The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

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) 917 Fat 29g of which saturates 18g Carbohydrates 88g of which sugars 8g Protein 40g Salt 2.11g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


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.

  • Preparation time:

    For 2 - mins For 4 - mins
  • Cooking time:

    For 2 - mins For 4 - mins

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