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The World Food Recipe Box

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Prawn and Coconut Curry


Prawn and Coconut Curry

Ingredients:

Allergens in bold:

Basmati Rice

Cumin Seeds

Cardamom pods

Prawns (Crustaceans)

Turmeric

Red Pepper

Green Chilli

Bay Leaf

Curry Leaves

Onion paste

Crushed Ginger (Sulphites)

Crushed garlic (Sulphites)

Kashmiri Chilli Powder

Paprika

Coconut Milk

Desiccated Coconut

Garam masala

Palm Sugar

Lime

Nutritional Information:

Per serving: Energy (kcal) 737 Fat 30g of which saturates 21g Carbohydrates 87g of which sugars 15g Protein 33g Salt 1.49g

Recipe Description:

Chingri Malai Curry is a signature Bengali delicacy. A regal dish, fit for those special days when you feel like eating like a King. A curry cooked with seafood is almost always a mandatory dish on occasions such as weddings, the Poila Boisakh (Bengali New Year) and other celebrations. The main school of thought is that the early version of the recipe was brought over by Malaysian traders to the Bay of Bengal, which is where we see the word “Malai'', taking ownership in the title. Tiger prawns cooked in creamy coconut milk with a host of delectable spices: cumin, chilli, turmeric and garam masala, this prawn curry will be a crowd favourite on your dinner table.

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