Chingri Malaicurry

Chingri/Shrimp Malai Curry cooked in mildly spiced coconut based gravy is one of the divine dishes of Bengali cuisine served on special occasions or wedding ceremonies. Malai in Bengali means dairy cream but in this particular dish has no dairy in it. Now the question is if I ever wanted to know how the word “malai” came from, not really. Did my grand mothers and mother's generations know? I am not so sure as we never questioned about it. All I know is how my mother made it so finger licking without using overpowering spices and I make exactly the same way. Malai Curry is very close to our heart.

In recent years, people from different cultures around the globe share their cuisines and its origin and history on social media platforms. I learned from different food groups (not so long ago)about Malai Curry’s influence from Malaysian cuisine(Malay curry) due to trading exchange with Bengal in centuries back. Gradually Malay curry transformed into Malai curry. Indeed, South East Asian countries use coconut milk in many dishes and no wonder many Bengali dishes got influenced by it. 

While growing up we didn't discuss how our favorite dishes were influenced by other countries except for the Mughal and British inspired dishes. Yes, we heard lot of nostalgic stories from parents, grandparents and relatives how they created their delectable dishes despite being minimalistic. 

Nowadays we find out a lot of informations through social media platforms where people discuss their passion, share their ideas and knowledge. I am grateful for that. Honestly to me, food must taste really good even if I don’t have a lot of theoretical knowledge in culinary arts and history behind it. 

Each household has its own way of preparing this dish. My parents are from East Bengal, now Bangladesh and they didn’t overpower this fish curry with garlic and other overpowering spices. In those olden days ready made coconut cream or milk was not sold in grocery store. I remember my mother making the milk of coconut by grinding fresh coconut flesh to a very fine paste, then straining through a moslin cloth mixed with warm water for its cream. We don’t go through this process anymore. Coconut milk or cream is  sold in any supermarket these days.

The beautiful orange ish color and flavor come from the big shrimp or prawn’s head, called hepatopancreas which is an acquired taste. Some like it some don’t.   

Using whole shrimp or prawn is a labor of love and it doesn’t happen often. This dish is very special; so once in a while I make it with whole shrimp. Most of the time I use headless shell-on big shrimp and gravy looks light yellow in color. Little bit of red chili powder and paprika can be used for reddish color but it’s not necessary. Only coconut cream or milk , ginger paste, grated onion, turmeric powder, salt and last but not the least, little bit of Bengali gorom moshla consisting cardamom, clove and cinnamon.  Many people don’t use onion either but trust me unlike garlic onion doesn’t overpower the gravy.  It helps to thicken the gravy. So garlic is absolutely a no no ingredient. No need to use other dry spices or any souring elements. The gravy will be smooth but not that smooth as blended texture. Shrimp should be cooked just well done for its succulent taste. I am not a big fan of large prawns. So I prefer to use the maximum size of 12-14 count shrimps per pound(shrimp or prawn are sold in USA by count per pound). 

Ingredients~

(US customary units)

1 lb. (12-14 counts per pound) medium/large whole shrimp, shelled, de-veined, head cleaned but attached

1 bay leaf

1/3 cup granted onion

1 heaping tsp. of fresh ginger paste

1 1/4 cup thick coconut milk

5-6 green Thai chilies, slightly slit

1/2 cup hot water

1/3 tsp - turmeric powder.

1/3 salt or to taste.

3-4 tbsp oil

For garom moshla powder (2 green cardamoms, 2 cloves and one tiny cinnamon sticks to be grounded)

Method~

Pat dry shrimps with paper towels and smear with little salt and turmeric powder. Heat 2 tbsp. oil in a large pan on a medium high flame. Sear shrimps in one layer in two batches until they turn slightly pink for about 30 seconds each side. Remove shrimps from the pan and set aside. Oil may look bit foamy but it’s okay. 

Add the bay leaf in the same oil. Saute onion over low medium heat until translucent, then add in ginger paste and one or two slit chilies. Saute for a minute. Pour coconut milk and hot water. Let it come to a full rolling boil. Reduce heat to medium. Gently drop sauteed shrimps along with the remaining chilies, turmeric and salt. Cook for two or three minutes. Remove shrimp from the gravy as they are not supposed to be overcooked. Reduce gravy to desired consistency. Taste the seasonings and adjust accordingly. Turn off the heat and put shrimps back in the gravy. Sprinkle gorom moshla and gently stir to mix. Serve with plain rice.

Happy Cooking!