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Bengali Chingri Malai Curry with Achari Parathas

£8.67
In stock
SKU
2-spicebox-se0224
In 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
More Information
DescriptionWhilst 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.
Spices IncludedSpinach 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
Shopping List
  • 500g large prawns (raw ones are best) or diced chicken
  • 500g new potatoes
  • 2 onions
  • 4 cloves of garlic
  • Fresh ginger
  • 4 green chillies
  • 200g spinach (fresh or frozen)
  • 200g peas (fresh or frozen)
  • 2 limes
  • 150g natural yogurt (full fat is best) or dairy-free alternative
  • 1 tsp sugar
  • 200ml oil (sunflower or vegetable oil is best)
  • 200ml full fat coconut milk
  • 250g plain flour or gluten-free alternative
  • Rice to serve (optional)

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