prawn-malai-curry-is-among-world-s-top-50-seafood-dishes

For gastronomic experience of a lifetime, Indian cuisine holds the top-notch spot.

 

In recent years, numerous dishes and restaurants from India have gained international fame. One such platform is TasteAtlas, a globally recognised food and travel guide platform that consistently curates and shares lists of various cuisines based on extensive food surveys, highlighting the diverse and mouthwatering culinary offerings from around the globe.

 

The famed dish from Bengal, Chingri (Prawn) Malai Curry, has secured the 31st position on Taste Atlas’ 50 Best Seafood Dishes for 2024.

 

It also became the best Indian seafood dish, and the only entrant from the country.

 

The dish is not just creamy and full of flavours. But fascinating history and culinary secrets behind the Bengali Chingri (prawn) Malai Curry are intriguing. The dish has traditional relevance too.

 

Story of Prawn Malai Curry

 

It has been learnt that how the dish amalgamates the divide between West and East Bengal food habits, intricately woven with the cultural evolutions.

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.

 

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.

 

The name ‘malai curry’ seems to have a Malyasian etymology, implying this Indian dish is influenced by Malay cuisine. Malay dishes like Malay Kari Udang (coconut prawn curry) and Laksa (spicy coconut soup) are considered early influences.

 

There are Historical records of traders and sailors from Malaysia  and Southeast Asia explored the Indian subcontinent during the spice routes era, way before the European and Mughal influences. It goes back to the 8th to 12th centuries under the Pala and Chandra Dynasties.

 

Furthermore, the creamy texture caters to foreign palates, making it a bridge between robust Bengali fish curries and a more delicate style.