Chingri malai curry

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Chingri malai curry
Grontsager og tigerrejer i rod karry (4477230448).jpg
Alternative namesPrawn 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 temperatureHot
Main ingredients Prawns 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 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

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.
  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 ...)
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