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.
Cook Rick Stein's coconut prawn curry at home.
Serves 4
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
1) 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.
2) 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.
3) 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 pink and cooked through. Serve with basmati rice.
Happy cooking.
