Chingri malai curry

Chingri malai curry
Alternative namesPrawn malai curry
TypeCurry
CourseMain course
Place of originWest Bengal, Malaysia
Region or stateBengal
Serving temperatureHot
Main ingredientsPrawns and coconut milk
VariationsLobster malai curry
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Chingri malai curry or malai chingri, also known as prawn malai curry, is a Bengali curry made from tiger (bagda) and king prawns (chingri) and coconut milk flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta. The term malai is usually associated with the coconut milk used in the preparation though it is also traced to historical trade and culinary links with Southeast Asia.

See also

References

  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. Archived from the original on 2017-10-12. Retrieved 2015-06-17.
  4. ↑ Singh, Vivek (2015). Spice at Home. Bloomsbury Publishing. p. 96. ISBN 978-1-4729-1091-2.
  5. ↑ Roberts, Joe; Sen, Colleen Taylor (1998). "A Carp Wearing Lipstick. The Role of Fish in Bengali Cuisine and Culture". In Walker, Harlan (ed.). Fish: Food from the Waters. Prospect Books. p. 256. ISBN 978-0-907325-89-5. chingri malai kari (prawn and coconut curry, a dish popular among the English in Calcutta ...)
  6. ↑ Singh, Vivek (2015). Spice at Home. Bloomsbury Publishing. p. 96. ISBN 978-1-4729-1091-2.