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
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.