Rick Stein’s Coconut Prawn Curry Chingri Malai
As seen on This Morning, Rick Stein's Coconut Prawn Curry is a quick and easy dish, flavoured with ginger and coconut milk.
From the book
Rick Stein’s Simple Suppers
Buy From
Introduction
My book on Indian cookery had the strapline: ‘in search of the perfect curry’. This recipe was certainly in my top ten and is simple to boot. Called chingri malai, this dish is from Rakhi Dasgupta’s famous restaurant Kewpies in Kolkata, and is one of her signature dishes.
Ingredients
| 4 | medium onions, peeled, 2 roughly chopped and 2 finely sliced |
| 25ml | vegetable or sunflower oil |
| 3cm | cinnamon stick |
| ½ tsp | garam masala |
| ½ tsp | ground turmeric |
| ½ tsp | mild chilli powder |
| 15g | root ginger, finely grated |
| 3 | garlic cloves, grated |
| 300g | large peeled raw prawns |
| 280ml | coconut milk |
| 1 tsp | salt |
| 1 tsp | sugar |
| To serve: | |
|---|---|
| Basmati rice |
Essential kit
You will need a mini food processor.
Method
Blend the 2 roughly chopped onions in a mini food processor to make a fine paste, adding a splash of water if needed.
Heat the oil in a wide heavy-based saucepan over a medium heat. Add the cinnamon stick and fry for a minute until fragrant. Add the sliced onions and fry for 10 minutes until golden, then stir in the garam masala, turmeric and chilli powder and fry for 30 seconds. Add the onion paste, ginger and garlic, then fry for 5 minutes or until the onion paste is golden. Stir often, adding a splash of water if the mixture catches on the bottom of the pan.
Stir in the prawns, cook them for just 1 minute, then pour in the coconut milk, salt, sugar and 75ml of water. Bring to a simmer and cook for 5 minutes or until the sauce has reduced by half and the prawns are cooked through. Serve with basmati rice.
