Chingri malai curry

Chingri Malai Curry, also known as Prawn Malai Curry, is a cherished Bengali delicacy that harmoniously blends the creamy essence of coconut milk with the delicate flavors of prawns and an aromatic array of spices. This dish occupies a prestigious position in Bengali cuisine and is an essential feature at weddings, festivals, and social gatherings. It even won favor with the British during their colonial era in Calcutta.

The key ingredients for this exquisite curry include fresh prawns, creamy coconut milk, ghee or mustard oil, onions, turmeric powder, green chilies, garlic paste, ginger paste, and a medley of spices. To impart a vibrant color to the curry, a hint of sugar can be added to the mustard oil during the cooking process.

A similar variation of this dish is Lobster Malai Curry, which follows a comparable recipe but substitutes lobster for the prawns.

Here is a simple method to prepare Chingri Malai Curry:

1. Start by marinating the prawns and removing their shells.

2. Heat mustard oil or ghee in a pan and fry the onions until they turn golden brown.

3. Add ginger and garlic pastes, turmeric powder, green chilies, and a pinch of sugar if desired.

4. Incorporate the marinated prawns and mix thoroughly.

5. Pour in the coconut milk and season with salt.

6. Allow the dish to simmer for a few minutes to ensure all the flavors meld harmoniously.

Serve your Chingri Malai Curry hot with steamed rice, and savor the rich, creamy, and aromatic splendor of this classic Bengali dish!