Butter Garlic Shrimp/ Prawns

            

Hello Foodies.....hope you'll are doing great. One combination which always go hand in hand is Butter and Garlic; it's assumed that their match is made in heaven. 

Any recipe which calls for Butter add a clove of garlic to it and that dish will go a notch up; and into this combination if you add Shrimp/Prawns toh in our desi language we call it "Sone Pe Suhaga".

As you all know that we have taken a step forward and moved our blog to YouTube so going forward you can watch our videos on YouTube. Since we are budding YouTubers so you can find few of our recipes from the blog there but slowly and gradually we'll try to add all the recipes including the new ones. Just give us some time.

Coming on to today's recipe i.e. the Butter Garlic Shrimp is a very simple recipe and just need few minutes to cook and believe me it's a complete crowd pleasing appetizer. So let's jump right into the recipe:

Steamed Shrimp Curry/ Bhapa Chingri

Shrimp/Prawns/Chingri whatever you call it, they are our (Bengali's) all time favorites. We can use it in each and every vegetable, you just name it and with the blink of eye we are ready with the dish. Moreover there are number of recipes that can be made out of it. Such is the love of Bengali's for "Chingri".

One of the most popular recipe cooked with Shrimp is Chingri Malaikari (recipe here) which is a signature bong delicacy. 

The recipe which I'm sharing today is a quintessential recipe of Bengali Cuisine i.e Bhapa Chingri or Steamed Shrimp in Mustard and Coconut Gravy. I still remembered my Mom cooking this delectable recipe in a pressure cooker and as soon as it's done I use to run to the kitchen and open the cooker to get the whiff of this flavorful dish.

Bhapa Chingri is cooked in mustard paste with coconut milk and a generous amount of mustard oil and slit chillies. Some recipe calls for poppy seed paste but I like it this way. This recipe is very similar to another very popular recipe i.e Ilish Bhapa (recipe here). Just replace the Ilish/Hilsa fish with Chingri/Shrimp.

Traditionally this recipe is prepared using a pressure cooker. All the ingredients are mixed together and placed in a steel container with airtight lid. This container is then placed in the pressure cooker and steamed for 8-10 mins. But, I have used microwave method for preparing this recipe. 

So, without any further ado let's start with the recipe:

Chingri Malaikari/ Shrimp Malaikari.......A Signature Bong Delicacy

Fish and rice is every bengali's comfort food. Ilish, Chingri, Rui, Katla, Koi, Tangra, Pabda, Bhetki and the list goes on and on and on.........We love every variety of fish but amongst all Ilish (Hilsa) and Chingri (Shrimp/Prawn) are our all time favorites.

Since I had been raised outside Bengal we were not privileged to relish some of the very common varieties of fish. We use to get only Rui, Katla, Koi and sometimes Chingri. But whatever variety we would find my Mom always came out with finger licking delicacies. 

Chingri Macher Malaikari is one of the signature dishes of Bengali Cuisine. Every Bong family prepares this delicacy on special occasions. I had seen my Mom preparing this scrumptious delicacy with lot of patience and hard work, she used to delicately clean and devein the shrimp first, then grate the coconut and extract the coconut milk out of it...OMG!!!! Thanks to the supermarkets as we can easily find both the things readily available on the shelves and making this succulent recipe with the blink of an eye.

I have made this Malaikari using head on Shrimps as they add another dimension to this dish. If you want you can use headless Shrimps too. Coconut milk is the key ingredient of this dish. I have used grated coconut along with coconut milk you can use canned coconut milk or make it at home by scraping and soaking the coconut in hot water and then make a fine paste (add a little bit of milk if required). Strain it, your coconut milk is ready to use.

Let's start with the recipe: