food.wikisort.org - DishChingri 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 |
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Type | Curry |
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Course | Main course |
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Place of origin | Bengal |
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Region or state | Bengal |
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Associated national cuisine | India, Bangladesh |
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Serving temperature | Hot |
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Main ingredients | Prawns and coconut milk |
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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
References
External links
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