This year I spent more time in my tiny kitchen than in any other corner of our home. It was all about testing and retesting every single recipe. Followed by photographing and of course the writing. Wow, does it feel lovely to finally share this news with you guys. Yes, I am writing and photographing my first cookbook. You never think something like this will ever happen to you. Then it actually does. A dream that I had for a while now, is shaping up beautifully and becoming a reality. It just feels amazing.
If you have been following my blog for a while now, you should know that I share different kinds of dishes, not restricting to any particular kind of cuisine. However, with my cookbook, I have gone back to my roots and filled it with Bengali Food. It’s the food that I grew up eating, food that I learnt to cook from Ma and the food that always takes me back home. There would be vegetarian and non-vegetarian dishes, street foods, snacks, drinks, comfort hearty food, deserts and some long-lost dishes. Almost all the dishes will be accompanied with a photo of the dish. I spent hours discussing these dishes with Ma, jotting down notes and then of course, testing those recipes several times.
I always knew that if I ever write a cookbook, it will be a Bengali cookbook and it’s finally happening. The journey so far has been an absolute thrill and a sheer joy.
A FEW DETAIL
I signed the contract earlier this year with Page Street Publishing. They are distributed by one of the “Big Five” publishers, Macmillan. A good half an hour chat with Will and my editor Marissa gave me a huge confident boost because they liked my idea of the book even though it was not a direct extension of my blog. And so, the work began. And boy oh boy, it is a lot of work! The shopping list was never getting over, props everywhere and my kid’s room wall was getting covered with the photos. Some weeks, we would eat the same dish again and again. Arvind never complained and he only became a much tougher critic to help me do better. None of this would have been possible without his constant support.
We are yet to finalize on the name of the book, the cover of the book and few other details. But I will keep you posted as it progresses. I just submitted the manuscript and felt it’s the time to share the news with you. It was not easy keeping it a secret.
Now, to my all-time favorite Bengali seafood dish, Chringri Malai Curry (Shrimps or Prawns Cooked in Spiced Coconut Milk). This is one of those dishes that I ask Ma to prepare every time I visit home. She always picks the jumbo prawn/shrimp for this dish with head on! The tiny frozen prawn/shrimp will work too but the major amount of flavor comes from fresh jumbo ones. Of course, if the head grosses you out, you can discard it.
Chringri Malai Curry and Announcing my Cookbook Deal!
Ingredients
- 4 jumbo prawns/shrimps
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1½ tablespoon oil
- ½ teaspoon sugar
- 1 bay leaf
- 3 green cardamoms
- 1 small, 2.5 oz./73 g red onion, finely chopped
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 3 green chilies
- 1 to mato, 7.4 oz./ 211 g, grated
- 1 tablespoon tomato paste, optional
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chili powder
- 1 cup coconut milk
- fresh cilantro leaves for garnish
Instructions
- Clean the shrimps/prawns. Feel free to discard the head and the shells. I like to leave it on as it enhances the flavor.
- Place the clean shrimps in a big bowl. Sprinkle half of the salt and half of the turmeric powder. Give it a mix and leave it aside for 15 minutes.
- Place a heavy bottom skillet on medium heat and pour 1 tablespoon of oil. When the oil heats up, layer the marinated shrimp/prawn and cook it for a minute on each side. It will be partially cooked. Take it off the hot pan into a separate plate and keep it aside to be used later.
- To the same pan, pour rest of the oil and sprinkle the sugar followed by the bay leaf and the green cardamoms.
- After 2 seconds, scatter the onion, garlic and ginger. Sprinkle rest of the salt and the turmeric. Stir and cook for 2 minutes.
- Drop the tomato along with the tomato paste. The tomato paste adds a rich color to the dish but it’s optional. Trim the end of the green chili and add them. Give it a stir and then sprinkle the spice powder (cumin, coriander and chili). Stir and cook for 5 minutes or until the oil starts to release from the edges of the pan.
- Layer the partially fried shrimp to the pan and stir it gently to coat the mixture all around. Pour the coconut milk along with ¼ cup of water. Cook for 3 more minutes. Check for salt and add any, if required.
- Switch off the pan, garnish the curry with fresh cilantro and serve warm.
Notes
The cooking time will change depending on what kind of shrimp or prawn you are using. If you are using small shrimps, you don’t need to fry it separately. You can add it straight to the curry at the end.
Comments are closed.
Vimitha
April 12, 2011 at 9:14 PMThe gravy looks rich and creamy… Would be perfect with rotis or chapathis…
Suku
April 12, 2011 at 10:09 PMlooks super yummy….(this from a vegetarian
, no less)…great going girl!!!
Manu
April 12, 2011 at 11:31 PMMmmmm… lovely dish! I love all coconut based curries! And the pictures are perfect! I love the white bowls on the red dishes! Very classy presentation! I have the same “problem” with my mom… no measurements!!!! It is so funny when I ask her for a recipe… but then again, when you make something for many years, you don’t really need to weigh/measure anything. As we say in Italian you go “ad occhio” (literally “by the eye”)! hehehehe
Priya
April 13, 2011 at 12:16 AMOmg, mouthwatering here..wat an inviting and irresistible chingri malaikari..Regarding ur q’n about pudding,Yep dear if u want to make thin coconut milk,do add water its enough, no need to add milk…Hope i cleared ur doubt..
Nishi
April 13, 2011 at 1:14 AMAs usual, very well presented and photographed. Loved the 2nd and 5th photographs 🙂
Suman Singh
April 13, 2011 at 2:38 AMLove the name ..must try this, looks divine..thanks for sharing!
Nandini
April 13, 2011 at 4:11 AMWow! It’s very rich and creamy! Must try it!
Our Eyes Eat First
April 13, 2011 at 10:37 AMmouthwatering! how would this taste with chicken instead? i will have to try and let you know! : j
Soma
April 13, 2011 at 11:29 AMcan’t believe u posted this so quick!
well that is why mom’s recipes taste the best.. they don’t measure, they don’t count (well they don’t have to blog:) ), but they just know it!
Really like your version too.i have never used onion or garlic in a malaikari.
Dewi
April 13, 2011 at 4:29 PMOh I love it! Give me curry everyday, I’d be the happiest person on earth. Thanks for sharing the recipe 🙂
Ryan
April 13, 2011 at 6:22 PMI’m enjoying perusing your beautiful blog! Its amazing how Moms always now how to cook by hand. Your curry looks fabulous– I love shrimp curry dishes and it looks like a favorite dish at a restaurant I used to love when I lived in Washington, D.C. It made me hungry! Great job!
Kristi Rimkus
April 13, 2011 at 7:30 PMThe last picture is absolutely mouthwatering!
Patricia Torres
April 13, 2011 at 8:46 PMOh my!! lovely lovely!! I love the pictures on your blog.. I love your blog actually!! Looks amazing.. the recipes sound simple & easy.. and yummmmm!! I’m following u now.. and will be here often for a tip or two.. I have so much to learn from you guys… You rock!! 🙂
sukanya
April 13, 2011 at 9:54 PMHey kankana, chingri malai curry looks perfect and absolutely fantastic. The click which has two chingri’s on rice is just amazing and so temtping. and same with me too, ma ke jigesh korle bole just do this nd dat no measurements. 🙂
I posted this recipe a year ago, have a look, trackbacking it
vandana rajesh
April 14, 2011 at 3:28 AMLoved the colour and the creamy sauce of your chingri malai. Looks so inviting.
Malar Gandhi
April 14, 2011 at 3:48 AMAwesome creation…picture makes me crave for it, right now…gonna try this recipe for sure, thanks for sharing, dear.
nisha
April 14, 2011 at 4:22 AMthat looks so so creamy..i mean i cant really say no to anything with coconut milk 🙂
Deepa
April 14, 2011 at 9:11 AMMalai kari looks simply mouth watering. Gravy is looking simply delicious and lavish.
Deepa
Hamaree Rasoi
Marelie
April 14, 2011 at 9:43 AMOh I love it… it made me so hungry! Now I have to grab something and eat..wishing Im having this one.
Tina (PinayInTexas)
April 14, 2011 at 2:24 PMShrimp and coconut are my favorite so this is another recipe of yours that I bookmarked!
Lovely presentation as always!
Anu
April 14, 2011 at 2:32 PMMalaikari looks tempting..Please visit my blog for some awards.
Bhalo Khabo
Sandra's Easy Cooking
April 14, 2011 at 2:44 PMThank you so much for sharing this awesome dish…look so good and delicious, and photo are just stunning!!!
Maria @ Scandifoodie
April 14, 2011 at 5:41 PMI’m such a chili wimp, but this dish sounds so aromatic and tasty!
Cheryl and Adam @ pictureperfectmeals.com
April 14, 2011 at 6:30 PMWe’ve been so busy it’ s been hard to keep up with our favorite bloggers, so imagine our delight at seeing and craving this absolutely wonderful looking recipe tempting us. It just begs to be devoured. Can’t wait to try this. BTW busy as we’ve been I made Adam your poori recipe… big hit, thanks!
torviewtoronto
April 14, 2011 at 6:45 PMflavourful delicious looking shrimp with the gravy
Vicky
April 15, 2011 at 11:53 AMsounds delicious! I must try to make this soon!
April @ The 21st Century Housewife
April 20, 2011 at 2:07 AMThese look amazing! And the flavours and spices in your shrimp in creamy coconut gravy sound just wonderful. Thank you for sharing this delicious recipe with Let’s Do Brunch. Hope you will come along and join in again this week – the linky is up now!
Carrie
April 20, 2011 at 7:13 AMThis truly looks like a wonderful dish. I love the color! I’m going to try it out the next time I make shrimp.
April @ The 21st Century Housewife
April 22, 2011 at 10:03 AMThank you for sharing this yummy recipe with the Hearth and Soul blog hop as well, and for co-hosting!
baobabs
July 5, 2011 at 1:37 AMYUM!!! looks delish, would love this for dinner!
G
August 8, 2011 at 8:53 PMI made this recently and it was absolutely wonderful – thank you for sharing and I look forward to reading more of your recipes 🙂 I highly recommend this dish!
Rosa
December 19, 2017 at 1:06 PMCongratulations! That’s so great.
This curry looks seriously good!
Cheers,
Rosa
Shreemaa
December 19, 2017 at 2:06 PMWow looks yum !! N I m super excited about your book … Looking forward for those lovely food tales, yummy recipes and of course your amazing photography
Shibani
December 19, 2017 at 2:08 PMExcellent and I am so happy for you.. Wish you all the best 💕💕💕
Laura | Tutti Dolci
December 19, 2017 at 7:20 PMCongratulations, dear! I’m so excited for you! 🙂
Rad
December 19, 2017 at 8:12 PMCongratulations!! Kana..
fabulous fabulous images on this post..
Wishing you the best! 💜
angiesrecipes
December 19, 2017 at 9:53 PMCongratulations!!!! The curry looks super.
Easyfoodsmith
December 20, 2017 at 12:45 AMCongratulations! A wonderful progression from your beautiful blog to being a published author. Best wishes and cheers!
Jayasri
December 20, 2017 at 2:37 AMFantastic news! Congratulations super excited for you!
Sylvie
December 20, 2017 at 6:45 PMCongratulations, what wonderful news! I can’t wait to see what you’ve cooked up!
Anindya Sundar Basu
December 20, 2017 at 7:04 PMCongrats. This is one the best news possible in a long time. I am so happy that you will be doing this and am sure you will do a great job. Already booking a personalised autograohed copy please. Wishing you all the luck and love. This is indeed a great news.
Aparna somani
December 20, 2017 at 8:46 PMI’m hyper excited. And all the best. 💃🏽
Asha Shivakumar
December 21, 2017 at 6:52 AMBig Huge congrats my friend!!! Can’t wait.
xx
Meera Seetharaman
December 21, 2017 at 3:01 PMWhat a fantastic news Kankana! I’m so thrilled and excited for you. This is amazing. Congratulations and best wishes 😘😘😘
Meg | Meg is Well
January 3, 2018 at 3:24 PMOh my gosh, that’s so exciting! Congratulations! I always knew you’d eventually have a cookbook and I can’t wait for it.
Nisha Das
January 5, 2018 at 3:05 AMCongratulations Kankana:-) All the very best:-)
Priti Kohli
January 6, 2018 at 9:47 AMCongratulations! Look forward to your book, and so glad it will feature Bengali cuisine. You have a lovely blog with fabulous pictures!
Pritha Chakrabarty
January 13, 2018 at 12:15 AMHey Kankana,
Hearty congratulations! That’s an absolutely awesome news! A contemporary cookbook with focus on Bangali khabar was long due and I’m so glad that you’re making it happen. Looking forward to the book eagerly! All the very best 🙂
Cheers,
Pritha