Chingri Malai curry

Chingri Malai curry is a traditional curry originating from the Bengal region. 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 chili peppers, garlic-ginger paste, and turmeric. If desired, red chili powder, cinnamon, sugar, and cardamom can be added to the curry in order to further enrich the flavors. The dish is cooked until the gravy becomes thick and creamy, and it is then served hot, usually with rice on the side. It is believed that this curry made its way to Bengali kitchens through contact with Malaysian traders, hence the name. Nowadays, it’s prepared during weddings and similar festive events.