(A little update here: Since this post has been in my draft, I had to add this before I posted.. for I am thrilled today. Michelle picked my Blueberry Gelato for the Host Award, DMBLGIT September 2009. Yaaaa:-D)
I waited all summer very very patiently, but at last my dreams came true.
Chingri Maacher Malaikari is an old Bengali Classics. I have grown up in this East Indian State (West Bengal), having to eat (and loving every bite and moment of it) this simply marvelous dish in every special occasions, be it be a birthday, or a houseful evening guests. My dad would have to go to the Sunderbans for work, and we all waited till late night knowing that he would get the fresh jumbo prawns/shrimps and next day would be the grandiose Chingri maacher malaikari.
This is cooked with coconut milk, which is very easily available here in cans making the process much more easy and faster.
Here I am sharing with you the way my mom always cooked chingri maacher malaikari.
Ingredients:
Preparation:
Shell the Shrimps and baste with ¾ spoon of turmeric, little bit of salt and half the amount of red chili powder. Let it sit for about 20 minutes.
Heat about the oil and lightly sauté the shrimps till they are almost done.
Heat the Ghee. Add the cracked cardamoms, bay leaves and cinnamon sticks. Once they start sizzling, add Cumin, the green hot peppers and the ginger paste.
Fry for sometimes till the ghee leaves the sides of the pan. Be careful and see that the paste does not burn and turn dark brown.
Add the sautéed Shrimps, sugar, salt, and the rest of the chili powder and turmeric and the coconut milk & the shredded coconut. Boil this till the coconut milk start getting creamy. You will see little bubbles coming up.
Gently stir for some more time and when the gravy coats the spoon you will know that its done.
Serve with white basmati rice.
Details 
