Indian cuisine · Fish & Seafood

Chingri Malai Curry

Large prawns braise in thick coconut milk with onion paste, cardamom and cinnamon into a gently sweet curry.

Ingredients · for 4 servings

• 600g large prawns (peeled)
• 400ml coconut milk
• 2 onions
• 1 piece ginger (3cm)
• 5 cardamom pods
• 1 cinnamon stick
• 4 cloves
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 tsp sugar
• 4 tbsp mustard oil (or canola oil)
• Salt

Instructions

1. Devein the prawns, rub with 1/2 tsp of the turmeric and salt and let sit for 10 min.; blend the onions with the ginger and 3 tbsp water into a smooth paste.
2. Heat the mustard oil in a wide pot and sear the prawns over high heat for 1 min. per side until they turn pink, then remove immediately – otherwise they turn rubbery.
3. Toast the cardamom pods, cinnamon stick and cloves in the oil for 30 sec. until fragrant, then add the onion paste and stir for 8–10 min. until pale golden brown and the oil separates.
4. Stir in the remaining turmeric, chili powder and sugar and toast for 1 min. more so the spices release their aroma and no longer taste raw.
5. Pour in the coconut milk, season with salt and simmer uncovered gently for 8–10 min. until the sauce is as thick as cream and coats the spoon.
6. Return the prawns, let them heat through for just 2 min. more, remove the cinnamon stick and serve with basmati rice.