Bengali prawn malai curry

Prawn malai curry (or chingri malaikari) is a classic Bengali dish. Prawns simmered in a coconut milk sauce that is fragrant with cinnamon, cloves and cardamom. It’s meant to be mild, which worked for the girls. My version is based on the recipe I found on the Something Special website.

Bengali prawn malai curry
(4 small servings)

• 500g raw prawns, shells removed
• 3 Tb sunflower oil
• 3 cardamom pods
• 1 cinnamon stick
• 4 cloves
• 2 bay leaves
• 1 lg onion, grated
• 1 Tb ginger, grated
• 1/4 tsp turmeric
• chilli powder to taste
• 1/4 cup plain yogurt
• 1 Tb tomato paste
• 400ml tin coconut milk
• salt to taste

1. Rinse the prawns and pat dry.
2. Heat the oil in a wok over medium-high heat. Add the cardamom, cinnamon, cloves and bay leaves and let them cook for several seconds.
3. Add the onion, cook until softened, then add the ginger, turmeric and chilli powder.
4. Stir in the yogurt and tomato paste, and cook until the yogurt has reduced and thickened.
5. Stir in the coconut milk and bring the sauce to the boil. Let it cook for five minutes.
6. Add the prawns, turn the heat to medium, cover and simmer for ten minutes or until the prawns are cooked. (I cooked it with the lid off for the last five minutes to help the sauce thicken.
7. Serve with basmati rice.

Tags: curry, gluten-free, Indian food, prawns