Ingredients Jump to Instructions ↓

  1. 5 cm piece fresh ginger , roughly chopped

  2. 10 cloves garlic , roughly chopped

  3. 6 onions , roughly chopped

  4. 225 ml vegetable oil

  5. 800 g large freshwater prawns , peeled and deveined

  6. 1 tbsp turmeric

  7. 1 tbsp salt

  8. 3 cinnamon leaves or bay leaves

  9. 2 tbsp ground cumin

  10. 4 green chillies , slit lengthways

  11. 200 ml thick coconut milk

  12. 1 tbsp sugar green cardamom , crushed and husks removed

  13. 2 tbsp clarified butter

Instructions Jump to Ingredients ↑

  1. Chingri malai curry (king prawn and coconut curry) Method 1. Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside, then blend the onions to a fine paste with 100ml of the oil.

  2. Season the prawns with 1/2 teaspoon each of the turmeric and salt. Heat 2 tablespoons of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.

  3. Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves. Fry over a moderate heat for 10 minutes or until light brown, stirring occasionally. Mix together the cumin, remaining turmeric, ginger-garlic paste and 150ml water, then add to the onions.

  4. Reduce the heat and cook for another 5-8 minutes, stirring regularly. Stir in the remaining salt, the green chillies and prawns and continue cooking for 2-3 minutes.

  5. Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary. Correct the seasoning with salt and sugar, sprinkle over the cardamom seeds and stir in the clarified butter. Serve immediately with steamed rice.


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