Prawn Malai Curry

Name: Prawn Malai Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Half kg Giant tiger prawns or freshwater prawns; 2 tbsp mustard oil; 2 tbsp vegetable oil; 1 bay leaf; 1 green cardamom pods; 1/2 inch cinnamon; 1 bay leaves; 1 medium size onion roughly chopped; 1/2 tomato roughly chopped; 1 inch of ginger paste; 2 cloves of garlic paste; 2 green chillies; 1/2 tsp turmeric powder; 1/2 tsp kashmiri red chilli powder; 50 gms freshly grated coconut; 100 ml coconut milk; Salt to tasted; Water as required

by Manisha Mishra

4 Servings

40 min

In a lot of regions across India coconut and seafood is a classic combination. The prawn malai curry made with coconut makes it truly a delicious dish. This dish is an iconic Bengali prawn curry made by cooking large tiger prawns in a creamy coconut milk sauce. Although ‘malai’ in hindi means cream but actually we use coconut milk instead of cream and that’s why it makes the curry more rich & creamier. This prawn malai curry looks deceptively complicated to cook, but in reality it is easier to make than even chicken curry!

This curry is whole full of flavour with combinations of typical Indian ingredients such as mustard oil, chilli and ginger. 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.

The sweetness of the prawns and coconut milk work really well. I have used mustard oil and it’s something I would highly recommend as it add a nice aromatic kick to the curry. The oil needs to be heated to a smoking point and cooled down before using. If incase you can’t find mustard oil feel free to swap it for regular vegetable oil.

This extremely delicious recipe is simple to make. Let’s check out the step by step method of making the delicious Prawn Malai Curry.

Prawn Malai Curry

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Recipe details

Yield 4 Servings
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

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Ingredients

Half kg Giant tiger prawns or freshwater prawns
2 tbsp mustard oil
2 tbsp vegetable oil
1 bay leaf
1 green cardamom pods
1/2 inch cinnamon
1 bay leaves
1 medium size onion roughly chopped
1/2 tomato roughly chopped
1 inch of ginger paste
2 cloves of garlic paste
2 green chillies
1/2 tsp turmeric powder
1/2 tsp kashmiri red chilli powder
50 gms freshly grated coconut
100 ml coconut milk
Salt to tasted
Water as required

Instructions

Shell and devein the prawns, leaving the head intact. We are leaving the shells on, but you may peel them off if you like.
Coat prawns with 1/2 tsp salt and 1/2 tsp turmeric powder, and set aside.
In a blender add the onion, ginger, garlic, green chillies and grated coconut. Add a splash of water and blend to a smooth thick paste. Set the paste aside
Heat mustard oil in a pan. Once hot, add the prawns one by one, and fry them in batches for about 45 seconds on each side.
Now add vegetable oil to the residual oil. Temper with bay leaf, cardamom,and cinnamon.
Add in the prepared paste and fry on a medium heat for 5-7 mins stirring frequently.
Now add turmeric and kashmiri red chilli powder. Stir intermittently so that the spices don’t stick to the bottom of the pan. When they do, add a splash of the water to loosen the mixture up and help fry it.
Once oil starts separating from the spices, stir for a further minute; add the coconut milk and water. Bring to a boil and simmer on a low heat.
Once curry comes to a boil, add the fried prawns. Allow the prawns to bubble in the curry, covered, for no more than 5 mins.
Serve warm with boiled rice.

Tips

We are leaving the shells on, but you may peel them off if you like.
The longer you cook prawns the tougher they’ll become, so remove them from the heat immediately and set aside.
For extra flavour add garam masala powder.

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