In a lot of regions across India coconut and seafood is a classic combination. The Bengali prawn curry ‘Chingri Malai’ uses prawns with coconut to make a truly sumptuous dish. Although ‘malai’ in hindi means cream the influences of this dish are known to have come from Malaysia (hence sometimes even known as ‘Malay Curry’)
This is a creamy curry, full of flavour with combinations of typical Bengali ingredients such as mustard, chilli and ginger. The sweetness of the prawns and coconut milk work really well the pungent hit from the chilli and ginger. I have used mustard oil and it’s something I would highly recommend you try; apart from a robust flavour it gives a yellow tinge to the curry. Mustard oil is commonly used in Indian pickles as it works as a natural preservative. The oil needs to be heated to a smoking point and cooled down before using.
If of course you can’t find mustard oil feel free to swap it for regular vegetable or sunflower oil.
Also you can swap freshly grated coconut for desiccated variety or leave it out completely if you wish. I like the slight texture and depth that it adds to a creamy curry. Large prawns are ideal for this dish as they hold their own lending a moist succulent flavour to the dish steeping in the spiced gravy.
