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ঢাকের তাল আর বাতাসে শিউলি ফুলের গন্ধ জানান দিচ্ছে পুজো আসছে। ইতোমধ্যেই তোড়জোড় শুরু হয়ে গিয়েছে মণ্ডপগুলিতে। দেখতে দেখতে বাঙালির প্রাণের উৎসব – দূর্গা পুজো এসে গেল দোড়গোড়ায়। আর সেখানে খাওয়া দাওয়া নিয়ে কথা হবে না তা কখনও হয়! দুর্গাপুজো নিয়ে কলকাতাবাসীর উন্মাদনার শেষ নেই। পুজোর চারটে দিন মানেই শহরবাসীর কাছে বিশেষ দিন। এই সময় বাঙালি মানে না কোন ডায়েটের চোখ রাঙানি।
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Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce. Don’t be fooled by the elegant appearance of this well-loved Bengali treat—chingri malaikari looks deceptively complicated to cook, when in reality it is easier to make than even chicken or egg curry!

The name of this chingri macher recipe bears somewhat of a double meaning. ‘Malai’ meaning ‘cream’ recalls the coconut-milk base in which the prawns are cooked. However, this prawn recipe seems to have made its way into Bengali kitchens through contact with Malaysian traders; so ‘malaikari’ is actually ‘Malay’ curry, which over time became ‘malai’ curry.

In this detailed video we show you how to prepare a gorgeous, creamy chingri malaikari, starting with a walk-through of how you can clean and devein giant tiger (bagda) or freshwater (golda) prawns. With this step-by-step recipe video at your disposal.
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