West Bengal's Chingri Malai ranks 31st among Taste Atlas's top 50 seafood dishes; Know its origin and more

Chingri malai curry or malai chingri is a delectable Bengali curry made from tiger and king prawns. The richness of the curry comes from coconut milk and the blend of different spices make it so flavourful. As per Taste Atlas, Chingri Malai Curry ranks 31st on the list of top 50 best seafood dishes in the world. 

This regal Bengali curry is known for its mouthwatering aroma, vibrant colors, and unforgettable taste. The curry is generally eaten during festivities like Bengali New Year (Pohela Boishakh) or a traditional Bengali wedding ceremony or can also be a casual afternoon lunch on a lazy day. Chingri Malai is for foodies of all ages and is mostly preferred with plain steamed rice. 

Chingri Malai has a connection to Malaysian cuisine as its name 'malai curry' means 'malaikari' or Malaysian curry. Malay dishes are prominent in Malaysian cuisine like Malay Kari Udang (coconut prawn curry) and Laksa (spicy coconut soup) which are considered to be initial influences. The history of Chingri Malai goes back to the 8th to 12th centuries under the Pala and Chandra Dynasties. There are records of Malaysian and South Asian traders coming to the Indian Subcontinent to find spices during that era. 

Chingri Malai is a fresh prawn curry that can be enjoyed anytime. It is best served with steamed rice and its creamy and delightful mouthfeel and taste makes it one of a kind.