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Chingri Malai Curry from India


    2.5g ground Tumeric
    2g Bay Leaf Spices
    2g Cardamom
    1g ground Cinnamon
    5g ground Cloves
    110g Onions
    9g Garlic
    1 tbsp Ginger Root
    120g red Tomatoes
    55g Banana Peppers
    1.5g ground Allspice
    50g Maggi Coconut Milk Powder (from India)
    4 tsp Mustard Oil
    1/2 tsp red Chili Powder
    1 tsp granulated Sugar
    1 tsp Ghee
    1 pinch of Salt
    2 1/2 cups warm filtered Water
    300g Prawns (shelled and de-veined)


    1 Step 1

    Prepare ingredients from ingredient list. Wash the prawns and smear them with a touch of salt, along with ¼ teaspoon of turmeric powder. Put aside. Dissolve the Maggi Coconut Milk Powder in warm water.

    2 Step 2

    Heat the mustard oil in a karahi and add the bay leaf along with the whole spices. When they start to splutter, add the chopped onion and crushed garlic. Fry the onions just till they turn light brown in colour.

    3 Step 3

    Now add the ginger paste, the remaining (¼ teaspoon) turmeric powder and the red chili powder. Fry for one minute.

    4 Step 4

    Add the chopped tomatoes and fry well until cooked. Then, add the marinated prawns and sauté for 5 mins.

    5 Step 5

    Add the prepared Maggi Coconut Milk Powder, salt, sugar and green chilies. Let it simmer for 8-10 mins, until the prawns are cooked and the gravy thickens.

    6 Step 6

    To finish, add ghee and garam masala powder and remove from fire.

    7 Step 7

    Serve hot with steamed rice.

    Nutrition information

    % DV
    Main course
    High in protein