Chingri malai curry
Bengali prawn curry
From Wikipedia, the free encyclopedia
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.
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| Alternative names | Prawn malai curry |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | West Bengal, Malaysia |
| Region or state | Bengal |
| Serving temperature | Hot |
| Main ingredients | Prawns and coconut milk |
| Variations | Lobster malai curry |
