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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

"The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data."

What is the energy content breakdown?

Protein

16.3g / 31%

Carbohydrates

9.9g / 20%

Fats

11.3g / 49%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Explore using ingredients like kaffir lime leaves as garnish
To make this dish healthier, add some kaffir lime leaves which are rich in antioxidants and vitamin C.

MyMenu IQ™

Chingri Malai Curry Recipe

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Indian Main Course

Chingri Malai Curry Recipe

Name: Chingri Malai Curry Recipe
Prep time: PT20.00M
Cook time: PT45.00M
Total time: PT66.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 50 Grams Maggi Coconut Milk Powder; 300 Grams Prawn (Shelled & Deveined); 1 Pinch Salt; 1/2 Teaspoonful Turmeric Powder; 2 1/2 Cups Warm Water; 4 Teaspoons Mustard Oil; 1 Unit Bay Leaf; 2 Units Green Cardamom; 1 Unit Cinnamon (1 Inch Pieces); 5 Units Cloves; 1 Unit Onion (Chopped); 3 Cloves Garlic (Crushed); 1 Tablespoon Ginger Paste; 1/2 Teaspoonful Red Chilli Powder; 1 Unit Tomato (Chopped); 1 Teaspoonful Sugar; 5 Units Green Chillies (Slit); 1 Teaspoonful Ghee; 1/2 Teaspoonful Garam Masala Powder

(3)

66Min

Medium

Recipe Variants

A conversation about traditional Bengali cuisine can never be complete without Chingri-Malai Curry! ‘Chingri’ means prawn and ‘Malai’ means cream, but it’s the coconut milk in this recipe, that gives it the creaminess and smooth texture. So, if you love seafood and are in the mood to have something delicious, this is the recipe you need.

Ingredients

4 Servings

50 gms

Maggi Coconut Milk Powder

300 gms

Prawn (Shelled & Deveined)

1 Pinch

Salt

0.5 Teaspoon

Turmeric Powder

2.5 Cups

Warm Water

4 Teaspoons

Mustard Oil

Bay Leaf

Green Cardamom

Cinnamon (1 Inch Pieces)

Cloves

Onion (Chopped)

3 Cloves

Garlic (Crushed)

1 Tablespoon

Ginger Paste

0.5 Teaspoon

Red Chilli Powder

Tomato (Chopped)

1 Teaspoon

Sugar

Green Chillies (Slit)

1 Teaspoon

Ghee

0.5 Teaspoon

Garam Masala Powder

Copy

Nutrition Value

Energy

462.83 kcal

Protein

16.35 g

Carbohydrates

9.92 g

Fats

11.28 g

Information per serving

Step 1
20 Min

Prepare ingredients as mentioned in the list. Wash the prawns and smear them with a little salt along with ¼ teaspoon of turmeric powder. Keep them aside. Dissolve the MAGGI Coconut Milk Powder in warm water.
Step 2
10 Min

Heat the mustard oil in a karahi and add the bay leaf along with the whole spices. When they start to splutter, add the chopped onion and crushed garlic. Fry the onions just till they turn light brown in colour.
Step 3
5 Min

Now add the ginger paste, the remaining (¼ teaspoon) turmeric powder and the red chilli powder. Fry for a minute.
Step 4
10 Min

Add the chopped tomatoes and fry well till cooked. Then, add the marinated prawns and sauté for 5 minutes.
Step 5
15 Min

Add the prepared MAGGI Coconut Milk Powder, salt, sugar and green chillies. Let it simmer for 8-10 minutes, until the prawns are cooked and the gravy thickens.
Step 6
5 Min

To finish, add ghee and garam masala powder and remove from fire.
Step 7
1 Min

Serve hot with steamed rice.

Step 1 of 7

Prepare ingredients as mentioned in the list. Wash the prawns and smear them with a little salt along with ¼ teaspoon of turmeric powder. Keep them aside. Dissolve the MAGGI Coconut Milk Powder in warm water.

Step 2 of 7

Heat the mustard oil in a karahi and add the bay leaf along with the whole spices. When they start to splutter, add the chopped onion and crushed garlic. Fry the onions just till they turn light brown in colour.

Step 3 of 7

Now add the ginger paste, the remaining (¼ teaspoon) turmeric powder and the red chilli powder. Fry for a minute.

Step 4 of 7

Add the chopped tomatoes and fry well till cooked. Then, add the marinated prawns and sauté for 5 minutes.

Step 5 of 7

Add the prepared MAGGI Coconut Milk Powder, salt, sugar and green chillies. Let it simmer for 8-10 minutes, until the prawns are cooked and the gravy thickens.

Step 6 of 7

To finish, add ghee and garam masala powder and remove from fire.

Step 7 of 7

Serve hot with steamed rice.

Recipe PDF

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Chingri Malai Curry Recipe

Chingri Malai Curry Recipe

Chingri Malai Curry Recipe

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