Prawn malai curry

Prawn malai curry is a traditional Bengali dish that is popular in both Bangladesh and the Indian states of West Bengal and Tripura. The dish is known for its rich and creamy texture, which is achieved by cooking prawns in a sauce made from coconut milk and spices.

Ingredients

The main ingredient in prawn malai curry is prawn, a type of shellfish that is widely consumed in many parts of the world. Other key ingredients include coconut milk, which gives the dish its creamy texture, and a variety of spices such as turmeric, cumin, and coriander. Some recipes also include onion, garlic, and ginger for additional flavor.

Preparation

To prepare prawn malai curry, the prawns are first marinated in a mixture of turmeric and salt. They are then fried until they turn golden brown. In a separate pan, the spices are sautéed in oil until they release their aroma. The fried prawns are then added to the pan and cooked with the spices. Finally, coconut milk is added to the pan and the mixture is simmered until it thickens into a rich and creamy sauce.

Serving

Prawn malai curry is typically served with rice or roti, a type of Indian bread. It is often garnished with fresh cilantro or lime wedges.

Cultural Significance

Prawn malai curry is a staple dish in Bengali cuisine and is often served during special occasions and festivals. It is also a popular dish in Bengali restaurants around the world.

See Also

• Bengali cuisine
• Indian cuisine
• Bangladeshi cuisine

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