01 02 03 Twinkling Tina Cooks: Product Review - Chingri Malai Curry with Hudson Canola Oil 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Product Review - Chingri Malai Curry with Hudson Canola Oil


Let me update on some more Bong food. ‘Chingri’, as we call the prawns, is very popular among Bengalis. We love batter fried prawns, prawn curries, prawn with vegetables and so many ways that we cook prawns. However, ‘Prawn Malai Curry’ or ‘Chingri Macher Malai Curry’ takes the cake off when it comes to authentic Bengali Prawn preparation. Prawn is cooked in tomato & coconut milk without much of spices and has a very nice subtle earthy taste.

Sometime back I had got this Hudson Canola Oil for review. It came along with a quick recipe book which is quite handy. There must be lot of people who are unaware about this Canola oil. So I have some information about Canola oil. (This is from their website though).

What is Canola?
Hudson Canola Oil that I am reviewing here
Hudson Canola is a standard edible vegetable grade oil, a light oil with neutral taste and flavour. Hudson Canola can be used for all types, methods and varieties of Indian cooking: frying, roasting or grilling. Canola is neutral in flavour and aroma with no distinctive taste or smell.
Canola Oil is extruded from the seeds of the yellow Canola flower.
Canola Oil has the lowest saturated fat amongst all oils, very high monounsaturated fat, very high Omega-3 and rich Vitamin-E content.

Any ways, I have used it now and I am quite happy with the results. It's light and doesn't have any strong flavour. You can cook almost anything that you would otherwise do with vegetable oil or Sunflower oil. I have used it both for curries and frying and gives quite good result. It’s very popular in SE Asia. You can even bake with it. It’s a little costly than other ones but you can definitely give it a try.

Anyways let’s get started with our recipe

All that you need

  1. Prawns – 1 Kg (you can use white prawns, tiger prawns or any prawn which you like. Don’t take lobsters though. I have used white prawn here for this recipe. De-vein and clean them)
  2. Lemon – 1
  3. Tomato – make a puree of 4 large tomato – you can use canned pure as well
  4. Coconut milk – 1 cup
  5. Oil – 2 table spoon (I have used Hudson Canola Oil here)
  6. Salt – to taste
  7. Sugar – 1 teaspoon
  8. Cumin seeds – ¼ tspn
  9. Chili powder – ¼ tspn
  10. Cumin Powder – ¼ tspn
  11. Green cardamom - 1
  12. Ginger Paste – ¼ tspn
  13. Sugar – 1 tspn
  14. Greem Chili - 1
  15. Grated coconut – 2 table spoon
  16. Soaked Raisins & Cashew nuts – ½ cup

Let’s Get Started

And that’s it you are done. Isn’t it just simple?

An authentic Bengali Malai curry doesn’t have turmeric, onions or mustard oil (which are otherwise quite common).

It tastes best with rice.

So cook and enjoy and let me know how you liked it.

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