India’s Bengali Chingri Malai has earned a spot-on Taste Atlas’s World’s 50 Best Seafood Dishes list, ranking at #31. This prawn curry is not just the best Indian seafood dish on the list, but also the only Indian entrant.
But do you know the interesting history and secrets behind Bengali Chingri Malai? This prawn curry is rich in both taste and tradition.
According to Chef Vaibhav Bhargava, the story of Chingri Malai is closely linked with Bengal’s cultural evolution. He pointed out the difference between East and West Bengal’s food styles. East Bengal traditionally preferred vegetarian dishes and fish cooked without onion and garlic, while West Bengal was influenced by the British East India Company. This is where Chingri Malai became popular.
Before the partition, Hilsa fish was the top choice in Bengali cuisine. However, the British preferred prawns because of their softer texture. This change in taste led to the rise of Chingri Malai, a dish fit for the British aristocracy, explained Bhargava.
Chingri Malai’s journey shows Bengal’s openness to different cultural influences. The dish includes elements from Southeast Asia, with prawns and coconut milk introduced through trade routes. The creamy texture appeals to foreign tastes, making it a bridge between traditional Bengali fish curries and a more delicate style.
This delicious prawn curry, rich with coconut milk, showcases Bengal’s culinary heritage and its ability to adapt to global tastes. The inclusion of Chingri Malai in the prestigious list highlights its unique flavor and historical importance, bringing Bengali cuisine to the world’s attention.
Source-Indianexpress.com