Name: Prawn Malai Curry with Coconut Milk
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g Large Prawns (cleaned and deveined); 1.5 cups Coconut Milk; 3 tbsp Mustard Oil; 0.5 cup Onion Paste; 1 tbsp Ginger Paste; 1 tsp Garlic Paste; 1 tsp Turmeric Powder; 1 tsp Kashmiri Red Chili Powder; 4 pieces Green Cardamom Pods; 1 inch Cinnamon Stick; 4 pieces Cloves; 3 pieces Green Chilies (slit); 1 tsp Ghee; 1 tsp Sugar; 1 tsp Salt

"This exquisite Bengali classic features jumbo prawns bathed in a luxurious, silky coconut milk sauce infused with aromatic whole spices. It is a harmonious balance of sweet and savory notes that melts in your mouth with every bite."

Ingredients

Qty	Item
500 g 500 g	Large Prawns (cleaned and deveined)
1.5 cups 360 ml	Coconut Milk
3 tbsp 45 ml	Mustard Oil
0.5 cup 120 ml	Onion Paste
1 tbsp 15 g	Ginger Paste
1 tsp 5 g	Garlic Paste
1 tsp 5 g	Turmeric Powder
1 tsp 5 g	Kashmiri Red Chili Powder
4 pieces 4 pieces	Green Cardamom Pods
1 inch 2.5 cm	Cinnamon Stick
4 pieces 4 pieces	Cloves
3 pieces 3 pieces	Green Chilies (slit)
1 tsp 5 ml	Ghee
1 tsp 5 g	Sugar
1 tsp 5 g	Salt

How to Make Prawn Malai Curry with Coconut Milk

Marinate the prawns with 0.5 tsp turmeric and 0.5 tsp salt for 10 minutes.

Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then reduce heat. Lightly fry the prawns for 1-2 minutes until they turn golden-pink. Remove and set aside; do not overcook.

In the same oil, add cardamoms, cinnamon, and cloves. Once they sizzle, add the onion paste and sauté until translucent and light brown.

Add the ginger and garlic pastes, followed by the remaining turmeric and chili powder. Sauté with a splash of water to prevent the spices from burning.

Pour in the coconut milk slowly while stirring constantly to avoid curdling. Add sugar and salt to taste.

Slide the fried prawns into the gravy along with the slit green chilies. Simmer on low heat for 5 minutes until the gravy thickens.

Drizzle with ghee and garnish with a pinch of garam masala if desired. Serve hot with steamed Basmati rice.

·
Use fresh, head-on prawns if possible for a deeper seafood flavor in the gravy.
·
Do not over-fry the prawns; they should be just barely cooked to remain succulent and tender.
·
Mustard oil provides the traditional pungent flavor, but can be replaced with vegetable oil for a milder taste.
·
To get a smoother gravy, strain the onion paste through a fine-mesh sieve before cooking.

Frequently Asked Questions

Can I use frozen prawns?

Yes, just ensure they are completely thawed and patted dry before marinating and frying.

Is this dish spicy?

It is traditionally a mild and creamy curry. You can adjust the heat by increasing or decreasing the number of green chilies.

What is the best substitute for mustard oil?

You can use any neutral oil like canola or sunflower oil, though you will lose the traditional earthy aroma.

Can I use low-fat coconut milk?

You can, but the curry will be thinner and less creamy. Full-fat canned coconut milk is highly recommended for the best texture.

Video Tutorials

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