Bengal's Chingri Malai Listed Among 'Top 50 Best Seafood Dishes In World'

Bengali Chingri Malai has earned a prestigious spot on the World’s 50 Best Seafood Dishes list by Taste Atlas. Securing the 31st rank, it stands as the highest-ranked Indian seafood dish and the only representative from India on the list.

This prawn curry is not only a culinary delight but a reminder of Bengal's culinary evolution. Traditionally, East Bengal preferred vegetarian dishes and fish cooked without onion and garlic, while West Bengal embraced the culinary influences of the British East India Company. This divergence set the stage for Chingri Malai to emerge as a prominent dish.

Before the partition of Bengal, Hilsa mach was the centerpiece of Bengali cuisine. However, the British, favoring softer textures, developed a preference for prawns, leading to the popularity of Chingri Malai. This shift catered to the tastes of the British aristocracy, as explained by culinary historian Bhargava.

The dish uses ingredients from Southeast Asia, introduced through historical trade routes, with prawns and coconut milk adding to its unique flavor profile. The creamy texture of the dish also made it appealing to foreign palates, serving as a bridge between traditional robust Bengali fish curries and a more delicate style.

How to dish out Chingri Malai? 

Creating the perfect Chingri Malai requires patience and meticulous attention to detail. The process begins with slow caramelized onions, gently simmered in ghee to unlock their sweetness, forming the curry’s base. Freshly grated coconut and coconut milk contribute to the dish’s creamy texture and depth of flavor, with a touch of sugar enhancing its taste.

While the creamy coconut and succulent prawns are the highlights, the secret to an authentic Chingri Malai lies in the prawn heads. Bengalis traditionally relish the “Ghilu,” the grey matter inside the prawn head, for its intense flavor, adding a distinctive touch to the dish.