This is for all you seafood lovers out there!
Prawn Malai curry has to be one of the tastiest, creamiest and easiest prawn curry recipes. It is a favorite in Bengali cuisine. I have loved this gravy since a child and I always thought it must be very complicated to make. The preparation just seems overwhelming, but the recipe is quite basic. Once I learned about the recipe, I realized how simple it is. Just a handful of fresh ingredients is what is needed and you can make this luxurious gravy for yourself at home.
Prawn malai curry is my go-to comfort meal when I crave for seafood flavors on my plate. I have been making it for years now and it just does not fail to surprise me every time. The traditional prawn malai curry is prepared with tiger prawns. But I feel it goes just as well with medium prawns that I have used here. You can follow the same steps using tiger prawns as well.
Try this at home and see it for yourself.
250 gms prawns
2 tbsp mustard oil
1 large onion, ground to a paste
1 tbsp ginger garlic paste (fresh)
4 green chilies
1 tsp fresh Bengali garam masala
1/2 cup thick coconut milk
Freshly chopped coriander leaves, for garnish
Salt to taste
1 tsp turmeric powder
1 tsp cumin powder
1 bay leaf
1 small cinnamon stick
2 dried red chilies
- Wash the prawns thoroughly and devein them. Once they are clean and dry, marinate them with salt and turmeric. Mix well and set it aside for about an hour (I have kept the tail on in my prawns as I feel it enhances the taste. You can remove it if you want).
- Heat mustard oil in a pan. Fry the marinated prawns for about three minutes each side. Once done, set them aside for later.
- In another kadhai, heat mustard oil. Once the oil reaches a smoking point, add a bay leaf, two dried red chilies, two cardamoms (elaichi), one small cinnamon stick (dalchini) and two cloves (laung). Give it a light stir.
- Add the onion paste to this and fry for about a minute.
- Add one teaspoon sugar to the onions. The sugar will help the onions cook faster and also give it a beautiful brown color.
- Throw in the fresh ginger garlic paste to this and fry till the raw aroma completely disappears.
- Add fresh cumin (jeera) powder turmeric powder.
- Season with salt and mix well. Add a splash of water if required.
- Once the onions are completely cooked, add the coconut milk. Stir gently till the gravy comes to a boil.
- Add the fried prawns to this creamy gravy. Mix well. Add some water, depending on the consistency you want.
- At this point, throw in four whole green chilies into the gravy and cover it. Cook this for ten minutes in low flame. The green chilies add a wonderful flavor to the final gravy, without making it extremely spicy.
- Remove lid and add fresh Bengali garam masala. I usually make my own garam masala where I grind freshly roasted cardamom, cinnamon, and cloves together. This enhances the flavor of this dish and takes it to a whole new level.
- Give the gravy one last stir. Garnish with freshly chopped coriander leaves. Serve hot with steamed white rice.
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