Prawn Malai Curry is a rich and creamy dish originating from the coastal area of India, especially popular in Bengal and other coastal regions. This dish comprises prawns cooked in a smooth, coconut-based gravy, infused with aromatic spices.
Ingredients
- 500 grams prawns (peeled and deveined)
- 1 tablespoon ginger-garlic paste
- 2 tablespoons mustard oil
- 1 small onion finely chopped
- 2 tomatoes pureed
- 1/2 cup coconut milk
- 1/4 cup water
- 2 green chilies slit
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
- 1 tablespoon ghee (clarified butter)
Step By Step Guide
Marinate The Prawns
Wash and clean the prawns properly, and then marinate the prawn in turmeric powder and a pinch of salt. Set aside for 10-15 minutes.
Prepare The Gravy
Heat mustard oil in a big pan over moderately high heat. Add the chopped onions then saute until golden brown. Next, blend the ginger-garlic paste and fry for a further a minute. Add the pureed tomatoes and mix with the spices, turmeric, cumin, coriander powder and red chilli powder. Cook the mixture for about 5 minutes until the oil begins to separate from the masala.
Cook The Prawns
Add the marinated prawns into the hot pan and sauté the prawns for 3-4 minutes until they turn pink. Pour water into the pot and bring it to a boil, let it cook for another 3-5 minutes.
Add Coconut Milk
Next, add the coconut milk and mix well. Let the curry cook on low fire for 5-7 minutes, as the gravy thickens slightly. Then add garam masala, green chillies and salt accordingly.
Finish With Ghee And Serve
Add ghee, mix it well with the content and let it cook for 1-2 minutes. Garnish with fresh coriander leaves before serving.
Pro Tips
It’s best to serve this hot with steamed basmati rice or naan. To enhance the flavour, sprinkle some sugar on it because the tomatoes and coconut milk may impart a slight sourness You can add more coconut milk and/or water to make it less thick. You may also include a couple of curry leaves if you want to give it an authentic smell as well.
