Bengali Prawn Curry, also known as Chingri Macher Malai Curry, is a rich and creamy dish from the Bengal region of India. It is known for its delicate flavors and the use of mustard oil and coconut milk. The prawns are cooked in a creamy curry sauce made with coconut milk, onions, tomatoes, ginger, and garlic. The sauce is seasoned with a blend of spices, including turmeric, cumin, coriander, and garam masala, which adds depth and complexity to the dish. This curry is best enjoyed with steamed rice or luchi, a deep-fried Bengali bread.
