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
Nutrition
Tina (PinayInTexas)
Shrimp and coconut are my favorite so this is another recipe of yours that I bookmarked!
Lovely presentation as always!
Marelie
Oh I love it... it made me so hungry! Now I have to grab something and eat..wishing Im having this one.
Deepa
Malai kari looks simply mouth watering. Gravy is looking simply delicious and lavish.
Deepa
nisha
that looks so so creamy..i mean i cant really say no to anything with coconut milk 🙂
Malar Gandhi
Awesome creation...picture makes me crave for it, right now...gonna try this recipe for sure, thanks for sharing, dear.
vandana rajesh
Loved the colour and the creamy sauce of your chingri malai. Looks so inviting.
sukanya
Hey 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
Patricia Torres
Oh 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!! 🙂
Kristi Rimkus
The last picture is absolutely mouthwatering!
Ryan
I'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!
Dewi
Oh I love it! Give me curry everyday, I'd be the happiest person on earth. Thanks for sharing the recipe 🙂
Soma
can'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.
Our Eyes Eat First
mouthwatering! how would this taste with chicken instead? i will have to try and let you know! : j
Nandini
Wow! It's very rich and creamy! Must try it!
Suman Singh
Love the name ..must try this, looks divine..thanks for sharing!
Nishi
As usual, very well presented and photographed. Loved the 2nd and 5th photographs 🙂
Priya
Omg, 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..
Manu
Mmmmm... 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
Suku
looks super yummy....(this from a vegetarian
, no less)...great going girl!!!
Vimitha
The gravy looks rich and creamy... Would be perfect with rotis or chapathis...