Prawn Malai Curry
1111
reads
About Prawn Malai Curry
Prawn Malai Curry is a beloved delicacy from Bengal, where succulent prawns are gently simmered in fresh coconut milk and a handful of minimalistic spices. This classic dish lets the natural, delicate sweetness of the prawns shine through, complemented by subtle notes of onion, tomato, and aromatic ginger garlic paste.
The creamy coconut sauce envelops each prawn, creating a harmonious blend of flavors that is both comforting and refined. Perfect for lunch or dinner, this curry captures the essence of Bengali cuisine—elegant, flavorful, and absolutely irresistible.
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 10 Prawns
- 1 Onion (chopped)
- 1 Tomato (chopped)
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder (Haldi)
- 1 tsp Red Chili Powder
- 1/2 cloves Cinnamon (or elaichi elaichi)
- 1 cup Coconut Milk
- Refined Oil
- 1.5 tsp Salt (or as per taste)
- 1 tsp Sugar
Advertisement - continue reading below
Instructions
- 1. Heat oil in a kadhai, add chopped onions and fry till golden brown.
- 2. Then add the tomatoes. Saute for 2 minutes and then add the ginger garlic paste, followed by all the spices and salt
- 3. Cook on a low flame till the masala is cooked. Then add the prawns and cook till they are done.
- 4. Then add the coconut milk, bring it to boil, check for salt. Add the sugar now and then serve.
Recipe Notes
Additional Tips
- For an authentic touch, briefly fry the prawns in mustard oil until just pink before adding them to the curry—this adds a characteristic Bengali flavor and helps the prawns retain their juiciness.
- If you prefer a thicker, richer gravy, blend half the onions into a smooth paste and sauté it slowly until golden before adding the other ingredients; this deepens both color and taste.
- To enhance the aroma, finish the curry with a drizzle of ghee and a sprinkle of garam masala just before serving; this elevates the final flavor without overpowering the delicate prawns.
- For a dairy-free and vegan variation, substitute tofu or young jackfruit for prawns and use coconut oil instead of ghee for finishing.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 147kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 7.8g | Sodium: 855mg | Sugar: 5g
4 Comments
Leave a Reply
You must be logged in to post a comment.
Such a tasty dish! Thanks for the recipe.
This looks so inviting! Thank you.
I’m excited to try this recipe!
Looks so delectable! Thanks for posting.