Chingri malai kari
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| Jeneng liyané | Prawn malai curry |
|---|---|
| Jinis | Curry |
| Ajangan | Main course |
| Panggonan asal | India |
| Tlatah utawa praja | Bengal |
| Olah-olahan nasional gegayutan | India, Bangladesh |
| Hawa ajangan | Hot |
| Woworan pokok | Prawns and coconut milk |
| Variasi | Lobster malai curry |
 Buku masakan: Chingri malai curry  Médhia: Chingri malai curry | |
Kari Chingri malai (basa Banggala: চিংড়ি মালাই কারি ) uga dikenal minangka kari udang malai, yaiku olahan kari benggala sing digawe saka udang lan santen lan dibumboni rempah-rempah. [1] Piring kasebut misuwur ing saindenging Bengal [2] [3] lan disajikake sajrone pesta pernikahan lan perayaan, utawa kanggo tamu, [4] lan uga misuwur banget ing kalangan Inggris ing Kalkuta . [5] Bahan-bahan utamane yaiku udang lan santen, uga minyak gandum utawa mustar, bawang, bubuk kunyit, lombok ijo sing dicincang, pasta bawang putih, lan tempel jahe sing dibumboni rempah-rempah. Kanggo menehi kari warna abang utawa Maroon sing padhang, gula 2 sendok teh bisa ditambahake ing lenga mustar sing kari disiapake.
Rujukan[besut | besut sumber]
- ↑ "Prawn malai-curry (Bengali)". The Times of India.
- ↑ "Lip-smacking Bengali dishes". The Times of India.
- ↑ "10 Best Bengali Recipes". NDTV Food.
- ↑ Spice At Home. Bloomsbury Publishing. 22 January 2015. ISBN 9781472910912.
- ↑ Fish: Food from the Waters (édhisi ka-illustrated). Oxford Symposium. 1 January 1998. ISBN 9780907325895.