Chingri malai curry

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Chingri malai curry
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Alternative namesPrawn malai curry
TypeCurry
CourseMain course
Place of originBengal
Associated national cuisineIndia, Bangladesh
Serving temperatureHot
Main ingredientsPrawns and coconut milk
VariationsLobster malai curry

Chingri malai curry (Bengali: চিংড়ি মালাই কারি) also known as Prawn malai curry, is a Bengali curry made from prawns 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][page needed] and was also very popular among the British in Calcutta.[5][page needed]

Ingredients[edit]

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]

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

Preparation[edit]

The hard shells of the prawns are removed and marinated. 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[edit]

References[edit]

  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. ^ Spice At Home. Bloomsbury Publishing. 22 January 2015. ISBN 9781472910912.
  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.

External links[edit]