Chingri malai curry explained

Chingri malai curry
Alternate Name:	Prawn malai curry
Country:	Bengal
Type:	Curry
Course:	Main course
Served:	Hot
National Cuisine:	Bangladesh, India
Main Ingredient:	Prawns and coconut milk
Variations:	Lobster malai curry
Region:	Khulna, Presidency

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] It is a really popular dish from Cox's Bazar.

See also

• Daab Chingri

Notes and References

1. News: Prawn malai-curry (Bengali) . The Times of India.
2. News: Lip-smacking Bengali dishes . The Times of India.
3. Web site: 10 Best Bengali Recipes . NDTV Food.
4. Book: Singh . Vivek . Vivek Singh (chef) . 2015 . Spice at Home . Bloomsbury Publishing . 96 . 978-1-4729-1091-2.
5. Book: Roberts . Joe . Sen . Colleen Taylor . Colleen Taylor Sen . Walker . Harlan . A Carp Wearing Lipstick. The Role of Fish in Bengali Cuisine and Culture . Fish: Food from the Waters . 1998 . Prospect Books . 256 . 978-0-907325-89-5 . chingri malai kari (prawn and coconut curry, a dish popular among the English in Calcutta ...).