Golda chingri malaikari with anaras jhal chutney

Golda chingri malaikari with anaras jhal chutney

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Preparation time
less than 30 mins

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Cooking time
10 to 30 mins

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Serves
Serves 6

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Dietary
Vegetarian

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By Asma Khan
From Saturday Kitchen[row]

Ingredients

For the golda chingri malaikari

  • 2 tsp ground turmeric
  • 2 tsp salt
  • 1kg/2lb 4oz large raw prawns, rinsed, peeled and heads left on
  • 2 onions
  • 2.5cm/1in piece cassia bark
  • 2 green cardamom pods
  • 2 cloves
  • 4 tbsp ghee
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • 2 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tsp mild chilli powder
  • 100ml/3½fl oz warm water
  • 2 x 400ml tins thick coconut milk
  • 3 green chillies
  • ½ tsp caster sugar
  • freshly cooked basmati rice, to serve

For the anaras jhal chutney

  • 1 tbsp vegetable oil
  • 3 dried red chillies, broken in half
  • 2 Indian bay leaves (tej patta)
  • 2.5cm/1in piece fresh root ginger, peeled and grated or cut into thin slivers
  • 1 sweet pineapple, skin cut off and flesh cut into small cubes with any juice reserved
  • 2 tbsp caster sugar, plus extra if needed
  • 1 tsp rock salt, plus extra if needed