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 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