Chingri Malai Curry Prawn Coconut Bengali

Method

1. 1

   Marinate the prawns: Rub prawns with turmeric and salt. Rest 10 minutes.

2. 2

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil until smoking. Reduce to medium.

3. 3

   Lightly fry the prawns: Fry marinated prawns for 1 minute per side until just pink and beginning to curl. Remove immediately — do not fully cook. The prawns finish in the curry. Overcooking at this stage makes them rubbery.

4. 4

   Add whole spices: In the same oil add cumin seeds — crackle. Add bay leaves, crushed cardamom, cloves and cinnamon. Sizzle 20 seconds.

5. 5

   Cook onion paste: Add the smooth onion paste. Cook on medium heat stirring frequently for 8 to 10 minutes until the paste turns light golden and the raw onion smell disappears.

6. 6

   Add ginger and green chilli: Add ginger paste and green chilli paste or slit green chilli. Stir 1 minute.

7. 7

   Add coconut milk carefully: Turn to the lowest heat. Pour the thick coconut milk in slowly while stirring. The low heat prevents the coconut milk from splitting. Stir as you add.

8. 8

   Add sugar and salt: Add sugar and salt. Stir gently. The coconut milk gravy should look silky and pale golden.

9. 9

   Add the lightly fried prawns: Gently add the prawns. Cook on low heat for 4 to 5 minutes just until the prawns are fully cooked through — they will curl into a C shape and turn completely pink.

10. 10

    Finish with garam masala: Add a pinch of garam masala. Serve immediately with steamed basmati rice.

11. 11

    Note: Chingri Malai Curry (malai from the word for cream in Bengali, though coconut milk is used rather than cream) is the festive prawn preparation of Bengal — served at Durga Puja, weddings and important occasions. The key technique is the very low heat when adding coconut milk and the brief cooking of prawns — both prevent the delicate ingredients from breaking. Tiger prawns are essential — small prawns do not work for this preparation.