Chingri malai curry (king prawn and coconut curry)

Method

1. Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside, then blend the onions to a fine paste with 100ml of the oil.

2. Season the prawns with 1/2 teaspoon each of the turmeric and salt. Heat 2 tablespoons of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.

3. Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves. Fry over a moderate heat for 10 minutes or until light brown, stirring occasionally. Mix together the cumin, remaining turmeric, ginger-garlic paste and 150ml water, then add to the onions.

4. Reduce the heat and cook for another 5-8 minutes, stirring regularly. Stir in the remaining salt, the green chillies and prawns and continue cooking for 2-3 minutes.

5. Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary. Correct the seasoning with salt and sugar, sprinkle over the cardamom seeds and stir in the clarified butter. Serve immediately with steamed rice.

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Ingredients

5 cm piece fresh Ginger, roughly chopped
10 garlic cloves, roughly chopped
6 Onions, roughly chopped
225ml vegetable oil
800g large freshwater Prawns, peeled and deveined
1 tbsp ground turmeric
1 tbsp Salt
3 cinnamon leaves or Bay leaves
2 tbsp ground cumin
4 green chillies, slit lengthways
200ml thick coconut milk
1 tbsp Sugar
5 green cardamom pods, crushed and husks removed
2 tbsp clarified butter

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