Chingri Malai Curry

Name: Chingri Malai Curry
Cuisine: Bangladeshi
Ingredients: 500 grams fresh large prawns; 1 cup coconut milk; 3 tablespoons mustard oil; 2 pieces green chili; 1/2 teaspoon turmeric powder; 1 teaspoon garlic paste; 1 teaspoon ginger paste; to taste salt; 1 teaspoon sugar; 1 leaf bay leaf

Chingri Malai Curry is a rich and aromatic prawn curry from Bangladeshi cuisine, characterized by its creamy coconut milk base and delicate spices. It is a celebratory dish often served during festivals and special occasions, highlighting the coastal abundance of prawns and the tropical flavors of Bengal.

10 ingredients

creamyspicyaromaticsweetsavory

Culinary DNA Preview

Bangladeshi70%

Mughal30%

Ingredients

fresh large prawns
500 grams
coconut milk
1 cup
mustard oil
3 tablespoons
green chili
2 pieces
turmeric powder
1/2 teaspoon
garlic paste
1 teaspoon
ginger paste
1 teaspoon
salt
to taste
sugar
1 teaspoon
bay leaf
1 leaf

Method

Steps not available

Origin Story

This dish originates from the Bengal region, where the confluence of freshwater prawns and coconut cultivation inspired a unique curry that blends indigenous ingredients with Mughal culinary influences.

Culinary DNA

Ingredient ancestry breakdown

Bangladeshi70%

ingredients+techniques

Mughal30%

ingredient_origin

Techniques

sautéing simmering marinating

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