Chingri Malai Curry
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
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
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 The Upliance
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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