Chingri malai curry with rice

Ingredients for 4 portions

• 750 gShell-on prawns, large, heads on
• 1 tspTurmeric
• to tasteSalt
• 3 tbspMustard oil
• 2Onions, roughly chopped
• 1 tbspGinger, chopped
• 1 tbspGhee
• 2Bay leaves
• 2 gCinnamon, a 3 cm piece of stick
• 1 gCardamom, 4 green pods, lightly crushed
• 3Cloves
• 1 tspKashmiri chilli powder
• 1 tspCumin, powder
• 400 mlCoconut milk
• 3Green chillies, slit
• 1 tspSugar
• 3 mlGaram masala

On the side

• 300 gRice

Method

1. Clean the prawns: snip off the feelers and legs, peel the body shell but leave the head and tail on, and pull out the dark vein along the back. Rinse, pat dry and rub with half the turmeric and a little salt.
2. Wash the rice and put a large pan of water on to boil for it.
3. Boil the rice uncovered in the bubbling water until the grains are soft, 12–15 minutes. Drain off the starchy water and keep the rice covered.
4. Meanwhile, grind the onions and ginger to a smooth paste in the mixie.
5. Heat the mustard oil in a kadai until it smokes, then lower the heat a little. Fry the prawns for a minute a side, until they just start to turn pink, and lift them out.
6. Add the ghee to the same oil with the bay leaves, cinnamon, cardamom and cloves. When they sizzle, add the onion paste and fry on a medium flame, stirring, until the raw smell has gone and it is light golden, 6–8 minutes.
7. Stir in the rest of the turmeric, the Kashmiri chilli powder and cumin powder with a splash of water and fry for a minute.
8. Pour in the coconut milk, add the green chillies, sugar and salt and simmer gently for 5 minutes. Don't let it boil hard or the coconut milk may split.
9. Return the prawns and simmer for 4–5 minutes, until they are cooked through and the gravy coats them.
10. Sprinkle over the garam masala and serve with the rice.

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