Chingri Malai Curry

Contains: dairy·shellfish

• Cinnamon

  2 g

• Cloves

  3 pc

• Coconut milk

  250 ml

• Ghee

  10 ml

• Ginger paste

  15 g

• Green cardamom

  3 pc

• Mustard oil

  30 ml

• Onion

  80 g

• Prawns

  400 g

• Red chili powder

  3 g

• Salt

  to taste

• Sugar

  5 g

• Turmeric powder

  3 g

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Method

1. 1Clean and devein the prawns, keeping the tails on.
2. 2Rub prawns with turmeric and salt, rest 10 minutes.
3. 3Lightly fry the prawns in oil for a minute a side, set aside.
4. 4In the same oil temper bay leaf, cardamom, cinnamon and cloves.
5. 5Add onion paste and fry till pale golden.
6. 6Stir in ginger paste, turmeric and red chilli powder.
7. 7Pour in thick coconut milk and bring to a gentle simmer.
8. 8Add sugar and salt, stirring so it does not split.
9. 9Slip the prawns back in and simmer 5 minutes till just cooked.
10. 10Finish with a spoon of ghee and a pinch of garam masala.
11. 11Rest a couple of minutes off the heat.
12. 12Serve warm with steamed rice.