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
• 1 teaspoon chilli flakes
• 1 teaspoon turmeric powder
• 0.5 teaspoon salt
• 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.