Chingri malai curry (Bengali: চিংড়ি মালাই কারি) also known as prawn malai curry, is a Bengalicurry made from Tiger (bagda) and King (galda) 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]
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]
Culture of West Bengal
India portal
Category
