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Alternative names | Prawn malai curry |
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Type | Curry |
Course | Main course |
Place of origin | Bengal |
Region or state | Khulna, Presidency |
Associated cuisine | Bangladesh, India |
Serving temperature | Hot |
Main ingredients | Prawns and coconut milk |
Variations | Lobster malai curry |
This article is part of the series on |
Indian cuisine |
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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.
chingri malai kari (prawn and coconut curry, a dish popular among the English in Calcutta ...)