Chingri malai curry facts for kids
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| 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 |
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. 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.
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. 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.
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.
