Chingri malai curry
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| Alternative names | Prawn malai curry |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | West Bengal, Malaysia |
| Region or state | Kolkata |
| Associated cuisine | Cuisine of West Bengal, Indian cuisine |
| Serving temperature | Hot |
| Main ingredients | Prawns and coconut milk |
| Variations | Lobster malai curry |
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 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] The term malai is usually conflated with the coconut milk used in the preparation but actually comes from Malay, possibly referring Laksa curry.
See also
[edit]References
[edit]- ^ "Prawn malai-curry (Bengali)". The Times of India.
- ^ "Lip-smacking Bengali dishes". The Times of India.
- ^ "10 Best Bengali Recipes". NDTV Food.
- ^ Singh, Vivek (2015). Spice at Home. Bloomsbury Publishing. p. 96. ISBN 978-1-4729-1091-2.
- ^ 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 ...)
