tag:blogger.com,1999:blog-10407276923515667512012-02-16T09:52:00.271-08:00Prashttp://www.blogger.com/profile/17017483698637365142noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-1040727692351566751.post-70901155237261286802007-08-19T04:01:00.000-07:002007-08-19T04:29:16.189-07:00<div style="text-align: justify; color: rgb(153, 0, 0);"><span style="color: rgb(51, 51, 255);font-family:arial;" ><span style="font-weight: bold;">Prawn Malaikari</span> or popularly known as <span style="font-weight: bold;">Chingri Machher Malaikari</span> is a delicacy among Bengalis. It's one of the simplest yet tastiest dish one has ever had. Made over a thin sauce of mustard and coconut, it nests a mild aroma of cardamom, clove and cinnamon; all to lure a non-veg eaters attention.<br />For an outsider, it would intrigue as to why a bengali babu, at the rise of the sun indulge in bargaining with a fish vendor over some petty crustaceans. If only they knew what this dish tastes like.</span><span style="font-weight: bold;font-family:arial;" ><br /><br />Economy:<br /></span><span style="font-family:arial;">Big sized Prawns or lobsters are in huge demand in any Bengali Fish Market. Off season rates might easily reach up to 700-800 INR a Kilogram. All other spices used in this preparation are readily available in any local grocery<br /><br /><span style="font-weight: bold;">Preparation Time:</span><br />20-25 mins (Microoven), 25-30 mins (Stove)<br /></span><span style="font-weight: bold;font-family:arial;" ><br />Ingredients:</span><br /><span style="font-family:arial;">Prawn/Lobster : 500 Gms</span><br /><span style="font-family:arial;">Coconut Milk/Coconut Powder : 1 cup/ 50 Gms</span><br /><span style="font-family:arial;">Ginger Garlic Paste: 1 tablespoon</span><br /><span style="font-family:arial;">Cumin Seeds: 1/2 tablespoon</span><br /><span style="font-family:arial;">Plain Mustard Paste/Powder: 2 tablespoon</span><br /><span style="font-family:arial;">Big Onion: 1 nos</span><br /><span style="font-family:arial;">Green Chili: 4 nos</span><br /><span style="font-family:arial;">Red Chili Powder: 1 tablespoon</span><br /><span style="font-family:arial;">Bay Leaf: 2 nos</span><br /><span style="font-family:arial;">Sugar: 1 tablespoon</span><br /><span style="font-family:arial;">Turmeric powder: 1/2 tablespoon</span><br /><span style="font-family:arial;">Whole Cardamom: 2 nos</span><br /><span style="font-family:arial;">Cinnamon: 1/2 "</span><br /><span style="font-family:arial;">Whole Cloves: 4 nos</span><br /><span style="font-family:arial;">Cooking Oil: 50 Gms</span><br /><span style="font-family:arial;">Salt to taste.</span><br /><br /><br /><span style="font-weight: bold;font-family:arial;" >Directions to cook in a Stove/Burner</span><br /><br /><span style="font-family:arial;">Wash the prawns/lobsters. Mix them well with some turmeric powder and salt, keep them aside. Chop the onions. Crush cardamom, cinnamon and cloves in a mortar </span><span style="font-family:arial;">and pestle.<br />Heat oil, cumin seeds and fry onions to a light brown. Add the garlic and ginger paste, bay leaf, red chilli powder and fry for about 5-7 minutes </span><span style="font-family:arial;">in simmer. Add the prawns and fry along with the spices for a few minutes.<br />Add coconut milk, mustard powder/paste, sugar, salt, water (per your requirement) </span><span style="font-family:arial;">and the ground spices (cardamom, cinnamon and cloves). Cover the vessel and simmer in medium heat for about 10 minutes. Add green chillies. Close the cover </span><span style="font-family:arial;">for another 10 minutes.<br />Serve hot with rice.</span><br /><br /><br /><span style="font-weight: bold;font-family:arial;" >Directions to cook in a Microoven</span><br /><br /><span style="font-family:arial;">Wash the prawns/lobsters. Chop the onions. Crush cardamom, cinnamon and cloves in a mortar and pestle.</span><br /><span style="font-family:arial;">Mix the Onions and Prawns/Lobsters well with Oil, some turmeric powder, cumin, green chilli, ginger-garlic paste, bay leaf and salt. Keep them in a Microoven </span><span style="font-family:arial;">for 3-4 Mins. Add the ground spices (cardamom, cinnamon and cloves) and out it back in Microoven for 1 Mins. </span><br /><span style="font-family:arial;">Add coconut milk/Powder, mustard powder/paste, sugar, salt and 1.5 cups of water. Cover the vessel and put it back in the Microoven for another 10 minutes. </span><br /><span style="font-family:arial;">Serve hot with rice.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1040727692351566751-7090115523726128680?l=prascookbook.blogspot.com' alt='' /></div>Prashttp://www.blogger.com/profile/17017483698637365142noreply@blogger.com0