: swetawriter

400 gms - prawns, medium sized
50 gms - mustard seeds, soaked in water
coconut milk (can be prepared by grinding coconut and extracting the milk with the help of a filter/sieve)
1/2 tsp - turmeric powder
salt to taste
1 - tomato, medium-sized, grated
2-3 - green chillies
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