serves
6
prep
20 minutes
cook
45 minutes
difficulty
Ace
serves
6
people
preparation
20
minutes
cooking
45
minutes
difficulty
Ace
level
Stream free On Demand
Sing for Your Supper
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 kg large raw prawns
- 2 tsp ground turmeric, divided
- 2 tsp salt, divided
- 2 onions, roughly chopped
- 2½ cm piece cassia bark
- 2 green cardamom pods
- 2 cloves
- 4 tbsp ghee
- 2 tbsp vegetable oil
- 2 Indian bay leaves (tej patta)
- 2 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp mild chilli powder
- 100 ml warm water
- 800 ml thick coconut milk (tinned)
- 3 green chillies
- ½ tsp sugar
- Steamed rice, to serve
Anaras jhal chutney (pineapple and chilli chutney)
- 1 pineapple, peeled and cored
- 1 tbsp vegetable oil
- 3 dried red chillies, halved
- 2 Indian bay leaves (tej patta)
- 2 ½ cm x 3 cm piece ginger, grated
- 2 tbsp sugar, plus extra to taste
- 1 tsp rock salt, plus extra to taste
- 350 ml water
Instructions
1. Rinse and drain the prawns well, then shell, keeping the heads on. In a large bowl, combine the prawns with 1 tsp turmeric and 1 tsp salt and mix well to combine. Set aside to marinate. Place the onions in the bowl of a food processor and blend to a thick paste and set aside.
2. Place a medium heavy-based frying pan over low heat, then dry-roast the cassia bark, cardamom and cloves until fragrant and slightly darkened, then remove to a plate and allow to cool. Grind in a spice grinder – you will need 1 tsp for this recipe. Store the remaining in an airtight container and use in any recipe for garam masala.
3. Heat the ghee and oil in a large saucepan over medium-high heat. Once hot, cook the prawns in batches (do not overcrowd the pan) until just opaque (they will cook a second time later in the sauce!), then use a slotted spoon to remove to a plate.
4. Return the pan to medium-high heat and add the prepared onion paste. Cook, stirring occasionally, for 10 minutes. Add the bay leaves, ginger and garlic pastes, chilli powder, remaining turmeric and salt and cook for 3 – 5 minutes, or until fragrant. Stir through the water and bring to the boil. Reduce the heat to a simmer until the oil comes to the surface of the liquid, stirring, to prevent the onion paste from sticking to the base of the pan.
5. Stir through the coconut milk and chillies. Return to the boil and simmer uncovered, for 20 minutes, or until thickened.
6. Meanwhile, make the anaras jhal chutney by finely chopping the pineapple. Reserve any juices for the chutney. Heat the oil in a medium saucepan over medium-high heat and add the chillies, bay leaves and ginger and cook, stirring, until lightly browned. Stir through the pineapple, any reserved juices, sugar and salt and cook for 1-2 minutes, then add the water and bring to the boil. Reduce the heat to a simmer and cook, until the chutney thickens and looks glossy. Season to taste with sugar and salt. This can be stored in a sealed container, refrigerated for 2-3 days.
7. Return the prawns to the sauce for the golda chingri malaikari. Reduce the heat to low, cover and simmer for 5 minutes, or until thickened and the prawns are cooked through. Stir through the sugar and 1 tsp prepared garam masala spice blend. Serve the golda chingri malaikari with rice and the anaras jhal chutney.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sing for Your Supper
