All recipes

Chingri Malai Curry

Luxurious Bengali prawn curry in coconut milk, gently sweet and fragrant with whole spices.

Ingredients

• 500 g large prawns, cleaned (heads optional)
• 1 cup thick coconut milk
• 1 large onion, made into paste
• 1 tbsp ginger paste
• 2 bay leaves
• 4 green cardamom
• 1 small cinnamon stick
• 3 cloves
• 1 tsp turmeric powder
• 1 tsp sugar
• 1 tbsp ghee
• 3 tbsp mustard oil
• salt to taste

Method

1. Rub prawns with salt and turmeric. Lightly fry 1 minute per side and set aside.
2. In the same oil, add bay leaves, cardamom, cinnamon and cloves.
3. Add onion paste and fry till light golden, then add ginger paste.
4. Lower the flame, pour in coconut milk, sugar and salt. Simmer 4 minutes.
5. Add the prawns and cook 4–5 minutes till just done.
6. Finish with ghee and serve with steamed rice.

Tip: Don't overcook the prawns — they turn rubbery after about 5 minutes.