Why this recipe works
Two gentle rules make this dish. Coconut milk (the malai) is never boiled hard, high heat splits it into grainy oil, so it goes in low and slow. And prawns cook in minutes, so they go in last and come off the heat the moment they curl. Warm cardamom, clove and cinnamon give the fragrance, a touch of sugar the Bengali roundness.
Ingredients
Method
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1
Marinate the prawns in turmeric and salt, then lightly fry in mustard oil and set aside.
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2
In the same oil, bloom the whole spices, then cook the onion paste and ginger-garlic until fragrant.
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3
Lower the heat and add the coconut milk with a pinch of sugar, warming gently without a hard boil.
Why not boil: coconut milk splits into grainy curds and oil if boiled hard, so it is kept to a gentle simmer to stay silky and smooth.
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4
Return the prawns and cook just until they turn pink and curl, two to three minutes.
Do not overcook: prawns toughen the instant they are done, so they go in last and come off the heat as soon as they curl.
An honest word
Chingri malai curry is a bright, protein-rich dish: prawns are lean and high in protein, and the coconut milk brings gentle richness. The one thing to keep in proportion is the coconut, which carries saturated fat, so it makes the gravy rather than drowns it. Cooked with a modest amount of oil and served with rice, it is a light, celebratory meal.