Sundarbans Chingri Malai Coconut Prawn Delta

Method

1. 1

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

2. 2

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

3. 3

   Fry prawns briefly: Fry the marinated prawns for 1 minute per side until just pink. Do not fully cook — remove while still slightly undercooked. They will finish in the gravy.

4. 4

   Add whole spices to the same oil: Add crushed cardamom, cloves, cinnamon and bay leaves. Sizzle 20 seconds.

5. 5

   Cook onion: Add sliced onion. Cook 8 minutes until golden.

6. 6

   Add ginger: Add ginger paste. Cook 2 minutes.

7. 7

   Add dry spices: Turn low. Add turmeric and red chilli powder. Stir 1 minute.

8. 8

   Add coconut milk: Pour in the coconut milk. Add sugar and salt. Stir gently. Bring to a slow simmer — do not boil hard as coconut milk can split.

9. 9

   Add the par-cooked prawns: Return the prawns and slit green chilli to the simmering coconut gravy.

10. 10

    Simmer gently 5 minutes: Cook on low heat 5 minutes until prawns are fully cooked and have absorbed the coconut-spice gravy. Scatter coriander leaves. Serve with steamed rice.

11. 11

    Note: The Sundarbans — the UNESCO World Heritage mangrove delta at the mouth of the Ganges — is home to fishing communities that have lived among the mangroves for centuries, harvesting prawns, crabs and fish from the tidal channels. The large tiger prawns (bagda chingri) caught here are among the finest in Bengal. The coconut trees that grow on the delta islands provide fresh coconut milk that gives this preparation a distinctly different character from the standard restaurant malaikari made with canned coconut milk.