Chingri Macher Malai Curry Bengali speciality dish – prawns cooked in coconut milk with cashewnut paste. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Jul 2016 in Recipes Course New Update Advertisment Main Ingredients Small prawns, Coconut milk Cuisine Bengali Course Main Course Seafood Prep Time 21-25 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Ingredients list for Chingri Macher Malai Curry 300 grams Small prawns (chingri), shelled and deveined 1 cup Coconut milk 1/2 teaspoon Turmeric powder 1 teaspoon Red chilli powder to taste Salt 2 1/2 tablespoons Oil 2 medium Onions chopped 1 tablespoon Garlic chopped 2 tablespoons Cashewnut paste 2 teaspoons Mustard paste 2 Green chillies slit Method Take prawns in a bowl. Add turmeric powder, red chilli powder and salt, mix well and set aside to marinate. Heat ½ tablespoon oil in a non-stick pan. Add the marinated prawns and sauté for 2-3 minutes. Drain on absorbent paper. Heat remaining oil in a deep non-stick pan. Add onions and sauté till they turn translucent. Add garlic and sauté for a minute. Add cashewnut paste and mix well. Add little water, mix and cook for a minute. Add mustard past and mix well. Add coconut milk, mix well and simmer for 2 minutes. Add green chillies and mix well. Add sautéed prawns, mix well, add little water and mix well. Add salt, mix well and cook for a minute. Serve hot. #Cashewnut paste #Coconut milk #Garlic #Green chillies #Mustard paste #Oil #Onions #Red chilli powder #Salt #Small prawns #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article