Chingri malai curry

Chingri malai curry
Alternative names	Prawn malai curry
Type	Curry
Course	Main course
Place of origin	Bangladesh, Malaysia
Region or state	Khulna
Associated cuisine	Bengali cuisine, Indian cuisine
Serving temperature	Hot
Main ingredients	Prawns and coconut milk
Variations	Lobster malai curry
	Media: Chingri malai curry;

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.

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

[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] Singh, Vivek (2015). Spice at Home. Bloomsbury Publishing. p. 96. ISBN 978-1-4729-1091-2.

[5] Roberts, Joe; Sen, Colleen Taylor (1998). "A Carp Wearing Lipstick. The Role of Fish in Bengali Cuisine and Culture". In Walker, Harlan (ed.). Fish: Food from the Waters. Prospect Books. p. 256. ISBN 978-0-907325-89-5. chingri malai kari (prawn and coconut curry, a dish popular among the English in Calcutta ...)

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