Chingri Malai Curry

17 mins

4 servings

Cooked 200+ times recently

Non-Veg

★ 4.1

Ingredients

6 cloves Garlic (peeled)
1 Green Chilli (stem removed)
5 stem Coriander Leaves (root cut)
1 piece Onion (cut into four)
30 ml Water
10 g Yellow Mustard Seeds
15 g Cashews
250 g Hot 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

Add Ingredients for Aromatic Paste
Add 6 cloves peeled Garlic, 1 Green Chilli (stem removed), 5 stem Coriander Leaves (root cut), 1 piece Onion (cut into four), 30 ml Water, 10 g Yellow Mustard Seeds, 15 g Cashews, and 250 g Hot Water to The Upliance jar.
Blend and Sauté the Aromatic Paste
The Upliance will now blend these ingredients until a smooth aromatic paste is formed. Then, add 2 tbsp Refined Oil to The Upliance jar. Select sauté mode at high heat (>120°C). The Upliance will sauté the paste with automatic stirring for approximately 4 minutes.
Add Prawns and Cook Curry
Repeat the above by adding 200 g washed Prawns, 150 g Coconut Milk, 50 g Curd, 0.75 tsp Salt, and 0.25 tsp Turmeric to The Upliance jar. Set the temperature to medium heat (105°C) and let Upliance cook the curry with automatic stirring for approximately 12 minutes until prawns are tender and the gravy thickens.
Garnish and Serve
The dish is ready. Garnish the Chingri Malai Curry with 2 stem minced Coriander Leaves directly in The Upliance jar or transfer to a serving bowl. 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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47 mins

Veg

Chingri Malai Curry

East Indian • Bengali • Main Course Gravy

Chingri Malai Curry

17 mins

4 servings

Cooked 200+ times recently

Non-Veg

★ 4.1

Ingredients

6 cloves Garlic (peeled)
1 Green Chilli (stem removed)
5 stem Coriander Leaves (root cut)
1 piece Onion (cut into four)
30 ml Water
10 g Yellow Mustard Seeds
15 g Cashews
250 g Hot 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

Add Ingredients for Aromatic Paste
Add 6 cloves peeled Garlic, 1 Green Chilli (stem removed), 5 stem Coriander Leaves (root cut), 1 piece Onion (cut into four), 30 ml Water, 10 g Yellow Mustard Seeds, 15 g Cashews, and 250 g Hot Water to The Upliance jar.
Blend and Sauté the Aromatic Paste
The Upliance will now blend these ingredients until a smooth aromatic paste is formed. Then, add 2 tbsp Refined Oil to The Upliance jar. Select sauté mode at high heat (>120°C). The Upliance will sauté the paste with automatic stirring for approximately 4 minutes.
Add Prawns and Cook Curry
Repeat the above by adding 200 g washed Prawns, 150 g Coconut Milk, 50 g Curd, 0.75 tsp Salt, and 0.25 tsp Turmeric to The Upliance jar. Set the temperature to medium heat (105°C) and let Upliance cook the curry with automatic stirring for approximately 12 minutes until prawns are tender and the gravy thickens.
Garnish and Serve
The dish is ready. Garnish the Chingri Malai Curry with 2 stem minced Coriander Leaves directly in The Upliance jar or transfer to a serving bowl. Serve hot with Steamed Rice.