Khushi Baranwal

Bengali Coconut Shrimp Curry Maggi Recipe

@maggiindia 🍜✨🍤🧡

Recipe:

1. Boil 2 packets of Maggi noodles separately. Don’t overcook them as they cook really fast. Drain and keep aside.

2. Make a smooth paste using 3–4 medium onions, 5–6 large garlic cloves, 2-inch ginger, 2–3 green chillies and 7–8 cashews.

3. Marinate the prawns with salt, turmeric and red chilli powder. Sauté in mustard oil for 3–4 minutes on each side, until completely cooked. Remove and keep aside.

4. In the same pan, add 2 green cardamom pods, 1 black cardamom, 1 cinnamon stick, 1 clove, 1 bay leaf and 1 dried red chilli. Let the spices bloom in the hot oil for 30 seconds.

5. Add the prepared paste and cook until it thickens, the raw smell disappears and it starts releasing oil.

6. Add 2 packets of Maggi masala and 1 tsp Kashmiri red chilli powder. Cook for another 2 minutes.

7. Pour in 200 ml coconut milk and add 1 tsp sugar. Cook it down, then add 1 cup water and salt to taste. Simmer until you reach your desired consistency.

8. Add the cooked Maggi noodles and mix well.

9. Top with the sautéed prawns, soft-boiled egg, charred bok choy, fresh coriander, sesame seeds, chilli oil and spring onions. Your Bengali Coconut Shrimp Curry Maggi is ready!

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