SBS Food

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Chingri malai

Large king prawns marinated in rich coconut cream, plenty of spices and chilli powder, served with a squeeze of fresh lime.

  • serves

    4

  • prep

    35 minutes

  • cook

    20 minutes

  • difficulty

    Mid

serves

4

people

preparation

35

minutes

cooking

20

minutes

difficulty

Mid

level

Ingredients

  • 6 extra-large raw king prawns, intestinal tract removed
  • ½ tsp turmeric powder
  • salt, to taste
  • 50 ml mustard oil  
  • 1 tbsp ghee
  • ½ tsp cumin seeds
  • 3-cm piece cinnamon stick
  • 3 green cardamom pods, crushed
  • 4 garlic cloves, crushed
  • 2-3 cm piece ginger, minced
  • 1 cup thinly sliced red onions
  • 1 bay leaf
  • ½ tsp Kashmiri red chilli powder
  • 1½ tsp Bengali garam masala (see below)
  • 1 tbsp grated jaggery
  • 300 ml coconut cream
  • 1 lime, cut into wedges
  • chopped coriander and steamed rice, to serve
Bengali garam masala
  • 4 cinnamon sticks, crushed
  • 8 green cardamom pods
  • 5 cloves

Instructions

  1. Thread each prawn lengthwise onto a small bamboo skewer, then place in a shallow dish. Sprinkle with the turmeric and a good pinch of salt, toss gently and stand for 5 minutes.
  2. Meanwhile, for the Bengali garam masala, place the spices in a dry frying pan over medium-low heat and cook, shaking the pan occasionally until fragrant. Transfer to a mortar and pestle or spice grinder and grind into a powder. The garam masala will keep in an airtight container at room temperature for up to 2 months.
  3. Heat all but 1 teaspoon of mustard oil in a large frying pan over high heat. When hot, add the prawns and cook for 1 minute on each side. You just want them lightly browned but not cooked through.  Remove the prawns from the pan and set aside.
  4. Add 1 tablespoon of ghee to the pan. Add the cumin, cinnamon and cardamom and stir over low heat just until fragrant. Add the garlic and ginger and stir for 1 minute, then add the onion and a pinch of salt. Increase the heat to medium and cook until lightly caramelised. Transfer the mixture to a blender and blitz into a smooth paste.  
  5. Return the onion and spice paste back to the pan over medium heat. Add the bay leaf, red chilli powder, jaggery and 1 ½ teaspoons Bengali garam masala and stir to combine well. Gradually stir in the coconut cream until well combined. If the sauce is too thick, add a little water. Bring to a gentle simmer, then add the prawns and spoon the gravy over the top of the prawns. Cover and cook for 2-3 minutes. Turn the heat off completely and allow the prawns to cook in the residual heat for another few minutes.  
  6. Spoon the sauce onto a serving plate, top with the prawns, squeeze over a wedge of lime and drizzle with the remaining teaspoon of mustard oil. Scatter with chopped coriander and serve with rice and the remaining lime wedges.
 

Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.

Photography by Andrew Dorn.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 29 November 2023 12:07am
By Sandeep Pandit
Source: SBS



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