With the advent of festive season many new flowers bloom, many new crops grow, our hearts deck up with new hopes and dreams and not to mention our kitchens – they just keep of spreading new aromas. There are actually some dishes which we specifically […]
……….উদয়দিগন্তে শঙ্খ বাজে, মোর চিত্তমাঝে চিরনূতনেরে দিল ডাক পঁচিশে বৈশাখ ।। With the advent of Pochise Baisakh, the birthday of Kobiguru Rabindranath Tagore, here I present another great recipe from the kitchen of Tagores. I take immense pleasure to add another gem to my Thakurbarir […]
Often cooked with Golda Chingri (jumbo prawn), this malaikari or malai curry can be cooked equally well with small or medium sized prawn as well. This is a royal and rich dish with coconut milk that plays the trick. This dish is creamy and flavorful and goes fantastically well with gorom bhat (steamed rice). The mild yet rich taste of this curry happened to be the hot favourite of Britishers as well. Since the spiciness is drastically mellowed down with coconut milk, this dish does not taste as hot and spicy as any other typical Bengali dish.
It is said that chingri mach (prawn or shrimp) is for Ghoti (origin of West Bengal) and Ilish or Hilsha is for Bangal (origin of East Bengal). But this is not true always. I, being a hardcore Bangal, is a die-heart fan of chingri mach. I love chingri mach in any form or on any day and every day. Though, words fall short when I describe my love for Ilish mach, but, I love chingri as well.
“Malai” actually means “cream”, but, this dish does not contain any cream rather than the creamy coconut milk. It is said that this dish has its origin in Malaysia and the term “malai” is actually “malay” of Malaysia. This is a traditional dish and often cooked in Bengali weddings and festivals. Though this curry can be prepared with any type of prawn, but, the most preferred are large and medium sized prawn. Pishimoni used to add grated coconut in this curry while Maa cooks it only with coconut milk. I like Maa‘s version more and thus, I always cook it the way Maa does. Also, I have seen Maa using posto bata (poppy seed paste) and thus, I follow the same.
Today, I made this amazing dish on my sister’s demand and as usual, she loved it. You can make this curry with or without gravy. Adjust the water accordingly. I like it with gravy and thus used a little more water while making it. With that said, here’s the recipe of Chingri Macher Malaikari for you all.
- 500 gm prawn (jumbo or medium)
- 1 cup (200 ml approx) coconut milk
- 3 table-spoon posto bata (poppy seed paste)
- 1 large onion, finely chopped
- 6 green chillies, slitted from middle (adjust according to your tolerance)
- 1 tea-spoon ginger paste
- 1 tea-spoon garlic paste
- 1.5 tea-spoon turmeric powder (1 + 1/2)
- 1 tea-spoon coriander powder
- 1 tea-spoon cumin powder
- 1/2 tea-spoon red chilli powder (optional)
- 1/2 tea-spoon Kashmiri red chilli powder
- 1/2 tea-spoon garam masala powder
- as required oil (any oil) to fry the prawns
- 3 table-spoon mustard oil
- 1 table-spoon ghee
- 1.5 cup warm water
- salt, according to taste
- 2 bay leaves
- 1 cinnamon stick (1 inch)
- 4 cardamom, crushed
- 4 cloves
- 1 javitri
- Cut the prawns keeping the head and tail intact. However, the choice is all yours. If you want you can discard these parts.
- Wash and rub the prawns with 1 tea-spoon turmeric powder and little salt. Marinate for 30 minutes.
- Heat oil in a pan and fry the prawns until they turn golden yellow. Remove and keep aside.
- Now, heat mustard oil and ghee together in a pan and temper with the ingredients mentioned in For Tempering section. Allow them to splutter.
- Add chopped onion and sautè until it turns golden brown. (Tips: while sauteing the onion, add few pinches of salt or sugar to make it brown fast).
- Now, add ginger-garlic paste, 1/2 tea-spoon turmeric powder, coriander powder, cumin powder, red chilli powder, Kashmiri red chilli powder and required salt. Sprinkle a little water and stir for 3 minutes on low flame or until you stop getting the raw smell of the spices.
- Add posto bata and mix well.
- Add warm water and cover the lid. On a medium flame, bring it to a boil.
- Now, add the fried prawns and give a quick stir.
- Add coconut milk and again, mix well. Cover the lid and lower the flame. On a low to medium flame, cook for 10-15 minutes or until the prawns are done properly. Do not overcook the prawns.
- Open the lid and sprinkle garam masala powder. Turn off the flame.
- Your Chingri Macher Malaikari is ready to be served now.
If you wish you can garnish it with 1 table-spoon fresh coconut milk just before serving. Serve this dish with piping hot rice. I have seen people eating this with roti/chapatti, though, I don’t recommend it. This goes best only with gorom bhat.
Enjoy this authentic Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
On a hot summer afternoon, Maa just put a pan full of milk on the stove top to let it boil. Soon after Maa literally screamed in anguish “issh, sob dudh fete gelo…bhebechilam payesh banabo…sob dudh fete gelo” (thought of making rice pudding today but […]
Posto Murgi or Posto Chicken is a delectable Bengali traditional dish. Bengalis love posto and it has been used in a wide range of our vegetarian and non vegetarian dishes. Posto Murgi has a mild taste and is a complete bliss if you have this with gorom bhat (steamed rice). It is always a hit in my home and I cook it often. Two chicken dishes my family can’t live without are Posto Murgi and Murgir Jhol and I cook both the dishes pretty well 🙂
Posto or poppy seed has a special place in Bengali cuisine and a must have in my kitchen. Maa uses posto to cook mainly the vegetarian dishes and one of such dishes which is her specialty is Sheem Posto. However, I prefer to use posto in every possible way – I am a bid time fan of these seeds. Today’s dish is what I have childhood memories associated with. Pishimoni used to cook awesome Posto Murgi and I used to call it “shada shada murgir jhol” (white white chicken curry).
Growing up, this “shada shada murgir jhol” had been a part of my summer holiday meals as I used to spend the holidays at Pishimoni’s place. I remember Pishimoni pushing me to take bath and get ready for lunch. I hardly listen to her and hide inside my doll house. Then Pishimoni throws the ultimate weapon to me – “snan korbi na? shada shada murgir jhol ranna korechi” (will you not take bath? I have cooked posto murgi?). The tremendously naughty me gets obedient in the blink of an eye and follows all the instructions given by Pishimoni just to have my favourite chicken curry as early as possible.
I have learned this dish from Pishimoni and often recreate her magic at my kitchen. Also, this is a completely hassle free dish and the taste is guaranteed. So, if guests are at home and you are not sure of what to cook that your guests are going to love – this is the dish for you. Let’s have a look at the recipe.
- 1 kg curry cut chicken
- 2 table-spoon mustard oil
- 3 table-spoon yogurt, whisked
- a paste of 10 garlic cloves + 1 inch ginger + 3 green chillies
- 1/2 tea-spoon turmeric powder
- 1 tea-spoon coriander powder
- 1 tea-spoon cumin powder
- 1 tea-spoon Kashmiri red chilli powder
- 1 table-spoon mustard oil
- salt, according to taste
- 1 cinnamon stick
- 5 green cardamom
- 2 bay leaves
- 1 star anise
- 2 dried red chillies (broken to half)
- 1/2 tea-spoon fennel seed
- 1 big sized onion, finely chopped
- 4 table-spoon poppy seed paste
- 1 cup warm water
- salt, according to taste (if required)
- a handful chopped coriander leaves
- Wash the chicken and marinate with all the ingredients mentioned in “For Marination” section for 3 hours. If you want, you can marinate for long time than this, the longer the better.
- Heat mustard oil in a pan and temper with the ingredients mentioned in “For Tempering” section. Allow them to splutter.
- Now, add chopped onion and sautè until the onion turns golden brown.
- Add the marinated chicken and give a quick mix. If the salt in the marination is not enough for you, this is the time when you can add extra salt.
- Cover the lid and lower the flame. Allow the chicken to cook in its own moisture for 15 minutes.
- Open the lid and add the poppy seed paste and mix very well.
- Add water and again give a quick mix. Cover the lid and cook for another 10 minutes on medium flame.
- Open the lid and add chopped coriander leaves. Turn off the flame.
- Your Posto Murgi is ready to be served now.
Serve this dish hot with gorom bhat (steamed rice) and experience the bliss. This is a no fail recipe and will definitely make your meal delightful. Posto Murgi also goes very well with roti/chapatti/rumali roti.
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
This is a gem from the house of Tagores. Apart from being a writer, Rabindranath Tagore was a foodie too. His love for food resulted in the formation of many innovative recipes in Jorasanko Thakur Bari kitchen. Many Bengali vegetarian and non vegetarian dishes had their […]
Mete is the Bengali word for liver (chicken or mutton) and chorchori usually referred to a dish that is stir fried with minimum or no gravy. Mete Chorchori is a traditional Bengali delicacy which is prepared often in Bengali households with great love and care. […]
As Holi is arriving, I was thinking of what could be my first pick for this festival. I truly love this festival of colours and participate in it every year with all my heart. But, what Holi means to me is not just playing with colours, but, treating myself and my family with sweets and summer coolers. As the festival marks the end of winter, something sweet and cool is a must have on the menu. Apart from the traditional Thandai, Holi is celebrated with lots of other sweets and for me, Misti Doi is definitely one of them. Thandai has never been a part of my family’s Holi celebration, rather, Rosogolla and Mishti Doi are. Though, I love Thandai and prepare it in Holi.
As a kid, my preparation for Holi had always been grand and mad. I used to start playing from the morning and would only wrap up when Baba used to come out searching for me and drag me to the home. Somethings, I even played in two shifts, morning shift and night shift 😛 I used to be so much drenched with colour that I could not have food with my hands and thus Maa used to feed me. I remember Maa scolding and laughing at the same time telling “ei rong je kotodine charbe…” (wonder how long it will take the colours to go off). Doing so, she continued to feed me with fish/mutton/chicken and ending the meal with some chilled Mishti Doi. I used to close my eyes and feel the taste – it must be “Manna Dew” and one who is feeding me, Maa, is “La Bella”.
Mishti Doi is my all time favourite and Nolen Gurer Mishti Doi is definitely my weakness. Infact, nolen gur/patali gur aka date palm jaggery itself is my weakness – my winters are incomplete without it. As, this jaggery is only found during winters, I keep my stock ready well and which last till April or so. This year, too, I have this jaggery in stock and will last till Holi and after that. My Blog has an ample of recipes of nolen gur and I still can’t get enough of it. I am obsessed and I confess.
Nolen Gurer Mishti Doi is another variety of Bengali Mishti Doi and can be prepared as per the availability of the jaggery. Sometimes, people add cardamom powder or dry fruits while making this yogurt. I absolutely don’t encourage adding anything that can probably destroy the aroma and taste of nolen gur. This jaggery has a smoky and aromatic flavour which cannot be compromised for anything.
As I have my things ready, I am well prepared to treat my family and friends with Nolen Gurer Mishti Doi this Holi. The first batch has already been prepared and here’s the recipe for you all. Just three ingredients and you are sorted.
- 1 litre full fat milk
- 1.5 cup grated nolen gur (date palm jaggery)
- 5 table-spoon sour curd, whisked
- Boil and reduce the milk to half. This might take 40-45 minutes.
- Stir it constantly to avoid deposition of cream layer.
- Once the milk is reduced, turn off the flame and add nolen gur. Stir properly to dissolve the jaggery in milk.
- Once the jaggery is properly dissolved, let the milk cool down for 5 minutes.
- Now, add sour curd and mix well.
- Pour the mixture into several small clay pots and keep them in a warm place to set.
- Please make sure that you don’t touch or move the pots once you keep it to set. Keep them in the same place for atleast 12 hours.
- Once they are set, keep in refrigerator for 1-2 hours and serve chilled.
I usually prepare this at night and keep the pots to set overnight till afternoon. This ensures setting the yogurt perfectly.
Enjoy this authentic Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating!
Dhokar Dalna is a quintessential Bengali vegetarian dish with absolutely no onion and no garlic and is prepared by cooking fried split chickpeas cake in a spicy gravy. Dalna is probably the most favourite form of spicy curry cooked with lots of love in almost […]