16 large, unpeeled king prawns (jumbo shrimp)
1 tsp chilli powder
½ tsp ground turmeric
Juice of ½ lemon
1 tsp salt
50 g (2 oz / scant ½ cup) chickpea (gram) flour
1 tsp black pepper
75 ml (2½ fl oz / 5 tbsp) sparkling water or soda water
Sunflower oil, for shallow frying
To serve:
Your choice of chutney
Chingri Bazzi
To prepare the prawns, remove the head and peel off the shell, but keeping the tail intact, then devein them.
Mix the chilli powder, turmeric, lemon juice and ½ teaspoon of the salt together in a bowl. Add the prawns and toss in the marinade to thoroughly coat. Set aside to marinate at room temperature for 10 minutes.
To make the batter, mix the gram flour, pepper and the remaining salt with the sparkling water, ensuring the batter is smooth and there are no lumps.
Heat enough oil to shallow fry the prawns in a pan over a medium heat. Dip the marinated prawns into the batter to coat, then add the prawns to the pan, four at a time so as not to overcrowd the pan. Shallow fry for around 3–4 minutes, turning halfway through the cooking time so they’re evenly cooked on both sides. Remove from the pan with a slotted spoon and transfer to a plate lined with kitchen towel to remove the excess oil. Repeat with the remaining prawns. Serve the prawns with any chutney of your choice for dipping.
Chingri Malai Curry
Mix half the ground turmeric and half the salt together in a bowl. Add the prawns and toss to coat. Set aside to marinate for 15 minutes.
Place the onion in a blender or food processor and blitz to a purée. Place in a bowl and set aside then place the tomato in the blender and blitz. Place the tomato purée in a separate bowl.
Heat half the oil in a pan over a medium heat. Once the oil is hot, cook the marinated prawns until pink on both sides. Place on a plate lined with kitchen paper and set aside.
In the same pan, add the remaining oil, all of the whole spices and cook for 1 minute over a high heat. Add the puréed onion to the pan and cook until light brown in colour; about 7–8 minutes. Add the puréed tomato, stir, lower the heat to medium and cook for 3–4 minutes. Add the remaining salt and turmeric and cook for 1 minute.
Add the green chillies and coconut milk, bring to a boil and then add the prawns and sugar and cook for a further 10–12 minutes. Add the garam masala and ghee, cover with a lid, and leave to rest for 10 minutes before serving with plain boiled rice.
16 large, unpeeled king prawns (jumbo shrimp)
1 tsp chilli powder
½ tsp ground turmeric
Juice of ½ lemon
1 tsp salt
50 g (2 oz / scant ½ cup) chickpea (gram) flour
1 tsp black pepper
75 ml (2½ fl oz / 5 tbsp) sparkling water or soda water
Sunflower oil, for shallow frying
To serve:
Your choice of chutney
Chingri Bazzi
To prepare the prawns, remove the head and peel off the shell, but keeping the tail intact, then devein them.
Mix the chilli powder, turmeric, lemon juice and ½ teaspoon of the salt together in a bowl. Add the prawns and toss in the marinade to thoroughly coat. Set aside to marinate at room temperature for 10 minutes.
To make the batter, mix the gram flour, pepper and the remaining salt with the sparkling water, ensuring the batter is smooth and there are no lumps.
Heat enough oil to shallow fry the prawns in a pan over a medium heat. Dip the marinated prawns into the batter to coat, then add the prawns to the pan, four at a time so as not to overcrowd the pan. Shallow fry for around 3–4 minutes, turning halfway through the cooking time so they’re evenly cooked on both sides. Remove from the pan with a slotted spoon and transfer to a plate lined with kitchen towel to remove the excess oil. Repeat with the remaining prawns. Serve the prawns with any chutney of your choice for dipping.
Chingri Malai Curry
Mix half the ground turmeric and half the salt together in a bowl. Add the prawns and toss to coat. Set aside to marinate for 15 minutes.
Place the onion in a blender or food processor and blitz to a purée. Place in a bowl and set aside then place the tomato in the blender and blitz. Place the tomato purée in a separate bowl.
Heat half the oil in a pan over a medium heat. Once the oil is hot, cook the marinated prawns until pink on both sides. Place on a plate lined with kitchen paper and set aside.
In the same pan, add the remaining oil, all of the whole spices and cook for 1 minute over a high heat. Add the puréed onion to the pan and cook until light brown in colour; about 7–8 minutes. Add the puréed tomato, stir, lower the heat to medium and cook for 3–4 minutes. Add the remaining salt and turmeric and cook for 1 minute.
Add the green chillies and coconut milk, bring to a boil and then add the prawns and sugar and cook for a further 10–12 minutes. Add the garam masala and ghee, cover with a lid, and leave to rest for 10 minutes before serving with plain boiled rice.
