Bengali Prawn Malai Curry: A Rich and Creamy Seafood Delight
25 minutes
855 reads
About Bengali Prawn Malai Curry: A Rich and Creamy Seafood Delight
Transport yourself to Bengal with the luxurious taste of Prawn Malai Curry. Imagine succulent prawns simmered in a creamy, aromatic coconut milk sauce, infused with cashews and warming spices. It's a dish that whispers indulgence.Surprisingly easy to create, this recipe delivers a restaurant-quality experience right in your kitchen. Rich with the flavors of India and packed with healthy nutrients like selenium and zinc, it's the perfect balance of taste and nourishment.Whether it's a special occasion or a simple weeknight dinner, this Prawn Malai Curry offers a comforting escape. Dive into a bowl and discover the magic of Bengali cuisine – one delicious bite at a time.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Prawns
- 250 gm Prawns
- 1/2 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 tbsp Lemon Juice
For the Curry
- 2 tbsp Oil
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 1 tsp Kashmiri Chili Powder red
- 2 tbsp Tomato Puree
- 2 tbsp Coconut Milk
- 2 tbsp Cashew Paste
- 1 tsp Salt or to taste
- 1 tsp Garam Masala
For Garnish
- 2 tbsp Heavy Cream
Instructions
- Peel the prawns and devein them if necessary. Marinate the prawns with turmeric powder, salt, and lemon juice. This helps to keep them tender and adds flavor.
- Heat the oil in a pan over medium heat. Add the ginger and garlic pastes and sauté until fragrant, about 30 seconds. This releases their aromatic oils.
- Add the cumin seeds and sauté for another 30 seconds until they splutter. Blooming the spices enhances their flavor.
- Stir in the coriander powder, Kashmiri red chili powder, and tomato puree. Cook for 1 minute, stirring constantly, until the spices are well combined.
- Pour in the coconut milk and cashew paste. Stir well to combine and bring to a simmer. Coconut milk adds richness and creaminess to the curry.
- Reduce the heat to low, cover the pan, and simmer for 5 minutes to allow the flavors to meld.
- Gently add the marinated prawns to the curry. Stir in the garam masala and salt. Simmer for another 3-5 minutes, or until the prawns are cooked through and pink and opaque. Be careful not to overcook the prawns, as they can become tough.
- Garnish with fresh heavy cream and serve hot with rice or naan.
Recipe Notes
Good To Know
- Don't overfry the prawns, as this will make them tough.
- For a smokier flavor, briefly fry the prawns in mustard oil before adding them to the curry.
- For a creamier curry, replace half of the coconut milk with a smooth cashew paste (made by soaking cashews in warm water and blending).
- Add a splash of lime juice just before serving to enhance the tanginess and brighten the dish.
- Serve with steamed gobindobhog rice or light pulao.
Expert Tips
- For a richer flavor, use fresh coconut milk instead of canned.
- Adjust the amount of green chilies to control the spice level.
- Garnish with fresh coriander leaves and a dollop of cream for an extra touch of elegance.
Storage Instructions
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to prevent drying out.
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Recipe Nutrition
Calories: 222kcalFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mg
Geeta Biswas
Articles: 919
6 Comments
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This looks incredible! I need to try it.
This looks divine! Can’t wait to make it.
White on brown gravy looks like snowflakes. Nice Presenattion
Absolutely mouthwatering! Thanks for sharing.
This looks delightful! Thanks for the recipe.
This is fantastic! Thank you for sharing.