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1 See also  




2 References  













Chingri malai curry






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From Wikipedia, the free encyclopedia
  

Chingri malai curry
Alternative namesPrawn malai curry
TypeCurry
CourseMain course
Place of originBengal
Region or stateKhulna, Presidency
Associated cuisineBangladesh, India
Serving temperatureHot
Main ingredientsPrawns and coconut milk
VariationsLobster malai curry
This article is part of the series on
Indian cuisine
Regional cuisines
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South India
East India
West India
Northeast India
Other
Ingredients, types of food
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    See also
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  • Cookbook: Cuisine of India
    		•
    Related cuisines
  • Sri Lankan cuisine
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  • t
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    • Chingri malai curryormalai 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.

    See also[edit]

    References[edit]

    1. ^ "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 ...)

    • Retrieved from "https://en.wikipedia.org/w/index.php?title=Chingri_malai_curry&oldid=1231075966"
    Categories: 
    ●Bengali cuisine
     ●Bengali curries
     ●Bangladeshi cuisine
     ●Indian cuisine
     ●Shrimp dishes
     ●Indian seafood dishes
     Hidden categories: 
    ●Articles with short description
     ●Short description is different from Wikidata
      


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