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Cuisine: Indian
Dish: Chingdi Malai Curry
Recipe Code:
Course: Main Course
No. of portion: 4
Date:
Units Total Cost of
S.No. Quantity Ingredients APC Y% EPC
[gms./ml] Raw Material
1 600 gms Prawns
2 50 ml Mustard Oil
3 200 gms Onions
4 20 gms Ginger Garlic Paste
5 3 gms Turmeric Powder
6 5 gms Red Chilli Powder
7 2 gms Cumin Powder
8 5 gms Coriander powder
9 2 no. Bay leaf
10 1 no. Cinnamon
11 2 gms Mace Powder
12 3 gms Cardamom
13 To Taste Salt
15 5 gms Green Chilli
16 300 ml Coconut Milk
Total Cost of Raw Material 0.00
Cost per portion 0.00
Pre Preparation:
Wash, clean and de vein the prawns.

Peel and cut the onions into quarters and boil with whole spices till translucent. Cool and make a paste. Poppy seeds
can also be added while boiling onions.
Method:

Heat mustard oil in a pan and add whole spices and onion paste to cook for some time.
Add ginger garlic paste and saute for some more time. Add the powdered spices along with some water & continue
cooking till oil comes out.
Add the coconut milk, and bring it to a boil. Add prawns and cook till they are tender.

Check for seasoning and finish with mace powder.

Service: Serve hot with a garnish of coriander.

Standard: Aromatic and flavorful off-white color creamy gravy with well-cooked prawns.
Reference: