Chingri malai curry

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Chingri malai curry
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Alternative namesPrawn malai curry
CourseMain course
Place of originBengal
Region or stateBengal
Associated national cuisineIndia, Bangladesh
Serving temperatureHot
Main ingredientsPrawns and coconut milk
VariationsLobster malai curry

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.[1] The dish is popular throughout Bengal[2][3] and is served during weddings and celebrations, or for guests,[4][page needed] and was also very popular among the British in Calcutta.[5][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.[6] 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.

Lobster malai curry is a variation of this dish.[7]


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.[8]

See also[edit]


  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. ^ Spice At Home. Bloomsbury Publishing. 22 January 2015. ISBN 9781472910912.
  5. ^ Fish: Food from the Waters (illustrated ed.). Oxford Symposium. 1 January 1998. ISBN 9780907325895.
  6. ^ "Chingri Malai Curry". NDTV Food.
  7. ^ "Lobster Malay Curry". NDTV Food.
  8. ^ "Recipe: Chingri Malaikari". Zee News.

External links[edit]