Bengali Chingri Malai Curry with Achari Parathas
£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-se0224
Sorry this item is currently out of stock
Whilst the word malai usually refers to the use of cream in Indian recipes, in this instance it’s thought that the curry is a Bengali version of the curries cooked by Malaysian traders trading throughout the Bay of Bengal and over the years the word Malay transliterated to malai. We’re serving the curry with some typical Bengali accompaniments - aloo matar posto (a potato and pea dish flavoured with poppy seeds), a green chilli pickle, simply cooked spinach and coriander and mint raita. Achari is the Bengali word for pickle and some of the leftover pickle paste is used to make some fantastic, flaky breads known as achari parathas.
Whilst the word malai usually refers to the use of cream in Indian recipes, in this instance it’s thought that the curry is a Bengali version of the curries cooked by Malaysian traders trading throughout the Bay of Bengal and over the years the word Malay transliterated to malai. We’re serving the curry with some typical Bengali accompaniments - aloo matar posto (a potato and pea dish flavoured with poppy seeds), a green chilli pickle, simply cooked spinach and coriander and mint raita. Achari is the Bengali word for pickle and some of the leftover pickle paste is used to make some fantastic, flaky breads known as achari parathas.
Serves: 4
Heat Rating: 3/5
Prep time: 40 mins
Cooking Time: 1 hr 20 mins
| Description | Whilst the word malai usually refers to the use of cream in Indian recipes, in this instance it’s thought that the curry is a Bengali version of the curries cooked by Malaysian traders trading throughout the Bay of Bengal and over the years the word Malay transliterated to malai. We’re serving the curry with some typical Bengali accompaniments - aloo matar posto (a potato and pea dish flavoured with poppy seeds), a green chilli pickle, simply cooked spinach and coriander and mint raita. Achari is the Bengali word for pickle and some of the leftover pickle paste is used to make some fantastic, flaky breads known as achari parathas. |
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| Spices Included | Spinach Blend: red bell pepper, garlic, cumin Potato Herbs: coriander leaf, fenugreek leaf Potato Spices: white poppy, turmeric, cumin Curry Whole Spices: bay, cinnamon, green cardamon, cloves Raita Blend: mint, coriander leaf Pickle Ground Spices: yellow MUSTARD, turmeric, paprika, fenugreek Curry Ground Spices: Kashmiri chilli, chilli, turmeric, yellow MUSTARD Pickle Seeds: brown MUSTARD, cumin, fennel, nigella, mild chilli flakes, oil, salt May contain CELERY and SESAME. Allergens are listed in CAPITALS |
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