Alternative names Prawn malai curry Course Main course Place of origin Bengal | Variations Lobster malai curry Type of dish Curry Serving temperature Hot | |
Main ingredients Prawns, Coconut milk, Ghee, Turmeric, Garlic Similar Curry, Luchi, Murgh Musallam, Mitha dahi, Sorshe Ilish | ||
Calcutta prawns malai curry recipe chingri malai curry by chef ajay chopra
Chingri malai curry (Bengali: চিংড়ি মালাই কারি ) also known as Prawn malai curry, is a Bengali curry made from 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.
Contents
- Calcutta prawns malai curry recipe chingri malai curry by chef ajay chopra
- Chingri malai curry malaikari bengali prawn malai curry recipe munnys kitchen
- Ingredients
- Preparation
- References
Chingri malai curry malaikari bengali prawn malai curry recipe munnys kitchen
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.
Lobster malai curry is a variation of this dish.
Preparation
The hard shells of the prawns are removed and marinated. The prawns are then fried in hot oil along with onion, ginger, garlic, and stirred with turmeric and salt and coconut milk for a few minutes.
References
Chingri malai curry Wikipedia(Text) CC BY-SA