Serves 4 as a main dish
Chingri Malai Curry (Bengali Malai Prawns) is a dish, not surprisingly, from Bengal, the region that straddles east India and Bangladesh. Prawns are marinated in chilli flakes, turmeric and salt and combined with coconut milk to create a beautiful coastal favourite.
What you need…
• 600g prawns, deveined but with shells and heads left on
• knob of butter
• 2 Tablespoons of mustard oil
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 teaspoons sugar
• 2 chillies, chopped
• 200ml coconut milk
• 3 Tablespoons cream
Marinade
• 1 teaspoon chilli flakes
• 1 teaspoon turmeric powder
• 0.5 teaspoon salt
Spice Mix
• 1 Tablespoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
How you make it…
1. Mix all the marinade ingredients together and rub on the prawns, making sure all of them are well coated. Use a tiny bit of water if needed. Leave for 15 minutes.
2. Heat the knob of butter and pan fry the prawns until they turn pink (about 3 minutes). Set aside
3. Heat the mustard oil in the same pan to a medium heat and cook the onion until it softens (about 5 minutes).
4. Add the tomato, garlic, ginger and sugar, and cook for 2 minutes.
5. Add the Spice Mix and cook for 2 minutes.
6. Using a hand blender, mix everything in the pan to a thick paste.
7. Add the chillies and cook for 1 minute.
8. Add the coconut milk, cover the pan and cook for 10 minutes, stirring occasionally. The sauce should have reduced and a nice, thick consistency.
9. Add the prawns and heat through until the prawns are fully cooked.
10. Add the cream, stir thoroughly, and serve.
If you don’t have mustard oil use vegetable oil and add 1 teaspoon Dijon mustard at stage 4.
If you like this you should try our…
What’s hairy and brown and wears a big hat? … A coconut who doesn’t like the sun.
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