Prawn Malai Curry
Prawn Malai Curry is a rich and creamy Bengali-inspired seafood dish featuring succulent prawns cooked in a fragrant coconut milk gravy with subtle spices, offering a perfect balance of mild heat and luxurious flavors.
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Ingredients
- 500 gramsprawns (peeled and deveined)
- 3 tablespoonsmustard oil
- 2 green chilies
slit lengthwise
- 1 tablespoonginger paste
- 1 tablespoongarlic paste
- 2 mediumonions
finely chopped
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
- 1 teaspooncoriander powder
- 1 teaspoonsalt
adjust to taste
- 400 milliliterscoconut milk
- 100 millilitersfresh cream
- 1 teaspoonsugar
optional, balances flavor
- 2 tablespoonsfresh coriander leaves
chopped for garnish
Instructions
Heat mustard oil in a heavy-bottomed pan over medium heat until it starts to smoke lightly.
Lower the heat to medium-low and add the chopped onions and slit green chilies. Sauté until the onions turn translucent and lightly golden, about 8-10 minutes.
Add ginger and garlic paste to the pan and cook for 2-3 minutes until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine and cook the spices for 1 minute.
Add the cleaned prawns to the pan. Cook on medium heat until they start turning pink, about 4-5 minutes. Stir occasionally.
Pour in the coconut milk carefully, stirring gently. Bring to a simmer over low heat.
Simmer the curry on low heat for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the fresh cream and optional sugar. Cook for another 2 minutes gently without boiling to avoid cream curdling.
Turn off heat and garnish with freshly chopped coriander leaves.
