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    Chingri Malai Curry

    watch the jar ↓

    A white plate of creamy green chingri malai curry with plump prawns and chopped coriander beside a mound of steamed rice200+ cooks
    ★ 4.1
    • Total time:30min
    • Your hands-on time:13min you
    • Longest hands-free stretch:15min free

    + Defrost the prawns first (not in the times above)

    How upliance makes chingri malai curry, step by step

    Outside the jar · a bowl
    defrost prawns
    Outside the jar · your mixer
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Chingri malai curry. Done.
    13 min18 min
    1. upliance, upliance

      This cooks it.

      • SAUTÉ
      • STIR
      • SIMMER
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, sautés, stirs and simmers, and the screen tells you what to drop in next. Scroll to watch it make chingri malai curry from above.

    2. You, 1 min

      Soak cashews & mustard

      +−Why hot water?

      Put 10 cashews and 15 g yellow mustard seeds in a bowl and pour 250 g hot water over them. They soften while you prep, so they grind smooth. Start with prawns that are already defrosted: thaw them in the fridge ahead of time.

    3. Line drawing: a chopping board and knife
      You, 6 min

      Peel, trim, rinse prawns

      +−What's on you?

      Peel 1 onion and cut it in 4, peel 6 garlic cloves, pull the stem off 1 green chilli and wash 5 coriander stems with the roots trimmed. Rinse 200 g defrosted prawns and finely chop 2 more coriander stems for the garnish. No fine chopping for the curry itself.

    4. You, 3 min

      Blitz paste in your mixer

      +−Why the mixer?

      This recipe grinds its base in a regular mixer jar, not in upliance. Tip the soaked cashews and mustard seeds into the mixer, add the onion, garlic, green chilli, coriander and 30 ml water, and blend about 30 seconds till it is a smooth green paste.

    5. You, 30 s

      Drop 1 of 2

      +−What goes in

      2 tbsp refined oil and all of the paste, scraped out of the mixer jar. Leave the crown off the lid. upliance weighs each one as it lands.

    6. Line drawing: crown lifted off the lid
      upliance, 2½ min

      Sautés the paste

      +−Why sauté it?

      Raw onion and mustard paste tastes sharp. With the crown off so the moisture escapes, upliance sautés the paste, stirring the whole time so the cashews don't catch, till the raw smell is gone.

    7. You, 1 min

      Drop 2 of 2

      +−What goes in

      200 g prawns, 150 g coconut milk, 50 g curd, ¾ tsp salt and ¼ tsp turmeric. That's the last drop.

    8. upliance, 15 min

      Simmers & stirs itself

      15MIN FREEput the rice on
      +−What's the jar doing?

      upliance folds the coconut milk and curd through the paste, then simmers the prawns with the crown off, stirring every so often, till they turn pink and the gravy is creamy and pale green. Fifteen minutes to get the rice ready.

    9. You, 1 min

      Coriander on. Serve.

      +−Finish

      Spoon the curry into a bowl, scatter 2 stems of finely chopped coriander over it and eat it hot with steamed rice.

    Your 30 minutes, split

    You: 13 min
    soak · peel · blend paste · 2 drops
    upliance: 18 min15 free
    sauté · stir · simmer

    Plus, ahead: defrost the prawns first. Not counted in these times.

    upliance: a steel jar on a smart base with a touchscreen

    You: 13 min. upliance: 18 min.

    Get upliance
    Full recipeIngredients by drop, every step, nutrition+−

    Chingri malai curry is the Bengali prawn curry: juicy prawns simmered in coconut milk with a green paste of cashews, mustard seeds, onion, garlic and coriander. Creamy, gently spiced and ready in about half an hour. Pair it with steamed rice.

    East Indian, Bengali. Non-veg main course. Serves 2. About 30 min start to finish; about 13 min of it is you. Plan ahead: defrost the prawns first. Cooked 200+ times on upliance.

    Ingredients (2 servings)

    Green pastesoaked, then ground in your mixer

    • Cashews 10
    • Yellow mustard seeds 15 g
    • Hot water for soaking250 g
    • Onion peeled, cut in 41
    • Garlic peeled6 cloves
    • Green chilli top stem removed1
    • Coriander leaves roots removed, washed5 stems
    • Water for grinding30 ml

    Drop 1sautéed in the jar

    • Refined oil 2 tbsp
    • Green paste from aboveall of it

    Drop 2simmered ~15 min

    • Prawns defrosted, washed200 g
    • Coconut milk 150 g
    • Curd 50 g
    • Salt ¾ tsp
    • Turmeric ¼ tsp

    To serve

    • Coriander leaves fine-chopped2 stems

    Steps

    1. Before you start. Use prawns that are already defrosted: thaw them in the fridge ahead of time.
    2. Soak (you, 1 min). Put 10 cashews and 15 g yellow mustard seeds in a bowl and pour 250 g hot water over them. Let them soften while you prep.
    3. Prep (you, ~6 min). Peel the onion and cut it in 4, peel the garlic, pull the stem off the green chilli and wash 5 coriander stems. Rinse the prawns and finely chop 2 more coriander stems for the garnish.
    4. Paste (you, ~3 min, in your mixer). Tip the soaked cashews and mustard seeds into the mixer with the onion, garlic, green chilli, coriander and 30 ml water. Blend about 30 seconds into a smooth paste.
    5. Drop 1 (you, 30 s). Put the oil and all of the paste into the jar. Keep the crown off the lid.
    6. upliance, 2½ min. It sautés the paste, stirring the whole time, till the raw smell is gone.
    7. Drop 2 (you, ~1 min). Add the prawns, coconut milk, curd, salt and turmeric.
    8. upliance, ~15 min. It mixes everything in, then simmers the curry with the crown off, stirring every so often, till the prawns are cooked and the gravy is creamy. This is your free time: about 15 minutes.
    9. Serve (you, 1 min). Spoon into a bowl, top with chopped coriander and serve hot with steamed rice.

    Nutrition per serving

    582 kcal · 22 g carbs · 21 g protein · 47 g fat.

    More recipesCooked 200+ times on upliance