Bengali Chingri Malai Curry (shrimp in a creamy coconut gravy)
This is a layered curry—the bottom layer of gravy is traditional, then I topped it with a foamed version. The prawns were poached in the curry. I added a bit of prawn oil, some puffed rice (seasoned with coconut oil, turmeric and cardamom) and some micros I had leftover
by master_mom
7 Comments
Love to see Bengali food on here!
Makes me so happy to see Indian food here
It’s lovely and looks delicious.
It looks wonderful but that’s a lot of non-edible matter on the plate.
E: isn’t this a plating rule in fine dining? You shouldn’t put anything non-edible on the plate?
Wish I had access to those prawns!!! Beautiful
Would be better if the shrimps were laid belly side down rather than side ways, can also remove the head and make them stand up for presentation and ease of eating
prawns should all be facing the same side