Chingri Malai Curry | চিংড়ি মালাই কারি

Ingredients

Method

1. 1

   Clean the 10 Golda Chingri, keeping the heads and shells intact.

2. 2

   Marinate lightly with salt and turmeric.

3. 3

   Lightly sear the prawns in mustard oil. Remove and keep aside.

4. 4

   Leave 1–2 tbsp mustard oil in the kadai. Add bay leaves, cardamom, cinnamon and cloves.

5. 5

   Add onion paste and cook slowly until the raw smell disappears and it becomes lightly golden.

6. 6

   Add ginger paste and cook for 1–2 minutes.

7. 7

   Add turmeric, Kashmiri red chilli powder and cumin powder. Cook everything together on medium-low heat. Do not add water.

8. 8

   Add 200 ml thin coconut milk first, then 400 ml thick coconut milk.

9. 9

   Add sugar, salt and 4–5 slit green chillies. Keep the heat low.

10. 10

    Add 2 tsp fresh cream and gently combine.

11. 11

    Return all 10 lightly seared prawns to the gravy.

12. 12

    Cover and simmer on LOW heat for exactly 5 minutes. Avoid aggressive boiling and continuous stirring.

13. 13

    Serve hot with steaming Basmati rice.

    The little secret? Keep the gravy creamy, gentle and slow — and let the coconut and prawns do the talking