Chingri malai curry
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| Alternative names | Prawn malai curry |
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| Type | Curry |
| Course | Main course |
| Place of origin | Bengal |
| Serving temperature | Hot |
| Main ingredients | Prawns and coconut milk |
| Variations | Lobster malai curry |
 Cookbook: Chingri malai curry  Media: Chingri malai curry | |
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| This article is part of the series |
| Indian cuisine |
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Regional cuisines
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Ingredients, types of food |
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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] and was also very popular among the British in Calcutta.[5]
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]
Lobster malai curry is a variation of this dish.[7]
Preparation
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 salt and coconut milk for a few minutes.[8]
See also
References
- ↑ "Prawn malai-curry (Bengali)". Times of India.
- ↑ "Lip-smacking Bengali dishes". Times of India.
- ↑ "10 Best Bengali Recipes". NDTV Food.
- ↑ Spice At Home. Bloomsbury Publishing. 22 January 2015. p. 224. ISBN 9781472910912.
- ↑ Fish: Food from the Waters (illustrated ed.). Oxford Symposium. 1 January 1998. p. 335. ISBN 9780907325895.
- ↑ "Chingri Malai Curry". NDTV Food.
- ↑ "Lobster Malay Curry". NDTV Food.
- ↑ "Recipe: Chingri Malaikari". Zee News.
External links
- "10 Best Prawn Recipes". NDTV Food.
