Chingri Malaikari (Scampi in a creamy coconut milk gravy)

The bangals (people originally from erstwhile East Bengal) say nothing can match the heavenly and exquisite taste Bhapa Illish and Shorshe Illish (Hilsha in coconut mustard gravy). The ghatis (people originally from West Bengal) want Chingri macher malaikari (scampi in a coconut gravy) to celebrate every occasion. Is it the fragrant flavorful Hilsha fish or the meaty scampi, which one is the best? This question has given rise to many friendly-heated debates. Yet it remains without an answer. As for me, give me a plate of any of the dishes, and I am a happy Bengali. The delicate fragrant oily Hilsha nestled in coconut-mustard gravy, steamed, a slender green chili adding to its flavor – it is truly the queen of fishes and dishes. The succulent scampi in the thick creamy coconut milk with the delicate flavor of fresh young coconut – it is the majestic king. Who cares which one is best, I am lucky to enjoy both of them. Hilsha is almost next to impossible to get here, so it was time for celebrating the scampi. Malai meaning cream, chingri malaikari is a creamy curry in coconut milk. This is what I cooked a while back for some festive occasion. And wow, is that what is as called ‘heaven on plate’. It was delicate. It was rich and yet with subtle play of flavors. It was savory with just a hint of sweetness. It was there, enticing, in its creamy richness. And I am quite a bit proud to say that it was the best ever chingri malaikari I have cooked or even tasted. What a royal and delicious way of celebrating!

 

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 2)

350g scampi

1 large onion

1-2 clove garlic

1 inch ginger

2-3 green chilies

1-2 bay leaves

4-5 green cardamom

4-5 cloves

1 stick cinnamon

1sp sugar

4tbsp freshly grated coconut

400ml coconut milk

1/2sp red chili powder

Turmeric powder

Salt

Ghee

INSTRUCTIONS:

1. Shell and devein the scampi and clean them well. Rub the scampi with a pinch of turmeric and salt.
2. Heat ghee in a wok. Fry the scampi in batches until golden.
3. In the meantime, coarsely chop the onion, garlic, ginger and chilies. In a separate wok, heat a 1tbsp of ghee. Add the onion, ginger, garlic, and chili. Fry until the onion is translucent and golden. Remove from pan and blend everything into a smooth paste.
4. In the same wok used for frying scampi, add a bit more ghee and heat. Add the bay leaves, cardamoms, cloves and cinnamon stick.
5. When the nice fragrance comes out, add a spoon of sugar. Let it caramelize.
6. Add the coconut powder. Fry until golden.
7. Add the onion-ginger-garlic-chili paste. Add red chili powder and a pinch of turmeric. Fry on medium heat stirring well until it starts leaving oil at sides.
8. Remove from heat and let it cool for a minute. Add the coconut milk. (Do not add the coconut milk in very hot wok).
9. Put the wok back on medium heat. Bring the coconut milk to boil and reduce it to a creamy consistency. Cook until the oil from the coconut milk starts floating on top.
10. Add the fried scampi and give a stir. Cook for a couple of minutes more. Serve with steaming rice.

Luchi - A fried Bengali bread

Now a food blog by a Bengali without Luchi is incomplete. These deep fried puffed little breads are weakness for all us Bengalese. A related cousin of puri, it differs from the same in only the type of flour used. While puri is made from whole-wheat flour (atta), luchi is made from refined all-purpose flour (maida). Every Sunday morning, these puffed ‘breadlets’ adorn the breakfast plates in any Bengali household hand in hand with alu-r torkari (mild potato curry) or any other side dish of choice. Sometimes it is a special treat along with the glorious kasha mangsho ( a spicy dry mutton preparation). Traditionally they are deep-fried in ghee. However, many houses these days use refined oil to fry them. As the air puffs the flat dough discs into perfect balls and an enticing smell fills the air, the simple dough transforms into its light whitish-golden avatar. Luchi has been such a part of my everyday life that I had taken it for somewhat granted. It was only when I moved away from home during my college years, looking at the luchi-less breakfast plates on Sunday mornings, that I realized how much a place it held in my food world. Making luchis on my own went through a couple of trials until I could make them all perfectly round. The right amount of oil for making the dough, the ideal temperature of the heated oil for deep-frying, the gentle pressure and whirling motion to let them puff in perfect rounds, it took some practice to master those. And therefore, when I recently took pictures of the luchis for the blog and decided to finally write down the recipe, I realized the description to be inadequate. Anf hence, there was this bit more wait until I made luchis again and requested Blaž to take a video while I fry them. Read carefully the instructions and watch the short video. Don’t be disheartened if the first try doesn’t give the perfect results, one just needs a little bit of practice to have these delicate Bengali breads on the table.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:
(Makes 10 [or 12 small])

1cup refined flour

1pinch salt

1tbsp oil

Warm water

Oil for deep-frying

INSTRUCTIONS:

1.      Put the flour in a big bowl. Add a pinch of salt and 1tbsp of oil to the flour. Rub the flour and oil between fingers to mix well and make the flour lighter and fluffier. Rub for a minute or so. This is a crucial step as over-rubbing or adding too much oil will make the luchi crispier and difficult to puff.

2.      Make a hole in middle. Slowly add warm water and knead into a smooth tight dough. Divide the dough into 10 (or 12 for smaller luchis) balls.

3.      In a small deep wok heat oil for deep-frying. The oil should be hot (not smoking) but fry the luchi on medium heat so that they do not brown too much before puffing and cooking well. (Test the oil with a tiny pinch of dough pressed flat between fingers. It should fry and float immediately but not turn brown.)

4.      Roll each dough ball into a thin circle of around 5 inch. Use a bit of oil while rolling to prevent sticking.

5.      Gently add the rolled luchi into the hot oil. With a round-slotted spoon keep the luchi under hot oil and keep on pressing gently in a whirling motion until the luchi puffs into a circle. [Check the video below.]

6.      Flip and let the other side fry for a few more seconds. This time, do not press down the luchi inside the oil but instead let it float. Each luchi will take about 20-30 seconds to fry.

7.      Repeat the steps 4-6 for the other dough balls. Roll and fry the luchis simultaneously. (Do not keep them waiting for long after rolling as it will make the rolled luchi dry.)

NOTE:

Do not make the dough long before frying the luchis. If you need to keep the dough standing, keep it covered under a moist cloth.

How to fry Luchi:

Cholar dal

Cholar dal or Bengal grams is not cooked in Bengali household for everyday lunches. Neither does it make among the delicacies served when guests come. However, to accompany the luchi or kachori, one cannot think of anything else other than cholar dal. With a subtle hint of sweetness, this lentil preparation makes a heavenly combination with the perfectly rounded luchis. Cholar dal is a bit hard to boil and therefore soaking it overnight or for long hours is necessary. Then it is a celebrating the perfect harmony of heat from the dried red chili and sweetness from sugar, cinnamon, and raisins. The fragrant aroma of the ghee mingling with the ‘just enough boiled’ cholar dal is a treat for the soul.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 2)

1cup colar dal (split Bengal gram or chana dal)

2 bay leaves

1 dried chili

2-3 cinnamon sticks

1 pinch asafetida powder

2tbsp golden raisins

2tbsp broken cashews

1sp ginger paste

1 pinch turmeric powder

1/2sp cumin powder

1/2sp sugar

1/2sp garam masala

Salt

Ghee

INSTRUCTIONS:

1.      Soak the cholar dal in hot water overnight (7-8 hours). Drain the lentils.

2.      Heat ghee in a wok. Temper the ghee with bay leaves, dried red chili, cinnamon sticks, and a pinch of asafetida powder.

3.      When the nice aroma comes out, add the soaked lentils. Add the ginger paste, cashews, raisins, turmeric powder, cumin powder, and salt. Sauté for 2-3 minutes on medium heat. Take care not to over sauté the lentils or it will be difficult to boil.

4.      Add 2 cups hot water. Simmer covered for 25 minutes until the lentils are cooked but not soft and mushy (the lentils should remain whole).

5.      Add the sugar and garam masala powder. Garnish with 1sp of ghee.

Sosha doi chingri (Shrimps with cucumber in yogurt sauce)

We Bengali cook and eat fish, and we do so every day. Leaving aside the fight between Hilsha and Shrimps regarding which one is better, the shrimps are a frequent visitor in my parents’ kitchen. Pairing shrimps up with cucumber for a mild summer lunch is just perfect. I often cook shrimps in that style, but this time I wished to make a little change. Instead of water, I wanted to make a yogurt and milk based gravy. The lightness of cucumber complimenting the meaty shrimps, flavored in a typical Bengali vegetarian style with ginger in a mild yogurt based gravy; this variation was also a good combination of simple flavors and light dishes.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 2)

200g shrimps

1 large cucumber

1cup yogurt

1/2cup milk

1/2sp cumin seeds

1sp ginger paste

Ghee

Salt, sugar

METHOD:

1.      Clean the shrimps, wash and pat dry. Peel and cut the cucumber into long sticks.

2.      Heat ghee in a wok. Fry the shrimps until golden brown. Set aside on a paper towel.

3.      Temper the same ghee (add a bit more if necessary) with cumin seeds. When they crackle, add the ginger paste and fry for a minute until fragrant.

4.      Add the cucumber. Cook covered for 3-4 minutes on moderate heat until the cucumber start getting transparent.

5.      Add the milk and yogurt. Season with salt and a pinch of sugar. Cook until the cucumber is soft yet firm and the sauce thickens.

6.      Add the fried shrimps. Mix well with a gentle hand and cook for couple of minutes more.