Chingri malaikari (bangladeshi prawn & coconut curry)
Waitrose and Partners

Chingri malaikari (bangladeshi prawn & coconut curry)

Traditionally, Dina Begum's dish is cooked in mustard oil, but a little mustard powder works just as well. Eat with steamed rice and a squeeze of lime. 

    • Serves4
    • CourseMain meal
    • Prepare10 mins
    • Cook20 mins
    • Total time30 mins
    • PlusPreparation time 10 minutes + defrosting

    Ingredients

    • 2 x 250g packs frozen Essential Raw King Prawns, defrosted
    • 1 tsp ground turmeric
    • 4 tbsp rapeseed oil
    • 1 medium onion
    • 4 clove/s garlic
    • cm piece ginger, peeled
    • 2 tsp Colman’s Original Mustard Powder
    • 2 tsp mild chilli powder
    • 2 tsp ground coriander
    • 400ml can coconut milk
    • 4 Thai chillies, split lengthways
    • 1 tbsp coriander, chopped, plus extra to serve (optional)
    • Steamed rice, to serve
    • Lime wedges to serve