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Chingri malai curry

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Chingri malai curry
Alternative namesPrawn malai curry
TypeCurry
CourseMain course
Place of originBengal
Region or stateBengal
Associated cuisineBangladesh or Bengali cuisine
Serving temperatureHot
Main ingredientsPrawns and coconut milk
VariationsLobster malai curry
This article is part of the series on
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Chingri malai curry or malai chingri, also known as prawn malai curry, is a Bengali curry made from tiger (bagda) and king prawns (chingri) and coconut milk and flavoured with spices.[1] The dish is popular throughout Bengal[2][3] and is served during weddings and celebrations, or for guests,[4] and was also very popular among the British in Bengal.[5] It is a really popular dish from Cox's Bazar.

Ingredients

The main ingredients are prawns and coconut milk, along with ghee or mustard oil, onions, turmeric powder, chopped green chilli, garlic paste, and ginger paste flavoured with spices.[6] To give the curry a bright red or maroon colour, 2 teaspoon of sugar can be added in mustard oil in which the curry has to be prepared.

Lobster malai curry is a variation of this dish.[7]

Preparation

The hard shells of the prawns are removed and marinated with sesame seeds and posto seeds (which are made into a paste). The prawns are then fried in hot oil along with onion, ginger, garlic, and stirred with turmeric and sugar and salt and coconut milk for a few minutes.[8]

See also

References

  1. ^ "Prawn malai-curry (Bengali)". The Times of India.
  2. ^ "Lip-smacking Bengali dishes". The Times of India.
  3. ^ "10 Best Bengali Recipes". NDTV Food.
  4. ^ Singh, Vivek (2015). Spice at Home. Bloomsbury Publishing. p. 96. ISBN 978-1-4729-1091-2.
  5. ^ Fish: Food from the Waters (illustrated ed.). Oxford Symposium. 1 January 1998. ISBN 9780907325895.
  6. ^ "Chingri Malai Curry". NDTV Food.
  7. ^ "Lobster Malay Curry". NDTV Food.
  8. ^ "Recipe: Chingri Malaikari". Zee News.
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