Homemade sandesh (fudge) is pure nostalgia. Any festival or any occasion, sandesh is a must almost in every Bengali household. We make variety of sandesh that includes narkoler sandesh (coconut fudge), chhanar sandesh (cottage cheese fudge) and khirer sandesh. Sandesh is not actually something that […]
Tag: indian food
……….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.
এ জগতে, হায়, সেই বেশি চায় আছে যার ভূরি ভূরি– রাজার হস্ত করে সমস্ত কাঙালের ধন চুরি। The above mentioned lines are from Rabindranath Thakur’s “দুই বিঘা জমি” (Dui Bigha Jomi). No, these lines have nothing to do with my today’s recipe. Then why these […]
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 […]
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 inceptions in the Thakur Barir rannaghor (kitchen). Togore also used to travel the world and thus had the advantage of tasting world cuisine. He used to come back home every time with a new recipe, the recipe he liked the most.
Apart from trying and twisting the recipes from around the world, Togore’s kitchen had some authentic Bengali recipes which were cooked often with great care. Today, I am presenting one such recipe which is simple, yet, delicious and is truly a gem of Tagore’s kitchen. Fulkopir Paturi is nothing but cauliflower cooked in mustard paste. The dish uses dum method of cooking where the cauliflower florets are mixed with mustard paste and slow cooked over a low flame for a long time. The dish is rich and creamy and can act as a side dish as well as a main dish.
Pishimoni used to have a book named “Thakurbarir Ranna” and she often used to cook some delectable dishes from there. I learned a lot from Pishimoni and few of these dishes were my childhood favourite. Recently, I grabbed a copy of this book from an online store and it’s like a jackpot to me. The book has a huge collection of amazing recipes and I just can’t wait to try them all. The only problem is that the book does not give a clear idea about the measurement of the ingredients. Thus, one needs to have quite a good hand in cooking to execute the recipes.
With that said, here I announce a new series for my Blog which will exclusively be focused on the recipes of Tagore’s kitchen. I will take the reference from the book “Thakurbarir Ranna” by Purnima Tagore and I will elaborate each recipe with ingredient specification. Also, if possible, I will give my own twist to some of recipes and if I do so, I will declare and explain the same on my blog. Today’s recipe is the first in the series and I am confident that you all are going to love it. Though the original recipe doesn’t have poppy seeds in it, but I have added the same.
- 1 medium sized cauliflower
- 4 table-spoon mustard seeds
- 1 table-spoon poppy seeds
- 6 green chillies (3 roughly chopped + 3 slitted from middle)
- 1 tea-spoon turmeric powder (1/2 + 1/2)
- 1/2 tea-spoon nigella seeds
- 5 table-spoon mustard oil (3 + 2)
- salt, according to taste
- Separate the florets from the cauliflower by cutting through the base. Wash properly and rub with 1/2 tea-spoon turmeric powder and little salt. Keep aside.
- Mix mustard seeds and 3 roughly chopped green chillies together and make a fine paste. Keep aside. Please note that the paste should not be thick, rather, should contain some water.
- Heat 3 table-spoon oil in a heavy bottom pan and temper with nigella seeds. Allow them to splutter.
- Now, add the cauliflower florets and on medium flame stir until the florets are shallow fried and change colour.
- Add mustard paste, slitted green chillies, 1/2 tea-spoon turmeric powder and salt. Mix well.
- Cover the lid and lower the flame. Cook for 20 minutes or until the cauliflower is cooked and the water dries up.
- The cooking should be of optimum level where the florets should not get overcooked and break into pieces and the mustard paste should not get burned. Try not to use water, but, if your mustard paste is too thick, you can use some water.
- Open the lid and turn off the flame. Add 2 table-spoon oil and give a quick mix.
- Your Fulkopir Paturi is ready to be served now.
Serve this with piping hot rice and make your lunch time delightful with the very delicious Thakurbarir recipe.
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!!!
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 […]
Doi aka Yogurt/Curd is used in various dishes, both veg and non veg, in Bengali cuisine. We Bengalis love our Mishti Doi (sweet yogurt), but we have immense love for the sour version as well. Doi Chingri is a traditional Bengali non vegetarian delight where prawns are cooked in a mild, thick and not-too-spicy yogurt gravy. This dish is indeed healthy as it is filled with the goodness of yogurt and prawns; this is equally easy to make, aromatic and utterly delicious.
I am a big fan of Chingri Mach (prawns/shrimps) and Doi Chingri and Chingri Posto are my all time favourite. I also love Chingri Macher Malai Curry, but, as Golda Chingri or Giant Prawns are not found in this Southern part of the country, where I stay, I hardly make it. So, the above mentioned two Chingri dishes are my best options. I prefer mostly Doi Chingri for it has a creamy and mild taste and believe me, when it mingles with piping hot rice, it tastes outstanding.
People cook this dish in various ways keeping the basic intact which is yogurt. While Maa cooks it with onion paste and tomato puree, I prefer chopped onion and chopped tomato. I also add potato as it always enhance the taste of any Bengali dish and also, I love potato. So, here’s my easy and delicious Doi Chingri step-by-step recipe for you all.
- 800 gm medium sized prawns (cut and cleaned, keeping the head intact)
- 1.5 cup yogurt
- 1 big sizes potato, diced
- 2 onions, finely chopped
- 1 tomato, chopped
- 4 green chillies, slitted from middle
- 1 table-spoon ginger-garlic paste
- 3 bay leaves
- 1 cinnamon stick (1 inch)
- 2.5 tea-spoon turmeric powder (1/2 + 1 + 1/2 + 1/2)
- 1/2 tea-spoon red chilli powder
- 1/2 tea-spoon garam masala powder
- 1 tea-spoon sugar
- 5 table-spoon mustard oil (2 + 1 + 2)
- 2 cup warm water
- salt, according to taste
- Add 1/2 tea-spoon turmeric powder and few pinches of salt to the yogurt and whisk properly until no lumps remain. Keep aside.
- Rub the prawns with salt and 1 tea-spoon turmeric powder.
- Heat 2 table-spoon oil in a pan and shallow fry the prawns until they turn light golden in colour. Remove and keep aside.
- Rub the diced potato with salt and 1/2 tea-spoon turmeric powder.
- Heat 1 table-spoon oil and shallow fry the potato until it turns light golden brown. Remove and keep aside.
- Now, heat the remaining oil in the same pan and temper with bay leaves and cinnamon stick.
- Then, add chopped onion and saute until it turns translucent.
- Add the remaining turmeric powder, green chillies, red chilli powder, ginger-garlic paste and salt. Stir for 2 minutes.
- Now, add chopped tomato and stir until the tomato gets completely blended.
- Add the whisked yogurt and mix properly. Stir until the yogurt starts separating from the oil.
- Add water and bring to boil.
- Now, add the potato and the prawns and give a quick mix.
- Cover the lid and cook on low to medium flame for 15 minutes or until the prawns and potato are well cooked.
- Open the lid and sprinkle the garam masala powder and sugar. Mix well.
- Cover the lid again and let it set for 5 minutes.
- Your Doi Chingri is ready to be served now.
This dish is best served with piping hot rice. While eating, squeeze a quarter piece of Gondhoraj lebu (lemon) to enhance the taste.
Enjoy this super tasty 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!
Lai Shak aka Mustard Greens are widely used in the cuisines of Northeastern part of India. This is also famous in Bangladesh, specially in Sylhet. My ancestors hailed from that part of the globe an thus, many dishes that we prepare have the influence of […]