Bengali Chingri Malai grabs spot in Top 50 best seafood dishes in the world

India’s Bengali Chingri Malai has grabbed a spot on the World’s 50 Best Seafood Dish list by Taste Atlas. Standing at rank #31, it also became the best Indian seafood dish, and the only entrant from the country.

But do you know the fascinating history and culinary secrets behind the Bengali Chingri Malai? The prawn curry is not just rich in taste, but also tradition.

The story of Chingri Malai is intricately woven with the cultural evolution of Bengal, according to Chef Vaibhav Bhargava. He highlighted a clear division between East and West Bengal’s food styles. Traditionally, East Bengal favoured vegetarian dishes and fish cooked without onion and garlic, while West Bengal embraced influences from the British East India Company. This is where Chingri Malai takes centre stage.

Prior to partition, Hilsa fish reigned supreme in Bengali cuisine. However, the British, with their preference for softer textures, found prawns more appealing. This shift in tastes led to the rise of Chingri Malai, a dish fit for the British aristocracy, explained Bhargava.

Chingri Malai’s journey reflects Bengal’s openness to cultural influences. The dish incorporates elements from Southeast Asia, with the introduction of prawns and coconut milk through trade routes. Furthermore, the creamy texture caters to foreign palates, making it a bridge between robust Bengali fish curries and a more delicate style, he added.

 

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How to make the best Bengali Chingri Malai at home

Creating the perfect Chingri Malai requires patience and meticulous attention to detail. Chef Bhargava emphasises two key methods:

Slow Caramelised Onions: Gently simmering chopped onions in ghee unlocks their sweetness, forming the base of the curry.

Grated Coconut Magic: Freshly grated coconut and coconut milk add a creamy texture and depth of flavor to the dish. A touch of sugar further enhances the taste.

While the creamy coconut and succulent prawns are the stars, the secret weapon lies in the prawn heads. Traditionally, Bengalis relish the “Ghilu,” the grey matter inside the head, for its intense flavour. Chef Bhargava suggests using “Baghda Chingri” (tiger prawns) for their superior head quality.

For those seeking a quicker method or lacking access to fresh ingredients, Chef Bhargava offers substitutes. Prawn paste can be used to replicate the umami flavor of the prawn heads, while canned or powdered coconut milk can be used in a pinch. However, he emphasises the unmatched quality of fresh ingredients.

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