Bagda Chingrir Malaikary/ Malaykari

Do you know what the difference between Bagda Chingri and Galda Chingri is? If you are a Bengali you must be laughing at me. But to be frank I didn't know the difference until I hit the fish Market in Kolkata. Being a Bengali it must be an utter shame not knowing religiously about the fishes on which you live soulfully.  Before my marriage I was a meat lover and a choosy fish lover. But after getting married to Kolkata I was introduced to the wide range or variegated species of sweet water fish. I never knew that there was such a huge fish family exists with so many different names and tastes.  And when I moved to USA for 6 years I totally enjoyed the sea food. Starting from clams to scallop, squid to octopus, salmon to shark, shrimp to lobster whatever it is, I enjoyed exceedingly each and every bite of it. After coming back again to Kolkata I then come to know about the difference between the Bagda Chingri and the Galda Chingri.  I recognize and remember  in this way- The small headed prawns which are mostly know as Tiger Prawns are called Bagda Chingri in Bengal. And those with the big heads, famous as Scampi are called Galda Chingri in Bengal. Both are famous and both cannot be beaten in taste. But if you ask me I prefer the Bagda Chingri or the Tiger Prawns much. The big heads now don't enrich my taste buds much.

When it comes to Bengali cuisine, Chingri dishes are one of the indispensable parts of any ceremony or festive occasion. Bengalis are voracious Chingri/Prawn lovers and their kitchens are always ready to welcome Chingri at any time. Though many suffer from the Chingri/Prawns intake allergies, Chingri is still largely accepted to the crowd. Being one of the major Bengali delicacies Chingri Malaikari/Malaykari is most commonly cooked in the Bengali kitchens. But apart from Malaikari chingri , Bhapa Chingri, Dub Chingri, Shorshe Chingri, are very famous too. And Coconut or coconut milk pairs with Chingri most of the time in its exotic and delectable way.

What is the original recipe of cooking Chingri malaikari, it's hard to explain. Sometimes it's been seen the use of only coconut milk, not the use of grated coconut. Sometimes both are used. Sometimes the Mustard paste will be omitted. So there are many versions and variations on cooking a particular dish. I shared how I prefer to cook and how my family enjoys devouring it. I always prefer to cook which taste wise will be blissful. So here is the recipe of Bagda Chingrir Malaikari/Malaykari. 

Ingredients:

Badga Chingri/ Prawns: 12-13 medium size

Onion - 2 big sliced

Ginger paste-  1 table spoon

Tomato- 1 small

Yoghurt- 2 table spoons

**Mustered Paste- 2 table spoons (pls check the notes below {a})

Grated Coconut - 1/2 cup

**Coconut Milk- 1 cup (pls check the notes below {b})

Turmeric Powder- 1/2 + 1 tea spoon

Cumin Powder- 1 tea spoon

Coriander Powder- 1 tea spoon

Red chilli Powder- 1/2 tea spoon

Whole Garam Masala- 1-2 (Cloves, Cardamom, Cinnamon)

Salt and Sugar as per to taste.

Mustard Oil- 4 tbspn + 2 Tblspn (More or less)

**Water- 1/2 cup (pls check the notes below {c})

Ghee- 2-3 drops (optional)

Method:

1. Mix 1/2 tspn turmeric powder and 1/2 tspn salt with the Prawns.

2. If you are using readymade mustard powder then soak the powder for 10mnts in water and then add the yoghurt, mix it well and reserve. (Pls see the notes below how to make your own mustard paste).

3.  Heat 4tblspn oil and shallow fry the Prawns and reserve.

4. If you have enough oil then no need to add oil. But if you don't have then add 2 tblspn oil.  Add Garam Masala and then the sliced onion. Fry till the onions turn brown. Add tomato and ginger.

5. When the Tomato is well blended with onion add the grated coconut. Fry them for couple of minutes more and then add the mustard yoghurt paste. And all the powdered masalas. Sauté nicely until the whole gravy commingled well.

6. Add water (Pls see the notes below how to make mustard paste at home) and bring in to boil. Add the Prawns and cook more 5mnts more. Add salt and sugar. This dish tends to taste little bit sweetish. So when you will add sugar be generous but not that much enough to turn it in to a sweet dish.

7. Add the coconut milk (Pls see the notes below how to make  coconut milk at home) and cook on high flame until the gravy turns semi thick. Add ghee and serve with rice or pulao.

Notes:

{a} How to make homemade mustard paste: Soak the 3 table spoons of  mustard seeds for an hour. Add 1 tspn poppy seed and a green chilli then grind it to a fine paste.

 If you are using a coffee grinder then don’t soak the mustard seeds. Just grind along with all adding few drops of lemon juice.

{b} How to make home made coconut milk: If you want to make fresh coconut milk , then first grate the coconut. Grind it and strain as much as milk out from the coconut. Keep that milk aside. Now take warm water and slowly add in the coconut and again strain out as much as milk you can. Keep the both the milk separately.

{C} Important: Where I used water you will use the warm water mixed coconut milk. Other procedure will be same.

If you are not comfortable with the mustard paste and the grated coconut then don't use them. Still the dish will taste scrumptious.
If you are not using Mustard paste then don't use the yoghurt. Instead of using a small tomato use a medium sized one.