Chingri Malai Curry

Ingredients

• 600g large raw prawns, shell on, heads left if possible
• 1/2 tsp turmeric, for the prawns
• 1 tsp salt, for the prawns
• 4 tbsp mustard oil
• 2 bay leaves
• 4 green cardamom pods, bruised
• 5cm cinnamon stick
• 4 cloves
• 1 large onion, blended to a paste
• 1 tbsp ginger paste
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli powder
• 1/2 tsp turmeric, for the gravy
• 400ml coconut milk
• 1.5 tsp sugar
• 1 tsp salt, for the gravy
• 3 green chillies, slit
• 1 tsp ghee
• 1/2 tsp garam masala

Before you cook

• Peel the prawns but leave the tails on, and devein them.
• Toss the prawns with the turmeric and salt and leave them for 10 minutes.
• Blend the onion to a smooth paste with a splash of water.

Steps

1. Heat the mustard oil in a wide pan over a high heat until it smokes, then lower the heat to medium.
2. Fry the prawns for 45 seconds on each side, just until they turn pink at the edges, then lift them out onto a plate. They will finish cooking in the gravy, so undercook them now.
3. Add the bay leaves, cardamom, cinnamon and cloves to the same oil and fry for 30 seconds.
4. Stir in the onion paste and cook for 10 minutes, until it loses its raw smell and turns pale gold.
5. Add the ginger paste and cook for 2 minutes.
6. Turn the heat to low and add the ground cumin, chilli powder and turmeric, stirring for 30 seconds with a splash of water so they do not scorch.
7. Pour in the coconut milk and add the sugar and salt.
8. Bring the gravy to a bare simmer and cook gently for 8 minutes, stirring now and then, until it thickens enough to coat a spoon. Keep it below a boil so it does not split.
9. Slide the prawns back into the pan along with any juices from the plate, and add the slit green chillies.
10. Simmer for 3 minutes only, until the prawns are just opaque and curled into loose Cs.
11. Take the pan off the heat and stir in the ghee and garam masala.
12. Cover and rest for 5 minutes, then serve with plain rice.