Chingri Malai Curry
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 400 ml coconut milk
- 1 onion, finely chopped
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 2 bay leaves
- 1 cinnamon stick
- 3 green cardamom pods
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 375 kcal
- Protein
- 23.9 g
- Carbohydrate
- 7.2 g
- of which sugars
- 4.2 g
- Fat
- 27.7 g
- of which saturates
- 18.6 g
- Fibre
- 2.2 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the prawns with a little of the ground turmeric.
- 2
Heat the mustard oil in a pan and fry the bay leaves, cinnamon stick and green cardamom pods for 30 seconds, then add the chopped onion and cook over medium heat for 8 minutes until soft.
- 3
Add the ginger and remaining turmeric and cook for 1 minute, then pour in the coconut milk and simmer for 8 minutes.
- 4
Add the prawns and simmer gently for 5 minutes until pink and cooked through.
- 5
Scatter with the chopped coriander and serve with rice.
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