Bengali shrimp malaikari (Galda chingrir malaikari) [Author's mother] from Bengali Cooking - Seasons and Festivals (page 162) by Chitrita Banerji

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted moong dal; Roasted moong dal with panch phoron; Khashir rezala [Farhad Ghuznavi's mother]; Plain polao

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shrimp, tiger prawns or other prawns (preferably with heads), crayfish, langoustines or lobster meat for Bengali galda chingri shrimp. See recipe for variations. Appears as part of first menu suggestion on P192.

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