This popular Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice.
• Prep time: less than 30 minutes
• Cook time: 30 minutes
• Yield: Serves 2-3
For the boiled basmati rice:
• 1 tbsp ghee
• pinch smoked salt
• 350g/12oz basmati rice
For the prawns:
• 1 tsp salt
• 2 bay leaves
• ½ lime, juice only
• 1 tbsp ground cumin
• ½ tsp ground turneric
• 1 tsp ground turmeric
• ½ tsp sugar (optional)
• 90ml/3fl oz vegetable oil
• shellfish stock, if needed
• 75ml/2½fl oz coconut milk
• 2 tbsp ginger and garlic paste
• 2 green chillies, slit lengthways
• ½ tsp ground green cardamom
• 1 tbsp chopped fresh coriander
• 400ml/14oz prawns, peeled and de-veined
• 3 medium red onions, blended to a fine paste
- For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.
- For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.
- Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.
- Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.
- Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly.
- Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary.
- Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately.
This great family recipe is thanks to BBC Recipes at https://www.bbc.co.uk/food/recipes/king_prawns_in_coconut_61536