Chingri malai curry: Difference between revisions
No edit summary |
Marked this version for translation |
||
| Line 1: | Line 1: | ||
<languages /> | <languages /> | ||
<translate> | <translate> | ||
<!--T:1--> | |||
{{Short description|Bengali prawn curry}} | {{Short description|Bengali prawn curry}} | ||
{{Infobox food | {{Infobox food | ||
| Line 19: | Line 20: | ||
{{Indian cuisine}} | {{Indian cuisine}} | ||
<!--T:2--> | |||
'''Chingri malai curry''' or '''malai chingri''', also known as prawn malai curry, is a [[Bengali cuisine|Bengali]] [[curry]] made from tiger (bagda) and king prawns (chingri) and [[coconut milk]] and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the British in [[Calcutta]]. | '''Chingri malai curry''' or '''malai chingri''', also known as prawn malai curry, is a [[Bengali cuisine|Bengali]] [[curry]] made from tiger (bagda) and king prawns (chingri) and [[coconut milk]] and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the British in [[Calcutta]]. | ||
<!--T:3--> | |||
== See also == | == See also == | ||
* [[Daab Chingri]] | * [[Daab Chingri]] | ||
<!--T:4--> | |||
* | * | ||
{{Indian Dishes |state=collapsed}} | {{Indian Dishes |state=collapsed}} | ||
<!--T:5--> | |||
[[Category:Bengali cuisine]] | [[Category:Bengali cuisine]] | ||
[[Category:Bengali curries]] | [[Category:Bengali curries]] | ||