Bengali Chingri Malai Curry Features On List Of 50 Best Seafood Dishes; Recipe Inside
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Amongst the diverse varieties of delicious Indian seafood curries, the mildly spiced Bengali chingri malai curry has been featured on Taste Atlas’ 50 Best Seafood Dishes for 2024 at the 31st position. Made using a coconut milk base that is flavoured with mustard paste, the thick and creamy curry is made with plump prawns and enjoyed with rice. Describing the Indian delicacy on their website, the travel and food guide said that, “It's made with a base of coconut milk and prawns that are seasoned with garam masala spices and fried in ghee or mustard oil with onions, hot chilli peppers, garlic-ginger paste, and turmeric. If desired, red chilli powder, cinnamon, sugar, and cardamom can be added to the curry in order to further enrich the flavours. The dish is cooked until the gravy becomes thick and creamy.”

Other dishes that featured on the list included the Mexican camarones enchipotlados occupying top spot, the Japanese kaisendon and Indonesian pempek in consecutive ranks. A variety of delicacies like the nigiri, lobster roll, gambas al ajillo, tacos de camarones and peppered shrimps ranked differently for their heritage and levels of deliciousness.

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Recreate the Chingri Malai Curry at home:

Ingredients 

  • 500 grams prawns, cleaned and deveined
  • 1 cup coconut milk
  • 3-4 tablespoons mustard oil
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 1-inch piece ginger, grated
  • 4-5 cloves garlic, minced
  • 3 green chillies, slit lengthwise
  • 2 teaspoons mustard paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon garam masala
  • 1 teaspoon sugar
  • 1-inch piece cinnamon
  • Salt, to taste
  • 1 tablespoon fresh coriander, chopped
  • 1 teaspoon ghee

Method 

  • Heat the mustard oil in a pan and add the cinnamon stick to bloom before tipping in the green chillies, ginger and garlic.
  • Cook for a couple of minutes until aromatic before adding the onion and sauteeing for 3-4 minutes.
  • Add the tomato and cook further until it begins to soften for 5 minutes, before adding the spice powders and stirring well to combine.
  • Pour in the coconut milk, add the mustard paste and season with some salt followed by adding in the prawns.
  • Simmer the curry gently over medium heat, until the seafood is tender and cooked through. Finish off with ghee, sugar and chopped coriander before serving warm with rice.