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Chingri malai curry (Bengali: চিংড়ি মালাই কারি), also known as prawn malai curry, is a Bengali curry made from tiger (bagda) and king (kohli) 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]

Chingri malai curry

Alternative names	Prawn malai curry
Type	Curry
Course	Main course
Place of origin	Bengal
Region or state	Bengal
Associated national cuisine	India, Bangladesh
Serving temperature	Hot
Main ingredients	Prawns and coconut milk
Variations	Lobster malai curry

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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

• Daab Chingri

References

External links

• "10 Best Prawn Recipes". NDTV Food.

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