Large prawns simmered in a fragrant coconut milk gravy scented with cardamom and bay leaf, a celebratory dish served at weddings and special occasions across Bangladesh and the Bengal delta. The word 'malai' here refers to coconut cream, not dairy cream.
Marinate the prawns
Toss the prawns with turmeric and salt and set aside briefly.
10 minSear the prawns
Heat half the oil in a pan and quickly sear the prawns on both sides until just pink, then remove and set aside.
Fry the onions
In the same pan, add the remaining oil and fry the sliced onions with the cardamom, cinnamon and bay leaves until golden.
8 minBuild the gravy
Stir in the ginger paste, garlic paste and turmeric, and cook briefly until fragrant.
2 minAdd coconut milk
Pour in the coconut milk, add the green chilies and sugar, and simmer gently until the gravy thickens slightly.
8 minAdd the prawns back
Slide the seared prawns into the coconut gravy and simmer just until they are warmed through and fully cooked.
3 minServe
Serve the chingri malai curry hot with steamed rice.
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