Chorbagan Chatterjee Barir Niramish Chingri Malaikari Recipe

Recipe By Slurrp

Chorbagan Chatterjee Barir Niramish Chingri Malaikari is a traditional Bengali dish made with prawns cooked in a rich and creamy coconut milk gravy. The dish is known for its delicate flavors and is often served as a special occasion meal. The prawns are marinated in a blend of spices and then cooked in a sauce made with coconut milk, ginger, garlic, and other aromatic spices. The result is a flavorful and aromatic dish that pairs well with steamed rice or naan bread.

4.9
25 Rating -
Rate
Non Vegdiet
30minstotal
25minsCook
30m.total
25m.Cook
Chorbagan Chatterjee Barir Niramish Chingri Malaikari
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ingredients serve

Ingredients for Chorbagan Chatterjee Barir Niramish Chingri Malaikari Recipe

  • 250 gram Prawns, Cleaned And Deveined
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Salt
  • 1/2 tablespoon Lemon Juice
  • 1 tablespoon Oil
  • 1 tablespoon Ghee
  • 1 Bay Leaves
  • 1/2 inch Cinnamon Stick
  • 2 Cardamom Pods
  • 2 Cloves
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/2 cup Onion Paste
  • 1/4 cup Tomato Puree
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Coconut Milk
  • as required Chopped Coriander Leaves For Garnish

Directions: Chorbagan Chatterjee Barir Niramish Chingri Malaikari Recipe

Cooking Directions

  • STEP 1.Clean and devein the prawns, then marinate them with turmeric, salt, and lemon juice.
  • STEP 2.Heat oil in a pan and fry the prawns until they turn pink. Remove and keep aside.
  • STEP 3.In the same pan, add ghee and temper with bay leaves, cinnamon, cardamom, and cloves.
  • STEP 4.Add ginger-garlic paste and sauté until fragrant. Then add onion paste and cook until golden brown.
  • STEP 5.Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates.
  • STEP 6.Add coconut milk and simmer for a few minutes. Then add the fried prawns and cook for another 5 minutes.
  • STEP 7.Garnish with chopped coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

  • Make sure to clean and devein the prawns properly before marinating.
  • Adjust the spice levels according to your preference.
  • For a richer flavor, you can add a tablespoon of cashew paste to the gravy.
  • If you prefer a thicker gravy, you can add a tablespoon of coconut cream.

Storage and Serving

  • This dish is best served fresh and hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently on the stovetop or in the microwave before serving.
Nutrition
value
829
calories per serving
75 g Fat10 g Protein33 g Carbs17 g FiberOther

Current Totals

  • Fat
    75g
  • Protein
    10g
  • Carbs
    33g
  • Fiber
    17g

MacroNutrients

  • Carbs
    33g
  • Protein
    10g
  • Fiber
    17g

Fats

  • Fat
    75g

Vitamins & Minerals

  • Calcium
    267mg
  • Iron
    4mg
  • Vitamin A
    91mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    102mg
  • Manganese
    4mg
  • Phosphorus
    174mg
  • Selenium
    11mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp