Chingri malaikari (bangladeshi prawn & coconut curry)

Name: Chingri malaikari (bangladeshi prawn & coconut curry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250 g packs frozen Essential Raw King Prawns, defrosted; 1 tsp ground turmeric; 4 tbsp rapeseed oil; 1 medium onion; 4 clove/s garlic; 2½ cm piece ginger, peeled; 2 tsp Colman’s Original Mustard Powder; 2 tsp mild chilli powder; 2 tsp ground coriander; 400 ml 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

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.

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

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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
2½ 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

Method

Pat the prawns dry on kitchen paper, then put into a mixing bowl. Add ½ tsp turmeric and mix well to coat all the prawns.
Place 2 tbsp oil in a wide, heavy-bottomed saucepan, over a medium heat. Once the oil is hot – after about 1 minute – add the prawns and gently fry for 2 minutes, until pink and opaque. You will notice the prawns will have curled up. Remove them with a slotted spoon to a clean mixing bowl and set aside, discarding any liquid left in the pan, if necessary.
Roughly chop the onion, garlic and ginger, then blend using a small food processor to create a smooth paste.
Add the remaining 2 tbsp oil to the same pan and add the onion, garlic and ginger paste, plus 2 tsp sea salt flakes and the mustard powder. Turn the heat to low and sauté gently for 4-5 minutes. Deglaze the sides of the pan with 3-4 tbsp water.
Once the water has evaporated and the oil has risen to the surface, add the remaining turmeric, chilli powder and ground coriander. Sauté for 4-5 minutes to ensure the spices cook through. Stir in the prawns for around 30 seconds.
Add the coconut milk, increase the heat to medium and bring to a gentle simmer for 1 minute or so. Add the split Thai chillies, reduce the heat to low and cook for 5 minutes, stirring occasionally. Stir in the coriander, then remove from the heat. Sprinkle with extra coriander, if liked. Serve with steamed rice and lime wedges for squeezing over.