Main
Chingri malai curry, prawns in coconut milk (Bangladesh)
- Preparation time
- 35 min
- Servings
- serves 4
Ingredients
- Shrimp — to buy500 g
- Neutral oil — to buy2 tbsp
- Onion — to buy1
- Turmeric — to buy1 tsp
- Cinnamon — to buy1 stick
- Cardamom — to buy3 pods
- Chili pepper — to buy1
- Coconut milk — to buy400 ml
- Salt — to buy1 tsp
Preparation
Peel the prawns, keeping the tails on if you like, and set the shells aside (not needed here — discard them or save for a stock).
Heat the neutral oil in a sauté pan and cook the sliced onion for 6-7 minutes over medium heat, until well browned: this base gives the curry all its depth.
Add the turmeric, cinnamon and cardamom, cook for 30 seconds stirring to wake them up without burning.
Add the chilli and a splash of water if the mixture is sticking, then pour in the coconut milk and bring gently to a simmer.
Simmer uncovered for 8-10 minutes over low heat so the sauce thickens slightly and the spices really infuse the coconut milk.
Add the prawns and cook for just 3-4 minutes, just until they turn pink and opaque: overcooking would make them rubbery.
Adjust the salt and serve immediately with plain basmati rice.