Chingri malai curry
|Alternative names||Prawn malai curry|
|Place of origin||Bengal|
|Region or state||Bengal|
|Associated national cuisine||India, Bangladesh|
|Main ingredients||Prawns and coconut milk|
|Variations||Lobster malai curry|
|This article is part of the series on|
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,[page needed] and was also very popular among the British in Calcutta.[page needed]
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.
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.
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