55 mins
Veg
Aloo Posto
East IndianBengali
East IndianEast Indian • Bengali • Main Course Gravy
Chingri Malai Curry
17 mins
4 servings
Cooked 100+ times recently
Non-Veg
Ingredients
- 10 unit Yellow Mustard Seeds (soaked)
- 15 g Cashews (soaked)
- 6 cloves Garlic (peeled)
- 1 unit Green Chilli (stem removed)
- 5 stem Coriander Leaves (roots cut)
- 1 piece Onion (cut into four)
- 30 ml Water
- 2 tbsp Refined Oil
- 200 g Prawns (washed)
- 150 g Coconut Milk
- 50 g Curd
- 0.75 tsp Salt
- 0.25 tsp Turmeric
- 2 stem Coriander Leaves (minced)
Instructions
Chingri Malai Curry is a classic Bengali dish known for its rich, creamy texture and delicate flavors. It features succulent prawns cooked in a luscious coconut milk-based gravy, infused with aromatic spices. Pair with Steamed Rice
Prepare the aromatic base
Blend soaked mustard seeds, cashews, garlic, chilli, coriander, onion, and water into a smooth paste. Add 2 tbsp oil and the prepared paste to The Upliance jar.
The device will now sauté the paste
The Upliance will sauté the aromatic paste on medium heat for approximately 4 minutes with automatic stirring until the oil separates and flavors develop.
Add prawns and cook curry
Add washed prawns, coconut milk, curd, salt, and turmeric to the jar. The device will cook the curry on medium heat for about 12 minutes, stirring gently to ensure the prawns remain succulent.
The dish is ready
The Chingri Malai Curry is done. Garnish with minced coriander leaves and serve hot with steamed rice.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
445
Calories
13g
Carbs
27g
Protein
31g
Fat
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