CHINGRI MACHER MALAI KARI | PRWAN MALAI KARI

Prawn Malaikari



Chingri Malaikari or Prawn Malaikari is a Bengali cuisine, the primary ingredient of which is Prawn and coconut milk. It is the very famous fish curry in Bengal which is generally served during any occasion or for guests. Prawns are very rich source of vitamin B12, Protien and very low in fat.
                It is preferable to buy big sized prawn from market for the preparation of prawn malaikari.

For Serving 4

Ingredients:

1.  500 gm large sized prawn
2.  1 big sized onion
3.  3/4 Chilies
4.  3-4 medium sized garlic cloves
5.  2 tbsp Garlic paste
6.  4 tbsp fresh cream
7.  Salt to taste
8. Sugar 1/2 teaspoon
9. 50 gm of Mustard oil 
10. Coconut milk 1 cup / 1/2 coconut 
11. Ghee or  clarified butter
12. 1/2 teaspoon Turmeric powder

Steps are as follows:-

• Marinate the prawns with turmeric powder and salt. 

Marinated Prawn

• In a pan fry the prawns for 2/3 minutes in high flame in mustard oil.

• Prepare the coconut milk by making a paste of it in your mixer and only take the liquid by sieving out the fibers.

Coconut Milk

• Next make a smooth paste of the onion, garlic and 2 chilies. Heat up the pan and put some mustard oil or clarified butter.
• Then when the oil is heated up put the onion garlic paste into the pan and fry till the oil comes out of it. Add 1/2 teaspoon sugar to it for taste and color.

Fried Onion Garlic paste

• Now it's time to put the fresh cream to the pan and mix it well.
• Coconut milk would be added next to it and let the curry boil for some time 2/3 minutes.
• After 2/3 minutes add all the fried prawns to the curry. Let it boil for another 5/6 minutes.
• For garnishing add some ghee or clarified butter over the malaikari and some freshly copped green chilies. 

Mustered Fish Curry

SIMPLE BENGALI MUSTARD FISH RECIPE 

Mustard Fish

   Fish is one of the most important daily life item in every bengali menu, whether in lunch or in dinner.  There is a easy way of cooking it using Mustard seed and green chillies paste.
 Here I have used Basa fish or Cat Fish as it almost  tastes like we Bengalis favorite Bhetki fish. It can easily be available in any of the shop which sells refrigerated fishes or chicken. This fish generally comes from Thailand and you can store it for long time in your refrigerator.

Ingredients required for Mustard Fish
1.  Basa or Bhetki Fish 400gms to 500 gms
2.  Mustard Seed white 4 table spoon.
3.  Poppy seed 2 tablespoons
4.  Mustard oil
5.  Green Chillies 4
6.  Turmeric Powder half tea spoon
7.   Salt to taste
8.   Fresh Cream 4 table spoon.

 In this recipe fish is not required to fry.
  We would make a smooth paste of the above mentioned portion of Mustard seed, poppy seed, 2 green chillies.
           First we will put some Mustard oil in pan. When then oil is heated up we would put the paste we have made.  And let it fry for 2/3 minutes in medium flame untill the oil is separated from the paste.

After that we would add the fresh cream and let the oil comes out once again from the paste.  Next salt needs to be added as per the taste and this time we would add the fish to which is marinated with salt and turmeric powder.
  Let the curry boil for next 5/7 minutes untill the oil comes out in side of the curry.
  Put the rest of two green chillies in pan and sprinkle 1 table spoon Mustard oil before serving.

Chilli Chicken Recipe | How to make Chilli Chicken easily 

For Serving 4

Ingredients:

1.   500gms boneless chicken small pieces
2.   1 Capsicum
3.   2 big sized onion
4.   3/4 Chillis
5.   5-6 garlic cloves
6.   2 tbsp Ginger paste
7.   2 tbsp Garlic paste
8.   2 tbsp cornflour
9.   2. tbsp all purpose flour
10.  1 tbsp chickpea flour
11.  1/2 teaspoon edible soda
12,  1 egg
13   Freshly chopped Spring onion 20gms
14.  Sesame seed for dressing
15.  1 tbsp sesame oil
16.  Salt for taste
17.  Sugar 1/2 teaspoon
18.  2 tbsp Soy-Sauce
19.  2 tbsp Vinegar
20.  2 tbsp Tomato Sauce
21.  2 teaspoon Red chilli powder
22.  1 tbsp Black pepper powder
23.  100 gms of White oil for deep frying

Steps are as follows:-

• Marinate the chicken with 1 tbsp vinegar, 1 tbsp salt, 1 tbsp garlic and 1 tbsp ginger paste. Set aside or refrigerate it for 1-2 hour. Vinegar will tenderize the chicken.

• In the meantime dice the onions and capsicum and finely chop the garlic cloves like the below picture.

• After marination break an egg into that chicken bowl, add cornflour, all purpose flour, chickpea flour and black pepper powder. Mix it well. 

•  Heat the pan with white oil. Fry the the chicken pieces each side 5/6 mins in low to medium heat.

• Take out the chickens from oil and put it for rest about 15 mins then again put it back on oil. It will make the chicken tender.

•  Heat the pan with 2-3 tbsp oil for the gravy. Saute the diced onions and capcicums in high flame for only 1 min then add rest of 1tbsp garlic and 1 tbsp ginger paste and spring onion. 

• Add green chilli pieces and red chilli powder, soy sauce, vinegar and tomato puree and add 1/2 teaspoon sugar and salt for taste. Add sesame oil in it for flavors.

• Now add fried chicken pieces. Fry it in high flame for few minutes. Your dry chilli chicken is ready. 

• If you want gravy you can add 1 small cup of water and let it boil and add 1 teaspoon of cornflour in 2 tbsp water, mix it and put it in the gravy for thickening it.

• While serving add sesame seed on it and chopped spring oning over it.

Chicken Nuggets

Before Frying

Recipe: For serving 3

Ingredients:

1. 2 Egg whites

2. White bread crumbs (of 8 bread)

3. Chicken 200gms

4. 1 tbsp Black pepper

5. Curd 50gm/2 tbsp vinegar 

6. 1 teaspoon garlic paste

7. 1 teaspoon ginger paste

8. Baking soda

9. Salt

10. 2/3 tbsp all purpose flour

11 1 teaspoon Red chili Powder

12. White oil for frying.

Marinate the chicken with curd/vinegar, black pepper and salt for half an hour to 1 hour. Set it aside or refrigerate it.
Add Ginger garlic paste in it and red chili powder .Mix it well.
In a small bowl take egg whites mix it with 2 tbsp water. Mix it.
In a plate take all purpose flour and mix a pinch of salt and baking soda in it.
In another plate take bread crumbs.
Take a piece of marinated chicken then coat it with all purpose flour.
Dip it in egg white.
Next coat it with bread crumb.
Repeat the last 2 steps again- dip it in egg white.
Next coat it with bread crumb.
Do the same for each piece of chicken.
Deep fry it in white oil. Serve Hot.

After Frying