Chingri malai curry

Name: Chingri malai curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 cinnamon stick; a couple of bay leaves; 1 teaspoon cardamom pods; vegetable oil; 8 or 12 large raw prawns, shell on; 2 teaspoons ground turmeric; 2 or 3 red onions, peeled, chopped, boiled and puréed; ½ cup unsalted, and if possible fresh, cashew nuts, puréed with a little oil; ½ cup unsalted, and if possible fresh, cashew nuts, puréed with a little oil; 142 ml/5 fl oz carton of single cream, if necessary; 2 teaspoons red chilli powder; about half a 400 ml/14 fl oz can coconut milk; salt; 2.5 cm/1 inch piece root ginger and 3 or 4 cloves of garlic, both peeled and ground to a paste; 2.5 cm/1 inch piece root ginger and 3 or 4 cloves of garlic, both peeled and ground to a paste; 2.5 cm/1 inch piece root ginger and 3 or 4 cloves of garlic, both peeled and ground to a paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

Large prawns, such as tiger prawns, are cooked with cashew nuts and coconut milk.

Ingredients

8 or 12 large raw prawns, shell on
vegetable oil
1 teaspoon cardamom pods
a

Asia
India
Fish course
Pescatarian
Spicy
Gluten-free

Method

Remove the head and shell from each prawn, leaving the tail shell on. With the point of a knife, remove the thin black intestinal vein that runs down the back of the prawns.
Mix together all the masala ingredients. Heat some oil in a pan, add the cardamom pods, bay leaves and cinnamon stick and fry until they crackle, then stir in the masala and cook until well